Balsamic Caprese Grilled Flank Steak

Balsamic Caprese Grilled Flank Steak is a bold and flavorful dish that brings together the richness of grilled flank steak with the fresh, vibrant flavors of a Caprese salad. The flank steak is marinated with a mixture of olive oil, garlic, and Dijon mustard, allowing it to absorb the savory seasonings before hitting the grill. After grilling to perfection, the steak is topped with a refreshing medley of halved cherry tomatoes, fresh mozzarella, and basil, along with a drizzle of sweet balsamic glaze to elevate the flavors. This dish is an ideal balance of savory, tangy, and creamy elements, making it a show-stopping meal for any occasion. Whether you’re cooking for a special dinner or simply want to elevate a weeknight meal, this Balsamic Caprese Grilled Flank Steak will impress your guests and satisfy your taste buds. It’s easy to prepare, requires minimal ingredients, and delivers a burst of flavors that everyone will love.

Why You’ll Love This Balsamic Caprese Grilled Flank Steak

Balsamic Caprese Grilled Flank Steak is a perfect fusion of two classic dishes—grilled steak and Caprese salad—offering both texture and flavor in every bite. The flank steak, known for its tenderness when properly cooked, is infused with a savory marinade that enhances its natural beefy flavor. Grilling the steak brings out a delicious char and smoky aroma, adding depth to the dish. The Caprese toppings of juicy cherry tomatoes, creamy mozzarella, and aromatic basil provide a refreshing contrast to the rich steak, while the balsamic glaze adds a tangy-sweet finishing touch. It’s a light yet filling dish that can be served with a variety of sides like roasted vegetables, a simple salad, or even crusty bread. Best of all, it’s easy to make and offers a restaurant-quality meal in the comfort of your own home.

Ingredients

For the Steak:

• Flank steak
• Olive oil
• Garlic (minced)
• Dijon mustard
• Salt and pepper

For the Caprese Topping:

• Cherry tomatoes (halved)
• Fresh mozzarella balls (bocconcini), halved
• Fresh basil leaves (chopped)
• Balsamic glaze (for drizzling)

Variations

Balsamic Caprese Grilled Flank Steak is versatile and can be adapted to suit different tastes. If you’re not a fan of balsamic glaze, you can replace it with a drizzle of olive oil or a squeeze of fresh lemon juice for a more citrus-forward version. For added richness, top the steak with a sprinkle of Parmesan cheese or swap out the mozzarella for burrata for an even creamier finish. If you prefer a spicier kick, you can add red pepper flakes to the marinade or mix in some sliced jalapeños into the Caprese topping. To make this dish even lighter, serve it on a bed of arugula or spinach instead of the traditional Caprese salad for a fresh salad-style steak dish. For a smoky twist, try grilling the tomatoes before adding them to the steak for an extra layer of flavor.

How to Make the Balsamic Caprese Grilled Flank Steak

Step 1: Marinate the Steak

1. In a small bowl, mix together the olive oil, minced garlic, Dijon mustard, salt, and pepper. Coat the flank steak with the marinade, ensuring it is well-covered on all sides.
2. Let the steak marinate for at least 30 minutes, or up to 2 hours, in the refrigerator to allow the flavors to develop.

Step 2: Prepare the Caprese Topping

1. While the steak is marinating, prepare the Caprese topping by halving the cherry tomatoes and mozzarella balls.
2. Chop the fresh basil leaves and set them aside. Once the steak is grilled, you’ll top it with this fresh mixture.

Step 3: Grill the Flank Steak

1. Preheat the grill to medium-high heat. Once hot, place the marinated flank steak on the grill and cook for 4-6 minutes per side for medium-rare, or longer for your preferred level of doneness.
2. Use a meat thermometer to ensure the internal temperature reaches 130°F (54°C) for medium-rare. Adjust the cooking time depending on the thickness of the steak and your desired doneness.

Step 4: Assemble the Dish

1. Once the steak is grilled to your liking, remove it from the heat and let it rest for 5-10 minutes before slicing. This helps the juices redistribute throughout the meat, keeping it tender and juicy.
2. While the steak rests, combine the cherry tomatoes, mozzarella balls, and chopped basil in a bowl.
3. Slice the steak against the grain into thin strips, and arrange it on a serving platter.
4. Top the steak with the Caprese mixture, and drizzle with balsamic glaze.

Step 5: Serve

Serve the Balsamic Caprese Grilled Flank Steak immediately, garnished with extra basil if desired. Pair with a side of roasted vegetables or a light salad for a complete meal.

Tips for Making the Balsamic Caprese Grilled Flank Steak

• Let the steak rest after grilling to retain its juices and ensure it remains tender.
• For even more flavor, you can also season the steak with additional herbs like thyme or rosemary while marinating.
• Don’t overcook the flank steak—it cooks quickly, so keep an eye on the grill and use a thermometer for accuracy.
• If you don’t have a grill, you can also cook the flank steak in a grill pan or on the stovetop in a cast-iron skillet.
• To get a beautiful sear on the steak, ensure the grill is preheated and the surface is hot before placing the meat on it.

How to Serve

Balsamic Caprese Grilled Flank Steak is a flavorful main dish that can be served on its own or paired with a variety of sides. Try serving it with roasted vegetables, a fresh green salad, or mashed potatoes for a complete meal. The bright Caprese topping brings a refreshing contrast to the rich, grilled steak, making it an ideal dish for warm weather or any occasion that calls for something light yet satisfying.

Make Ahead and Storage

Storing Leftovers

Store any leftover grilled steak and Caprese topping separately in airtight containers. The steak can be kept in the refrigerator for up to 3 days. The Caprese topping should be eaten within 1-2 days for the best freshness.

Freezing

Flank steak can be frozen, but it’s best to store it without the Caprese topping. Wrap the steak tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating or serving.

Reheating

Reheat the steak by slicing it and quickly warming it in a skillet over medium heat for a few minutes. You can also microwave it on a low setting, but be careful not to overcook it. The Caprese topping should be served fresh.

FAQs

1. Can I use a different cut of beef for this recipe?

While flank steak is ideal for grilling, you can also use skirt steak or sirloin as alternatives. Just adjust the cooking times depending on the thickness of the meat.

2. Can I cook the steak in a pan instead of on a grill?

Yes, you can cook the steak in a hot cast-iron skillet or non-stick pan over medium-high heat. Make sure to get a nice sear on both sides.

3. Can I prepare this recipe ahead of time?

You can marinate the steak a few hours in advance, but the Caprese topping should be made fresh just before serving for the best flavor and texture.

4. How do I know when my steak is done?

Use a meat thermometer to check the internal temperature. For medium-rare, it should read 130°F (54°C). For medium, aim for 140°F (60°C), and for well-done, aim for 160°F (71°C).

5. Can I use a different cheese for the Caprese topping?

Yes! If you prefer, you can substitute the fresh mozzarella with burrata for an even creamier topping, or try goat cheese for a tangier flavor.

6. Can I add other vegetables to the Caprese topping?

Absolutely! You can add grilled vegetables like zucchini, bell peppers, or even a handful of arugula for a more substantial topping.

7. How do I make this dish spicier?

Add a pinch of red pepper flakes to the marinade for a bit of heat, or drizzle the finished dish with some spicy chili oil.

8. What can I serve with this dish?

Pair this steak with a side of roasted vegetables, mashed potatoes, a crisp salad, or even pasta for a hearty meal.

9. Can I use pre-made balsamic glaze?

Yes, pre-made balsamic glaze is a great option for convenience, and it still adds that sweet and tangy finish to the dish.

10. Is flank steak a tough cut of meat?

Flank steak is lean and can be tough if overcooked. However, it’s tender when grilled properly, especially when sliced against the grain.

Conclusion

Balsamic Caprese Grilled Flank Steak combines the smoky richness of grilled steak with the freshness and brightness of a Caprese salad. The result is a dish that’s both flavorful and visually appealing, perfect for any occasion. With minimal ingredients and a simple preparation method, this recipe is sure to become a go-to for easy yet impressive meals. Whether you’re grilling outdoors or cooking indoors, the combination of savory flank steak and refreshing Caprese topping makes this dish a winner every time.

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