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Balsamic Grilled Flank Steak Caprese

Balsamic Grilled Flank Steak Caprese

Balsamic Grilled Flank Steak Caprese is a show-stopping dish that blends the smoky richness of perfectly grilled flank steak with the freshness of blistered tomatoes, creamy mozzarella, and fragrant basil. This recipe is ideal for any summer barbecue or family dinner, delivering a delightful burst of flavors in every bite. The balsamic marinade adds a tangy depth to the steak while the vibrant salad toppings create a beautiful presentation sure to impress your guests. Enjoy this versatile dish as a main course, in tacos, or even as an appetizer – perfect for any occasion.

  • Total Time: 25 minutes
  • Yield: Serves 6

Ingredients

Scale
  • 2 pounds flank steak
  • 1/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 2 cups cherry tomatoes
  • 1 cup fresh mozzarella, diced
  • 2 tablespoons fresh basil, thinly sliced

Instructions

  1. Prepare the marinade by mixing balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper in a bowl.
  2. Marinate the flank steak in half of the mixture for at least 30 minutes or preferably overnight.
  3. Grill the steak over medium-high heat for 3-5 minutes per side until desired doneness is reached. Let it rest for 5 minutes before slicing.
  4. Grill cherry tomatoes until lightly charred (about 3-5 minutes).
  5. Assemble by topping sliced steak with grilled tomatoes, diced mozzarella, and fresh basil. Drizzle with remaining marinade and serve immediately.
  • Author: Stephanie
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main
  • Method: Grilling
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approximately 85g)
  • Calories: 290
  • Sugar: 2g
  • Sodium: 350mg
  • Fat: 19g
  • Saturated Fat: 4g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 0g
  • Protein: 27g
  • Cholesterol: 70mg

Keywords: For added flavor, consider using aged balsamic vinegar. Customize by adding other veggies like arugula or avocado. Leftovers can be stored in an airtight container in the fridge for up to three days.