Grilled Flank Steak with Caprese

This balsamic Caprese grilled flank steak brings together the hearty, smoky flavor of perfectly grilled steak with the fresh brightness of a classic Caprese salad and a sweet tangy balsamic glaze. It’s a dish that sings of warm evenings spent outdoors while offering a delightful harmony between savory and sweet.

I first made this to bring some fresh summer flavors to my backyard cookout and it instantly became a crowd favorite for both family and friends.

Ingredients You Need

• Flank steak: one and a half to two pounds for lean flavorful meat that grills quickly
• Salt and pepper: season the steak simply so the natural beef flavor shines
• Garlic powder: adds a subtle depth and aroma to the meat’s crust
• Olive oil: used both for the Caprese salad and to keep the steak juicy while grilling
• Balsamic vinegar: key ingredient for the glaze because of its rich, slightly sweet acidity—choose a good quality vinegar for best results
• Honey: balances the vinegar’s acidity and rounds out the glaze with a touch of natural sweetness
• Fresh garlic: minced for infusing the balsamic glaze with a warm pungency
• Cherry tomatoes: ripe and juicy create fresh bursts of flavor in the salad—pick firm, vibrant ones for the best texture
• Fresh mozzarella: creamy and mild to contrast the acidity and smoky steak—use high-quality mozzarella for the best melt and texture
• Fresh basil: chopped just before serving to preserve its aromatic fragrance and bright herbal notes

Detailed Cooking Directions

Season The Steak:

Generously rub the flank steak with salt, pepper, and garlic powder and let it rest for 20 minutes to absorb the seasoning and come closer to room temperature for even cooking

Preheat The Grill:

Prepare your grill to medium-high heat so it is sufficiently hot for a beautiful sear that locks in flavor and juices

Prepare The Balsamic Glaze:

In a small saucepan, combine balsamic vinegar, honey, and minced garlic. Simmer gently until the mixture thickens to a syrupy consistency approximately 8 to 10 minutes

Grill The Steak:

Place the steak on the hot grill, cooking 5 to 6 minutes per side for medium-rare doneness. Adjust timing to your preference. After grilling, let the steak rest for 10 minutes to allow the juices to redistribute

Make The Caprese Salad:

Toss cherry tomatoes, sliced mozzarella, and chopped basil with olive oil in a bowl. This fresh topping adds a bright, creamy contrast to the steak

Assemble And Serve:

Slice the rested steak thinly across the grain to maximize tenderness. Top with the Caprese salad mixture and drizzle generously with the balsamic glaze for a beautiful finish

I love experimenting with different herb combinations in the Caprese salad. One summer I added fresh oregano which gave it an unexpected earthiness that won rave reviews

Smart Storage Tips

Store any leftover grilled steak separately from the Caprese salad to maintain freshness and texture Keep the balsamic glaze in an airtight container in the fridge and gently rewarm before using again Leftover steak makes an excellent addition to salads or sandwiches the next day for easy meals

Ingredient Variations

Swap fresh mozzarella for burrata when you want an extra creamy, indulgent texture Try heirloom tomatoes in place of cherry tomatoes for a colorful, slightly different flavor profile Use a rosemary sprig or thyme in the glaze for a subtle herbal twist that complements the grilled steak wonderfully

Perfect Pairing Ideas

Serve alongside a crisp arugula salad tossed with lemon and Parmesan for a balanced meal Pair with roasted fingerling potatoes tossed with garlic and herbs A chilled glass of medium-bodied red wine such as Merlot or Sangiovese enhances the richness and tang of the dish

Seasonal Makeovers

In autumn, swap basil for sage and add roasted butternut squash to the salad for a cozy update Spring versions can include fresh peas or asparagus tips tossed into the Caprese mix for added crunch and brightness For winter dinners, try warming the balsamic glaze with a cinnamon stick for a subtle festive note

This balsamic Caprese grilled flank steak has become one of those recipes I turn to when I want a meal that feels both straightforward and special, full of fresh flavors and the kind of satisfying grilled meat that everyone loves. Taking the time to balance the glaze and fresh ingredients really rewards you at the table with every vibrant mouthful.

Frequently Asked Questions

→ How do I achieve medium-rare doneness for flank steak?

Grill the flank steak about 5–6 minutes per side over medium-high heat, then let it rest for 10 minutes before slicing to lock in juices.

→ Can the balsamic glaze be made thicker?

Yes, continue simmering the balsamic, honey, and garlic mixture until it reduces further for a more intense, thicker glaze.

→ Is it beneficial to marinate the steak beforehand?

Marinating the steak for 2–4 hours can enhance tenderness and deepen the flavors, especially with olive oil and seasonings.

→ How should I slice the flank steak for best texture?

Slice the steak thinly across the grain to ensure tenderness and easier chewing.

→ What does the Caprese topping add to the dish?

The combination of fresh mozzarella, basil, and cherry tomatoes provides a bright, creamy, and herbaceous contrast to the smoky grilled steak.