Balsamic Caprese Flank Steak

This tender Balsamic Caprese Grilled Flank Steak has become my signature summer dish that combines juicy marinated steak with the bright, fresh flavors of classic Caprese salad toppings. The contrast between the warm, smoky meat and cool tomatoes and mozzarella creates an unforgettable eating experience.

I first created this recipe when hosting an impromptu backyard dinner party, and it's since become the most requested meal when friends visit during grilling season. The balsamic glaze elevates everyday flank steak into something truly special.

Ingredients

• Flank steak: 1 pound perfect for feeding 4 people and absorbs marinade beautifully thanks to its grain structure
• Olive oil: 2 tablespoons use extra virgin for the best flavor profile
• Garlic: 2 cloves freshly minced releases more aromatic compounds than pre-minced options
• Dijon mustard: 1 teaspoon acts as an emulsifier while adding subtle tang to balance the marinade
• Salt and pepper: to taste freshly ground black pepper makes a noticeable difference
• Cherry tomatoes: 1 cup look for firm ones with vibrant color for best flavor
• Fresh mozzarella balls: 1 cup the creaminess provides perfect contrast to the steak
• Fresh basil leaves: 1/4 cup use only bright green leaves for maximum aroma
• Balsamic glaze: 1 tablespoon higher quality glaze will be thicker and more intensely flavored

Step-by-Step Instructions

Prepare the Marinade:

Whisk together olive oil, minced garlic, Dijon mustard, salt and pepper until fully emulsified. The mustard helps bind the oil and seasonings together to create a coating that adheres well to the meat surface. Make sure the garlic is finely minced to distribute its flavor evenly throughout.

Marinate the Steak:

Place flank steak in a resealable bag and pour the marinade over it, ensuring the meat is completely coated. Press out excess air before sealing and refrigerate for at least one hour, but ideally up to four hours. Flip the bag occasionally to ensure even distribution of flavors. The longer marinating time allows the marinade to penetrate deeper into the meat fibers.

Preheat the Grill:

Heat your grill to medium high heat around 400 to 450 degrees Fahrenheit. Clean and oil the grates thoroughly to prevent sticking. Allow the grill to fully preheat for at least 10 minutes to ensure even cooking temperature across the surface.

Grill the Steak:

Remove steak from marinade and pat dry with paper towels. Place on the hottest part of the grill and cook for 5 to 7 minutes per side, rotating 45 degrees halfway through each side for professional looking grill marks. For medium rare aim for an internal temperature of 135 degrees Fahrenheit at the thickest part.

Rest and Slice:

Transfer the grilled steak to a cutting board and loosely tent with foil. Allow it to rest undisturbed for 5 minutes minimum so the juices redistribute throughout the meat. Using a sharp knife slice thinly against the grain at a slight angle to ensure tenderness.

Prepare Caprese Topping:

Combine halved cherry tomatoes, fresh mozzarella pieces, and chopped basil in a bowl. Gently toss to distribute ingredients evenly without crushing the delicate cheese. The residual heat from the steak will slightly warm the topping when served.

Assemble the Dish:

Arrange sliced steak on a serving platter. Spoon the Caprese mixture over the steak allowing some to cascade down the sides for visual appeal. Drizzle the balsamic glaze in a zigzag pattern over everything just before serving for a glossy finish.

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The Dijon mustard in the marinade is my secret weapon in this recipe. My father taught me this trick years ago when I was learning to grill, explaining that mustard not only adds flavor but helps tenderize the meat by breaking down muscle fibers. Every time I make this dish, I think of those early grilling lessons on our old charcoal Weber.

Temperature Guide for Perfect Steak

Understanding doneness temperatures makes all the difference when grilling flank steak. For rare aim for 125°F, medium rare 135°F, medium 145°F, and medium well 155°F. I strongly recommend using an instant read thermometer rather than relying on timing alone, as flank steak thickness can vary significantly. Remember that carryover cooking will raise the temperature by approximately 5°F during resting.

Make Ahead Options

The beauty of this recipe lies in its flexibility for entertaining. You can marinate the steak up to 24 hours in advance keeping it covered in the refrigerator. The Caprese topping ingredients can be prepped and stored separately up to 8 hours ahead but should be combined just before serving to maintain freshness. For party planning I often slice and arrange everything on a platter but wait to add the balsamic glaze until guests are ready to eat.

Serving Suggestions

This versatile dish pairs wonderfully with sides that complement its Mediterranean flavor profile. Try serving with garlic roasted potatoes, a simple arugula salad with lemon vinaigrette, or grilled asparagus. For wine pairing a medium bodied red like Sangiovese or Chianti enhances the balsamic notes perfectly. During summer months I love serving this outdoors with crusty bread for soaking up any remaining juices and balsamic glaze.

Leftover Transformation

Transform any leftover steak and Caprese topping into amazing next day meals. Thinly slice cold steak and layer with the Caprese mixture in ciabatta rolls for gourmet sandwiches. Alternatively chop everything together and toss with cooked pasta and additional olive oil for a quick pasta salad. The flavors actually develop beautifully overnight making leftovers something to look forward to rather than just a convenience.

Recipe FAQs

→ How do I know when the flank steak is cooked to the right temperature?

For medium-rare, cook until the internal temperature reaches 130-135°F, medium is 135-145°F, and medium-well is 145-155°F. Always use a meat thermometer inserted into the thickest part of the steak for accuracy, and remember the temperature will rise slightly during resting.

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

Flank steak has long muscle fibers that can be tough if not cut properly. Slicing against the grain (perpendicular to the muscle fibers) shortens these fibers, resulting in more tender, easier-to-chew meat. This technique is essential for maximizing the tenderness of flank steak.

→ Can I make this dish ahead of time?

You can marinate the steak up to 24 hours in advance and prepare the Caprese topping a few hours ahead (stored separately in the refrigerator). However, for best results, grill the steak just before serving and assemble the dish with the topping and balsamic glaze at the last minute.

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

This steak pairs beautifully with roasted potatoes, a simple green salad, grilled vegetables, or crusty bread to soak up the juices. For a complete Italian-inspired meal, serve with a side of pasta tossed in olive oil and herbs or a light risotto.

→ How can I make balsamic glaze if I don't have any?

To make balsamic glaze at home, simmer 1 cup of balsamic vinegar in a small saucepan over medium-low heat until reduced by half, about 15-20 minutes. The vinegar will thicken as it reduces and will continue to thicken as it cools. Add 1-2 tablespoons of honey for sweetness if desired.

→ Can I use other cuts of beef instead of flank steak?

Yes, you can substitute flank steak with skirt steak, hanger steak, or flat iron steak. These cuts have similar characteristics and cook in comparable times. Adjust cooking time based on thickness, and be sure to slice against the grain regardless of which cut you choose.