Balsamic Caprese Grilled Flank Steak Recipe

🛍️ Ingredients

1 lb flank steak (trimmed)
¼ cup balsamic vinegar
2 tbsp olive oil
2 garlic cloves, minced
1 tsp Dijon mustard
Salt and cracked black pepper
1 cup cherry tomatoes (some blistered/grilled, some fresh)
1 cup fresh mozzarella balls (bocconcini)
¼ cup fresh basil leaves, whole + torn
2 tbsp balsamic glaze (for heavy drizzle)

👨‍🍳 Instructions

1️⃣ Make the Marinade
In a medium bowl, whisk together the balsamic vinegar, olive oil, garlic, Dijon mustard, salt, and pepper until well combined.

2️⃣ Marinate the Steak
Place the flank steak in a large resealable bag or shallow dish. Pour the marinade over it, making sure it’s fully coated. Cover and refrigerate for at least 1 hour (up to 4 hours for max flavor).

3️⃣ Blister the Tomatoes (Optional)
Toss some of the cherry tomatoes in a little olive oil and grill them over high heat for 2–3 minutes until blistered and charred in spots. Set aside.

4️⃣ Grill the Steak
Preheat your grill to high heat. Remove the steak from the marinade and pat it dry lightly with paper towels. Grill for about 5 minutes per side or until a meat thermometer reads 130°F for medium-rare.

5️⃣ Rest and Slice
Transfer the steak to a cutting board and let it rest for 5 minutes. Slice thinly across the grain for tender, flavorful pieces.

6️⃣ Assemble the Caprese
Arrange the steak slices on a large white platter. Scatter both grilled and fresh cherry tomatoes over the top, add the mozzarella balls, and sprinkle with torn fresh basil leaves.

7️⃣ Finish with Glaze
Drizzle generously with balsamic glaze right before serving for that sweet, tangy pop.

✨ Tips for Success

🥩 Let the steak rest before slicing — this keeps it juicy.
🌿 Use fresh, high-quality basil for the best aroma and flavor.
🧄 Don’t skip the Dijon — it gives the marinade extra depth.
🍅 Grilled and fresh tomatoes add texture contrast and brightness.
🔥 Make sure your grill is HOT to get those beautiful char marks.

❄️ Storage and Make Ahead

In the Fridge: Store any leftovers in an airtight container for up to 3 days. You can serve the steak cold over salads or reheat gently.

Meal Prep Tip: Marinate the steak overnight for a deeper flavor. Just bring it to room temp before grilling.

❓ FAQs

Can I use a different cut of steak?
Sure! Skirt steak or flat iron steak works well too, just adjust cook times based on thickness.