Balsamic Caprese Flank Steak

This succulent balsamic caprese grilled flank steak transforms a simple cut of beef into something extraordinary with minimal effort. The combination of juicy steak with fresh tomatoes, creamy mozzarella, and aromatic basil creates a perfect balance of flavors that feels both rustic and sophisticated.

I first made this recipe for a backyard gathering when I wanted something more elevated than typical BBQ fare. The colorful caprese topping against the perfectly grilled steak created such a stunning presentation that it's now my go-to dish when entertaining in the summer months.

Ingredients

• Flank steak: an affordable yet flavorful cut that becomes tender when cooked properly and sliced correctly
• Olive oil: creates the base for the marinade providing moisture and helping flavors penetrate
• Garlic: adds aromatic depth and slight pungency that cuts through the richness of the meat
• Dijon mustard: acts as an emulsifier while adding subtle tanginess and complexity
• Cherry tomatoes: select bright red firm tomatoes for the perfect sweet juicy burst
• Fresh mozzarella: look for bocconcini packed in water for the creamiest texture and mild flavor
• Fresh basil leaves: brings a peppery brightness that ties everything together
• Balsamic glaze: provides sweet acidity that balances the rich meat; choose a thick syrupy variety

Step-by-Step Instructions

Prepare the Marinade:

Combine olive oil, garlic, Dijon mustard, salt, and pepper in a small bowl whisking thoroughly until fully emulsified. The mustard helps bind everything together while infusing flavor into every bite of steak.

Marinate the Steak:

Place the flank steak in a resealable bag and pour the marinade over, ensuring the meat is completely coated. Refrigerate for at least one hour but no more than four hours as the acidity can begin to break down the meat too much if left longer.

Preheat the Grill:

Bring your grill to medium-high heat around 400–425°F. Clean and oil the grates thoroughly to prevent sticking, which is crucial for achieving those perfect grill marks and easy flipping.

Grill the Steak:

Remove steak from marinade allowing excess to drip off. Place on hot grill and cook for 5–7 minutes per side. For medium-rare, aim for an internal temperature of 135°F in the thickest part measured with a meat thermometer.

Rest and Slice:

Transfer the steak to a cutting board and let it rest uncovered for 5 minutes allowing juices to redistribute throughout the meat. Slice thinly against the grain at a slight angle, which shortens the muscle fibers making each bite more tender.

Prepare Caprese Topping:

While the steak rests, gently combine halved cherry tomatoes, mozzarella pieces, and chopped basil in a bowl. The warmth from the steak will slightly soften the cheese creating a delightful contrast of temperatures.

Assemble the Dish:

Arrange the sliced steak on a serving platter. Spoon the caprese mixture generously over the top, ensuring even distribution. Finish with a drizzle of balsamic glaze creating a beautiful pattern across the dish.

Save

The balsamic glaze is truly the magic ingredient in this recipe. I discovered this after trying to reduce regular balsamic vinegar one evening and accidentally letting it simmer too long. The resulting thick syrupy consistency was a revelation coating the steak and caprese toppings perfectly.

The Perfect Cut

Flank steak requires proper slicing technique to maximize tenderness. Always look for the direction of the muscle fibers running through the meat and cut perpendicular to them. This shortens the tough fibers making each bite easier to chew. A sharp knife is essential—thin slices approximately 1/4 inch thick work best for this recipe.

Storage and Reheating

This dish is best enjoyed immediately after preparation but leftovers can be stored separately. Keep the sliced steak in an airtight container in the refrigerator for up to 3 days. Store the caprese topping separately. When reheating the steak, use a low-temperature method like warming in the oven at 275°F just until heated through to prevent overcooking. Add the fresh topping after reheating.

Seasonal Variations

In summer, use heirloom cherry tomatoes in multiple colors for a stunning visual effect. During cooler months when fresh tomatoes lack flavor, consider slow roasting cherry tomatoes to concentrate their sweetness before adding to the caprese mix. You can also experiment with different herb combinations—basil is traditional but fresh oregano or thyme make excellent additions.

Serving Suggestions

While this dish stands beautifully on its own, consider serving alongside crusty artisanal bread to soak up the flavorful juices. A simple arugula salad dressed with lemon and olive oil provides a peppery complement to the rich steak. For a complete meal, a side of roasted fingerling potatoes with rosemary makes an excellent accompaniment.

Save

Recipe FAQs

→ How can I tell when my flank steak is cooked to the right temperature?

For flank steak, the recommended internal temperatures are: 125°F for rare, 135°F for medium-rare, 145°F for medium, 155°F for medium-well, and 165°F for well-done. Using a meat thermometer is the most accurate method. Remember that the temperature will rise about 5°F while resting, so remove the steak from the grill slightly before reaching your desired doneness.

→ Why is it important to slice flank steak against the grain?

Slicing against the grain (perpendicular to the muscle fibers) is crucial for tender flank steak. This technique shortens the muscle fibers, making each bite easier to chew. If you slice with the grain, the steak will be noticeably tougher and chewier, regardless of how perfectly you've cooked it.

→ Can I prepare the Caprese topping in advance?

You can prepare the Caprese topping up to 2 hours ahead of time, but add the basil just before serving to prevent browning. Store the prepared tomatoes and mozzarella in the refrigerator, but bring to room temperature about 30 minutes before serving for the best flavor.

→ What can I substitute for balsamic glaze?

If you don't have balsamic glaze, you can make your own by simmering balsamic vinegar until reduced by half, or substitute with a drizzle of honey mixed with a splash of balsamic vinegar. In a pinch, a high-quality aged balsamic vinegar (which is naturally thicker) can work, or even a balsamic vinaigrette dressing reduced on the stovetop.

→ What side dishes pair well with Balsamic Caprese Flank Steak?

This steak pairs beautifully with garlic roasted potatoes, a simple arugula salad, grilled vegetables, or crusty bread to soak up the juices. For a lighter meal, serve with a quinoa salad or steamed asparagus. Wine pairings include medium-bodied reds like Sangiovese or Chianti that complement both the beef and the tomato-basil flavors.

→ Can I cook this steak in the oven instead of grilling?

Yes, you can cook flank steak in the oven. Sear it first in a cast-iron skillet over high heat for 1-2 minutes per side, then finish in a 400°F oven for 8-10 minutes or until it reaches your desired internal temperature. Alternatively, broil the steak 4 inches from the heat source for about 4-5 minutes per side for medium-rare.