This Balsamic Caprese Grilled Flank Steak is a perfect fusion of savory steak and fresh Caprese flavors. Juicy flank steak is marinated with olive oil, garlic, and Dijon mustard, then grilled to perfection and topped with cherry tomatoes, mozzarella, and balsamic glaze for a flavorful, elegant dish. It’s ideal for summer barbecues, weeknight dinners, or when you’re craving something hearty yet refreshing.
Ingredients
For the Steak Marinade:
- 1 lb flank steak: Tender and flavorful when marinated and grilled.
- 2 tablespoons olive oil: Keeps the steak juicy and helps the marinade adhere.
- 2 cloves garlic, minced: Adds bold, aromatic flavor.
- 1 teaspoon Dijon mustard: Enhances the marinade with a subtle tang.
- Salt and pepper, to taste: Adjust for seasoning.
For the Caprese Topping:
- 1 cup cherry tomatoes, halved: Adds freshness and sweetness.
- 4 oz fresh mozzarella, cut into small pieces or mini mozzarella balls: Creamy and mild, balancing the bold flavors.
- 2 tablespoons fresh basil leaves, torn: Provides a bright, herby touch.
- 2 tablespoons balsamic glaze: For a rich, tangy finish.
Optional Add-Ins
- 1 tablespoon honey: To add a hint of sweetness to the marinade.
- Red pepper flakes: For a touch of heat.
- Arugula: Serve as a bed for the steak to add peppery greens.
Step-by-Step Instructions
1. Marinate the Steak
- In a small bowl, whisk together olive oil, minced garlic, Dijon mustard, salt, and pepper.
- Place the flank steak in a resealable plastic bag or shallow dish, and pour the marinade over the steak.
- Seal the bag (or cover the dish) and marinate in the refrigerator for 30 minutes to 2 hours for maximum flavor.
2. Prepare the Caprese Topping
- In a medium bowl, combine the cherry tomatoes, mozzarella, and basil leaves.
- Drizzle with a little olive oil, and season with salt and pepper. Toss gently and set aside.
3. Grill the Steak
- Preheat your grill or grill pan to medium-high heat.
- Remove the steak from the marinade, letting any excess drip off.
- Grill the steak for 4–5 minutes per side for medium-rare (or longer for desired doneness). Use a meat thermometer for accuracy (130°F for medium-rare, 140°F for medium).
- Remove the steak from the grill and let it rest for 5–10 minutes before slicing. Resting allows the juices to redistribute for a tender steak.
4. Assemble the Dish
- Slice the steak thinly against the grain and arrange on a serving platter.
- Top with the prepared Caprese mixture.
- Drizzle generously with balsamic glaze for a tangy, sweet finish.
Serving Suggestions
- Pair with grilled vegetables like zucchini, asparagus, or bell peppers.
- Serve over a bed of arugula or spinach for a fresh, leafy base.
- Accompany with crusty bread or garlic bread to soak up the delicious juices.
Storage and Reheating
- Refrigerate: Store leftover steak and toppings separately in airtight containers for up to 3 days.
- Reheat: Warm the steak in a skillet over low heat or enjoy cold over a salad.
- Make Ahead: The steak can be marinated and the Caprese mixture prepared up to 1 day in advance.
Tips for Success
- Don’t Overcook: Flank steak can become tough if overcooked. Aim for medium-rare to medium for the best texture.
- Marinate Properly: Allow enough time for the marinade to infuse the steak with flavor.
- Rest the Steak: Resting ensures the meat stays juicy when sliced.
Why You’ll Love This Recipe
- Easy and Elegant: Combines bold, fresh flavors with minimal prep time.
- Versatile: Works for casual cookouts or fancy dinner parties.
- Fresh and Hearty: Balances the richness of grilled steak with the lightness of Caprese salad.
This Balsamic Caprese Grilled Flank Steak is a show-stopping dish that will impress guests and delight your taste buds. Enjoy every bite of this flavorful creation!
