Grilled Flank Steak Caprese with Balsamic Dressing Recipe
Introduction
This Grilled Flank Steak Caprese combines tender, flavorful steak with a fresh and vibrant Caprese salad. Topped with a sweet balsamic glaze, it makes a perfect meal for any occasion, balancing smoky and bright flavors effortlessly.
Ingredients
- 1½ pounds flank steak
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups cherry tomatoes
- 8 ounces fresh mozzarella balls
- ½ cup fresh basil, chopped
- 3 tablespoons balsamic glaze (or reduced balsamic vinegar)
Instructions
- Step 1: In a zip-top bag or shallow dish, combine olive oil, minced garlic, salt, and black pepper. Add flank steak and coat thoroughly. Refrigerate and marinate for at least 1 hour or up to 8 hours.
- Step 2: Preheat grill to medium-high heat. Remove steak from marinade and grill for 4-5 minutes per side, or until desired doneness.
- Step 3: Let the steak rest for 5–10 minutes, then slice thinly against the grain.
- Step 4: In a bowl, mix cherry tomatoes, mozzarella balls, and chopped basil. Drizzle with a little olive oil and season with a pinch of salt.
- Step 5: Arrange steak slices and Caprese salad on a serving platter. Drizzle with balsamic glaze just before serving.
Tips & Variations
- For extra flavor, add a splash of lemon juice to the Caprese salad or sprinkle with crushed red pepper flakes for a bit of heat.
- If fresh mozzarella balls are unavailable, small mozzarella slices work well as a substitute.
- Use a meat thermometer to grill steak perfectly: 130°F for medium-rare, 140°F for medium.
Storage
Store leftover steak and Caprese salad separately in airtight containers in the refrigerator for up to 2 days. Reheat steak gently in a warm skillet or enjoy cold. The Caprese salad is best served fresh but can be chilled briefly before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other cuts of steak for this recipe?
Yes, skirt or sirloin steak work well as alternatives, though flank steak remains ideal for its texture and flavor when grilled.
What can I substitute for balsamic glaze?
If you don’t have balsamic glaze, reduced balsamic vinegar or a mixture of balsamic vinegar and honey can provide a similar sweet and tangy finish.
PrintGrilled Flank Steak Caprese with Balsamic Dressing Recipe
This Grilled Flank Steak Caprese with Balsamic Dressing is a fresh and flavorful dish that combines tender, marinated flank steak grilled to perfection with a vibrant Caprese salad of cherry tomatoes, fresh mozzarella, and basil. Finished with a drizzle of sweet and tangy balsamic glaze, this recipe makes a delicious and elegant meal perfect for gatherings or a special weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Italian-American
Ingredients
For the Steak Marinade
- 1½ pounds flank steak
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Caprese Salad
- 2 cups cherry tomatoes
- 8 ounces fresh mozzarella balls
- ½ cup fresh basil, chopped
- Olive oil for drizzling
- Pinch of salt for seasoning
For the Dressing
- 3 tablespoons balsamic glaze (or reduced balsamic vinegar)
Instructions
- Marinate the Steak: In a zip-top bag or shallow dish, combine olive oil, minced garlic, salt, and black pepper. Add the flank steak and coat it thoroughly with the marinade. Seal and refrigerate for at least 1 hour, or up to 8 hours, to allow flavors to infuse the meat.
- Preheat the Grill: Heat your grill to medium-high heat to ensure a nice sear and cook on the steak.
- Grill the Steak: Remove the steak from the marinade and place it on the hot grill. Cook for 4-5 minutes on each side or until the steak reaches your preferred level of doneness.
- Rest and Slice the Steak: Transfer the steak to a cutting board and let it rest for 5 to 10 minutes to allow the juices to redistribute. Then, slice the steak thinly against the grain to maximize tenderness.
- Prepare the Caprese Salad: In a mixing bowl, combine cherry tomatoes, fresh mozzarella balls, and chopped basil. Drizzle with a little olive oil and season with a pinch of salt, tossing gently to combine.
- Assemble and Serve: Arrange the sliced steak and Caprese salad on a serving platter. Just before serving, drizzle everything with balsamic glaze for a tangy and sweet finish.
Notes
- Marinate the flank steak longer for deeper flavor, but avoid exceeding 8 hours to prevent the meat from becoming too soft.
- For a smoky flavor, use a charcoal grill if available.
- If you don’t have balsamic glaze, reduce balsamic vinegar over low heat to thicken it as a substitute.
- Ensure to slice the steak against the grain to keep it tender.
- This dish pairs well with crusty bread or a light green salad.
Keywords: flank steak, Caprese salad, grilled steak, balsamic glaze, fresh mozzarella, cherry tomatoes, basil, summer recipe, Italian-inspired
