I love a dish that feels like a small celebration on the plate, and Grilled Flank Steak Caprese with Balsamic Dressing does that for me. The charred steak and bright Caprese mix make a simple meal feel special, and I often bring it to summer dinners when I want to impress without stress. I also point friends to my take on a similar salad in my Caprese pasta salad with balsamic glaze when they ask for more ideas.

Gathering Your 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)

The Tools That Help

I keep the tools simple and easy to find. A good grill or a hot grill pan gives the steak its best flavor. A sharp knife helps cut thin slices against the grain so the meat feels tender. I like to use a zip-top bag for marinating because it saves cleanup and helps the oil and garlic coat the steak well. If I am cooking inside, I reach for a heavy cast iron pan for a good char.

When I write about sides, I sometimes link to other recipes I love. If you want a bold side with rice and steak, try my creamy queso rice with juicy steak strips for a hearty match. This shines when you want a fuller plate or plan to feed a crowd.

The Step-by-Step Process

Put olive oil, minced garlic, salt, and pepper in a zip-top bag or dish.
Add the flank steak and turn to coat well.
Refrigerate the steak to marinate for at least 1 hour or up to 8 hours.
Heat the grill to medium-high.
Remove steak from marinade and place on the hot grill.
Grill the steak about 4 to 5 minutes per side or until it reaches your preferred doneness.
Let the steak rest for 5 to 10 minutes after grilling.
Slice the steak thinly across the grain.
In a bowl, stir cherry tomatoes, mozzarella balls, and basil.
Add a small drizzle of olive oil and a pinch of salt to the Caprese mix and toss gently.
Arrange the steak slices and the Caprese mix on a serving platter.
Drizzle the balsamic glaze over everything just before you serve.

Grilled Flank Steak Caprese with Balsamic Dressing

Lighter, Healthier Touches

I like to make small swaps that lower calories or add more nutrients without losing taste. Use less oil in the marinade and add a splash of lemon juice for a fresh note. Swap regular mozzarella for a light version or use cubes of firm tofu for a plant-based twist. Add extra greens like arugula under the steak for a peppery lift. If you want to cut sodium, use a low-salt seasoning and taste the Caprese mix before adding more salt.

Perfect Pairings

This recipe pairs well with simple sides that let the steak and Caprese flavors shine. A crisp green salad with lemon vinaigrette and thinly sliced red onion keeps things bright. For warm sides, roasted baby potatoes or grilled vegetables work well. If you want something with a little spice and crunch, I suggest a fresh spring roll salad; it brings acidity and bite that match the steak. Try my take on a spring roll salad with spicy ginger dressing for a lively plate companion.

For drinks, I like a light red wine, a cold pilsner, or sparkling water with lime. These let the balsamic glaze and fresh basil carry the flavor without over powering the palate.

Common Stumbles to Avoid

One common error is overcooking the flank steak. Flank is lean and cooks fast, so watch the time and use a thermometer if you can. Resting the steak is not optional; skipping the rest lets the juices run out and leaves the meat dry. Another misstep is slicing with the grain. Always slice across the grain to shorten the muscle fibers and make each bite tender. For the Caprese mix, do not add the balsamic glaze too early. It can make the tomatoes and mozzarella soggy if it sits for long. Add the glaze at the last moment.

Storing Your Creation

Store leftovers in separate containers when you can. Keep sliced steak in an airtight container in the fridge for up to three days. Store the Caprese mix in a different container to keep the cheese and tomatoes fresh; they will be best for one to two days. If you combine them and have leftovers, eat them within two days for the best texture. To reheat the steak, warm it gently in a low oven or in a pan with a touch of oil. I avoid microwaving the mozzarella, as it changes texture quickly.

A Final Warm Word

I love how this dish brings fresh and bold tastes to the table with little fuss. I hope you make Grilled Flank Steak Caprese with Balsamic Dressing for a weeknight meal or for friends and family on a warm night. It feels casual and festive at once, and it lets you enjoy real food without long work in the kitchen.

Answering Your Questions

How long should I marinate Grilled Flank Steak Caprese with Balsamic Dressing?

I marinate the steak for at least one hour to let the garlic and oil add flavor. You can marinate up to eight hours for more flavor, but I do not go longer than that so the texture stays right.

Can I make Grilled Flank Steak Caprese with Balsamic Dressing ahead of time?

You can prep parts ahead. Marinate the steak the day before and keep it covered in the fridge. Mix the tomatoes, mozzarella, and basil a few hours before serving but hold the glaze until the last minute. Slice the steak and assemble close to serving for the best texture.

What is the best way to slice the steak for Grilled Flank Steak Caprese with Balsamic Dressing?

Let the steak rest and then slice it thinly against the grain. Use a sharp knife and make steady, even strokes. Thin slices make each bite tender and let the flavors of the Caprese topping come through.

Grilled Flank Steak Caprese with Balsamic Dressing

Author: sarah
Total Time: 70 minutes
Yield: 4 servings 1x
Diet: Gluten-Free

Print Recipe

Description

A vibrant and flavorful dish featuring grilled flank steak, fresh Caprese ingredients, and a rich balsamic dressing.

Ingredients

Scale

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

Put olive oil, minced garlic, salt, and pepper in a zip-top bag or dish.
Add the flank steak and turn to coat well.
Refrigerate the steak to marinate for at least 1 hour or up to 8 hours.
Heat the grill to medium-high.
Remove steak from marinade and place on the hot grill.
Grill the steak about 4 to 5 minutes per side or until it reaches your preferred doneness.
Let the steak rest for 5 to 10 minutes after grilling.
Slice the steak thinly across the grain.
In a bowl, stir cherry tomatoes, mozzarella balls, and basil.
Add a small drizzle of olive oil and a pinch of salt to the Caprese mix and toss gently.
Arrange the steak slices and the Caprese mix on a serving platter.
Drizzle the balsamic glaze over everything just before you serve.

Notes

For a lighter version, use less oil and add lemon juice. Store leftovers separately for maximum freshness.

Prep Time: 60 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Grilling
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 500mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 40g
Cholesterol: 80mg

Keywords: flank steak, Caprese, balsamic dressing, summer recipe, grilling