Balsamic Caprese Grilled Flank Steak Recipe
If you’re looking to elevate your weeknight dinner or impress guests with a dish bursting with flavor and freshness, this Balsamic Caprese Grilled Flank Steak Recipe is exactly what you need. It combines the hearty, smoky goodness of perfectly grilled flank steak with the fresh, vibrant notes of a classic Caprese salad—juicy cherry tomatoes, creamy mozzarella, and fragrant basil—all tied together with a tangy balsamic glaze drizzle. Every bite is a celebration of textures and tastes, making this recipe a surefire favorite to keep in your cooking arsenal.
Ingredients You’ll Need
Even though this recipe sounds fancy, it’s wonderfully simple to prepare with just a handful of accessible ingredients. Each one plays a key role in building the perfect harmony of flavors and colors on your plate.
- 1 lb flank steak: This lean cut is ideal for grilling and absorbs marinades beautifully, giving you tender, flavorful meat.
- 2 tablespoons olive oil: Adds richness and helps the marinade coat the steak evenly.
- 2 cloves garlic, minced: Brings a robust, aromatic depth to the marinade.
- 1 teaspoon Dijon mustard: Adds a subtle tang and emulsifies the marinade ingredients.
- Salt and pepper, to taste: Essential seasonings that enhance all the other flavors.
- 1 cup cherry tomatoes, halved: Their natural sweetness and vibrant color brighten the dish.
- 1 cup fresh mozzarella balls (bocconcini), halved: Creamy and mild, these add a luscious texture contrast.
- 1/4 cup fresh basil leaves, chopped: For that unmistakable fresh herb aroma that screams Caprese!
- 1 tablespoon balsamic glaze (for drizzling): The finishing touch that lends a glossy, sweet-tart flavor boost.
How to Make Balsamic Caprese Grilled Flank Steak Recipe
Step 1: Prepare the Marinade
Start by whisking together olive oil, minced garlic, Dijon mustard, salt, and pepper in a bowl. This simple marinade is the flavor foundation, infusing your flank steak with savory garlic notes and a subtle zing from the mustard that will penetrate the meat beautifully.
Step 2: Marinate the Steak
Place the flank steak into a resealable plastic bag or a shallow dish. Pour the marinade over, making sure every inch of the steak is coated. Seal and refrigerate for at least 1 hour, but ideally up to 4 hours. This patience pays off with a tender, juicy steak that’s bursting with flavor.
Step 3: Preheat the Grill
Get your grill heating up to medium-high heat, about 400 degrees Fahrenheit. This temperature is perfect for getting those gorgeous grill marks and caramelized edges without overcooking the steak.
Step 4: Grill the Steak
Take the steak out of the marinade, allowing any excess to drip off so you don’t cause flare-ups on the grill. Grill it for 5 to 7 minutes per side, adjusting based on how you like your steak cooked. A meat thermometer can be your best friend here: 130 degrees for medium-rare or 140 degrees if you prefer medium doneness.
Step 5: Rest and Slice
Once grilled to perfection, let your steak rest for 5 minutes. This resting period allows the juices to redistribute, ensuring every slice is juicy and tender. When ready, slice the steak thinly against the grain—it’ll make the meat easier to chew and maximize tenderness.
Step 6: Prepare the Caprese Topping for Balsamic Caprese Grilled Flank Steak Recipe
While the steak rests, combine the halved cherry tomatoes, mozzarella balls, and chopped fresh basil in a bowl. This simple yet flavorful Caprese mix brings freshness and a lovely contrast to the smoky grilled meat.
Step 7: Serve and Enjoy
Arrange the sliced flank steak on a serving platter, pile on the Caprese topping, then finish with a generous drizzle of balsamic glaze. Serve immediately to enjoy the perfect balance of warm steak and cool, fresh salad.
How to Serve Balsamic Caprese Grilled Flank Steak Recipe
Garnishes
To amp up the beauty and taste, garnish your dish with a few whole basil leaves and a sprinkle of freshly cracked black pepper. You can also add a pinch of flaky sea salt right before serving to enhance the flavors even more.
Side Dishes
This recipe pairs beautifully with crisp mixed greens, buttery roasted potatoes, or even a light garlic bread. Grilled vegetables like asparagus or zucchini are also fantastic sides that complement the steak’s smoky flavors.
Creative Ways to Present
For a fun twist, serve the sliced flank steak and Caprese components on wooden skewers for a shareable appetizer or place the steak over a bed of arugula tossed in lemon vinaigrette. The fresh peppery greens add an extra zing that plays wonderfully with the balsamic glaze.
Make Ahead and Storage
Storing Leftovers
Keep any leftover steak and Caprese topping in separate airtight containers in the refrigerator. The steak will stay good for up to 3 days. Keeping everything separate helps maintain the fresh textures and prevents the cheese from becoming soggy.
Freezing
You can freeze the cooked flank steak slices wrapped tightly in plastic wrap and placed in a freezer bag for up to 2 months. However, it’s best to freeze before adding the Caprese topping, as fresh mozzarella and tomatoes don’t freeze well.
Reheating
Reheat the steak gently in a skillet over medium-low heat or briefly in the microwave to avoid drying it out. Add the Caprese topping fresh after warming for maximum flavor and freshness.
FAQs
Can I use another cut of steak for this recipe?
Absolutely! While flank steak is perfect for marinating and slicing thin, skirt steak or hanger steak are great alternatives that also work wonderfully with this recipe’s marinade and grilling method.
What if I don’t have a grill?
No grill? No problem. You can cook the steak in a hot cast-iron skillet or under a broiler. Just get the pan really hot to achieve a nice sear that mimics the grilled flavor.
Is there a substitute for balsamic glaze?
If you don’t have balsamic glaze on hand, simply reduce balsamic vinegar on the stovetop until it thickens to a syrup consistency. This homemade reduction works beautifully as a drizzle.
Can this dish be made gluten-free?
Yes! This recipe is naturally gluten-free as long as you double-check that your Dijon mustard does not contain gluten. The rest of the ingredients are fresh and wholesome.
How do I know when the steak is perfectly cooked?
Using a meat thermometer is the easiest way. Aim for 130°F for medium-rare or 140°F for medium. If you don’t have a thermometer, when you press the steak and it feels slightly firm but still has a little bounce, it’s usually medium-rare.
Final Thoughts
I can’t recommend this Balsamic Caprese Grilled Flank Steak Recipe enough for both casual dinners and special occasions. It’s quick enough to whip up any night yet impressive enough to wow your friends and family. The blend of smoky, fresh, and tangy flavors will quickly make this your go-to steak dish that keeps everyone asking for seconds. So fire up that grill and get ready to savor one of the most delicious meals you’ll make this season!
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Balsamic Caprese Grilled Flank Steak Recipe
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Enjoy a flavorful and elegant meal with this Balsamic Caprese Grilled Flank Steak recipe. Tender flank steak is marinated in a garlicky olive oil and Dijon mustard blend, grilled to perfection, then topped with a fresh Caprese mixture of cherry tomatoes, mozzarella, and basil, finished with a luscious drizzle of balsamic glaze. Perfect for a summer BBQ or a sophisticated weeknight dinner.
Ingredients
For the Steak and Marinade
- 1 lb flank steak
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
For the Caprese Topping
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini), halved
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon balsamic glaze (for drizzling)
Instructions
- Prepare the Marinade: In a bowl, whisk together olive oil, minced garlic, Dijon mustard, salt, and pepper until well combined to create a flavorful marinade.
- Marinate the Steak: Place the flank steak in a resealable bag or shallow dish and pour the marinade over it, making sure the steak is evenly coated. Cover and refrigerate for at least 1 hour, and up to 4 hours, to allow the flavors to penetrate the meat.
- Preheat the Grill: Heat your grill to medium-high heat, approximately 400°F, ensuring it’s properly heated for optimal grilling.
- Grill the Steak: Remove the steak from the marinade and let any excess drip off. Place the steak on the hot grill and cook for 5 to 7 minutes per side, depending on your preferred level of doneness. Use a meat thermometer to check temperature: 130°F for medium-rare or 140°F for medium.
- Rest and Slice: Transfer the steak to a cutting board and allow it to rest for 5 minutes to retain its juices, then slice thinly against the grain for maximum tenderness.
- Prepare the Caprese Topping: In a bowl, combine halved cherry tomatoes, fresh mozzarella balls, and chopped basil leaves to create a fresh and vibrant topping.
- Serve: Arrange the sliced steak on a serving platter, top with the Caprese mixture, and finish with a drizzle of balsamic glaze. Serve immediately to enjoy the perfect balance of savory and fresh flavors.
Notes
- Marinating the steak for longer than 4 hours can cause the texture to become mushy; do not exceed overnight marinating.
- Let the steak rest after grilling to allow juices to redistribute for a juicy bite.
- Use a meat thermometer to ensure perfect doneness according to your preference.
- Balsamic glaze can be purchased pre-made or homemade by reducing balsamic vinegar until thickened.
- If a grill is unavailable, the steak can be cooked on a grill pan or broiled in the oven as alternatives.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Italian
