Balsamic Caprese Flank Steak

This balsamic caprese grilled flank steak brings together the perfect balance of smoky, savory, and fresh flavors. Tender grilled steak serves as a hearty base, while a vibrant caprese salad layered on top adds brightness and a touch of elegance. Finished with a luscious balsamic glaze, this dish is a celebration of simple ingredients coming to life in one colorful plate.

I first made this to elevate a casual barbecue and it quickly became a signature dish everyone asks for at summer gatherings.

Ingredients You Need

• Flank steak: weighing between one and a half and two pounds for perfect portioning and grilling. Choose meat that is firm and evenly marbled for tenderness
• Salt and pepper: for basic and essential seasoning that enhances every ingredient
• Garlic powder: adds a subtle aromatic depth without overpowering
• Olive oil: brings richness and helps to marry the salad ingredients effortlessly
• Balsamic vinegar: the star of the glaze, ideally thick and slightly sweet to achieve that glossy finish
• Honey: balances the acidity of balsamic creating a harmonious sweet glaze
• Fresh garlic: minced fresh for a punch of natural boldness in the glaze
• Cherry tomatoes: halved, select ripe and plump ones for juicy bursts of flavor
• Fresh mozzarella: sliced thick to provide a creamy layer that melts slightly over warm steak
• Fresh basil: chopped finely for aromatic green freshness that brightens the entire dish

Detailed Cooking Directions

Build The Flavor Base:

Season the flank steak generously with salt, pepper, and garlic powder on both sides. Let it rest at room temperature for 20 minutes to absorb the flavors and ensure even cooking.

Preheat The Grill:

Get your grill to medium-high heat, which is essential for searing the steak and locking in juices without overcooking.

Prepare The Balsamic Glaze:

In a small saucepan, combine balsamic vinegar, honey, and minced garlic. Simmer gently for 8 to 10 minutes until the mixture thickens and glistens like syrup. This reduction intensifies the flavors and adds a beautiful shiny coat.

Grill The Steak Perfectly:

Place the steak on the grill and cook for about 5 to 6 minutes per side aiming for medium-rare. Adjust the time slightly if you prefer it more or less done. After grilling, let the steak rest for 10 minutes to keep it juicy and tender.

Assemble The Caprese Salad:

In a bowl, toss the halved cherry tomatoes, sliced mozzarella, and chopped basil with olive oil, allowing the ingredients to marry in freshness and aroma.

Serve With Style:

Slice the rested steak thin across the grain to maximize tenderness. Top generously with the caprese mixture and then drizzle the balsamic glaze all over for that final burst of flavor and elegance.

One of my favorite parts of this recipe is how the glaze balances the savory steak with a touch of sweetness. It always reminds me of summer evenings spent grilling on the patio and sharing laughter with family under string lights.

Smart Storage Tips

Store leftover steak wrapped tightly in foil or an airtight container to preserve moisture
The balsamic glaze can be saved in a sealed jar in the refrigerator and gently reheated before serving
Caprese salad components are best kept separate until serving to maintain freshness and texture

Ingredient Variations

Swap mozzarella for burrata if you prefer extra creaminess and a luxurious twist
Add a sprinkle of crushed red pepper flakes to the glaze for a subtle kick of heat
Try adding a handful of arugula to the salad for peppery notes and extra greens

Perfect Pairing Ideas

Serve alongside a crisp glass of Sauvignon Blanc which complements the acidity of balsamic beautifully
Pair with crusty garlic bread or grilled focaccia to mop up every last bit of glaze and salad juices
A light side of roasted vegetables or a simple green salad keeps the meal balanced and fresh

Seasonal Makeovers

Summer is ideal for fresh, ripe tomatoes and basil right from the garden
In cooler months, roasted cherry tomatoes with a drizzle of balsamic offer warmth and depth
Swap fresh basil for fresh thyme or oregano for a subtle change in aromatic profile

This recipe has taught me how simple ingredients, treated with care, turn into something extraordinary. Enjoy the process and savor every bite.

Frequently Asked Questions

→ How long should the flank steak rest before grilling?

Seasoned flank steak benefits from a 20-minute rest before grilling, allowing the flavors to settle and the meat to come closer to room temperature for even cooking.

→ What is the best grilling time for medium-rare doneness?

Grill the flank steak for about 5 to 6 minutes per side over medium-high heat, achieving a warm pink center indicative of medium-rare.

→ How do I make the balsamic glaze thicker?

Simmer the balsamic vinegar, honey, and garlic mixture longer over low heat until it reduces by half and reaches a syrupy consistency.

→ Can the steak be marinated for better flavor?

Yes, marinating the steak for 2 to 4 hours enhances tenderness and deepens the flavor, particularly with olive oil, garlic, and balsamic components.

→ Why slice the flank steak across the grain?

Slicing against the grain shortens muscle fibers, resulting in a more tender bite and easier chewing experience.