Balsamic Caprese Grilled Steak

This succulent grilled flank steak topped with vibrant caprese salad transforms a simple cut of beef into a restaurant-worthy dish. The tangy balsamic vinegar perfectly balances the rich steak while fresh tomatoes, mozzarella, and basil create a colorful Italian-inspired topping that makes this meal truly special.

I discovered this recipe while trying to elevate our usual weekend grilling routine, and it's become our go-to when friends come over. The first time I served it, everyone asked for the recipe before they even finished their plates!

Ingredients

• Flank steak: Choose a piece with even thickness and some marbling for best results.
• Cherry tomatoes: Look for bright, firm tomatoes with vibrant color for the best flavor.
• Fresh mozzarella: The moisture and creaminess perfectly complement the grilled steak.
• Fresh basil leaves: Essential for that authentic caprese flavor, try to use just before serving.
• Balsamic vinegar: Use a high-quality, slightly thicker variety for the richest flavor.
• Olive oil: A good extra virgin adds fruitiness to the topping.
• Salt and pepper: Kosher salt works best for seasoning the steak.

Step-by-Step Instructions

Preheat and Prepare:

Heat your grill to medium-high heat around 400-450°F. This temperature gives perfect searing while allowing the inside to cook properly. Take the flank steak out of the refrigerator about 30 minutes before cooking to ensure even cooking.

Season the Steak:

Pat the steak dry with paper towels to ensure a good sear. Season generously with salt and pepper on both sides, pressing the seasonings into the meat. A properly seasoned steak makes all the difference in the final flavor.

Grill to Perfection:

Place the steak on the hottest part of the grill. Grill for 6-8 minutes on the first side without moving it to develop beautiful grill marks. Flip only once and cook for another 6-8 minutes for medium-rare. Use a meat thermometer for precision. 135°F for medium-rare.

Prepare the Caprese Topping:

While the steak cooks, combine the halved cherry tomatoes, cubed mozzarella, and torn basil leaves in a bowl. Drizzle with balsamic vinegar and olive oil. Season with salt and pepper and gently toss. Let this mixture sit so the flavors meld together.

Rest and Slice:

Remove the steak from the grill and let it rest on a cutting board for at least 5 minutes. This crucial step allows juices to redistribute throughout the meat. After resting, slice thinly against the grain at a slight angle for maximum tenderness.

Serve and Enjoy:

Arrange the sliced steak on a platter and generously spoon the caprese mixture over the top. The heat from the steak will slightly warm the topping and help release its aromatic flavors.

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My Italian grandmother would always say that the secret to a perfect caprese is using tomatoes at room temperature, never cold. This small detail makes a huge difference in bringing out their natural sweetness and juiciness when they meet the warm steak.

Perfect Pairings

This Mediterranean-inspired dish pairs beautifully with a simple arugula salad dressed with lemon and olive oil. The peppery greens complement the rich steak while the acidic dressing helps cut through the fattiness. For a heartier meal, serve alongside roasted rosemary potatoes or a crusty loaf of Italian bread to soak up the delicious juices.

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Make-Ahead Options

While best enjoyed fresh off the grill, you can prepare components ahead of time. Season the steak and keep refrigerated for up to 24 hours. The caprese topping can be assembled 2-3 hours before serving but leave out the basil until just before serving to prevent browning. Store the mixture in the refrigerator but bring to room temperature before topping the steak for maximum flavor impact.

Leftover Magic

Transform any leftover steak and caprese into amazing next-day meals. Thinly slice cold steak and use in sandwiches with the caprese topping on ciabatta bread. Or chop everything together and toss with pasta for a delicious cold pasta salad. The flavors actually develop overnight making the leftovers sometimes even better than the original meal.

Frequently Asked Questions

→ How do I grill the flank steak evenly?

Preheat your grill to medium-high heat and ensure the steak is at room temperature before grilling. Cook for 6–8 minutes per side, flipping only once, to avoid uneven cooking.

→ Can I use a different cut of meat?

Yes, you can substitute flank steak with skirt steak or flat iron steak, but adjust cooking times to suit the thickness of the cut.

→ What can I use instead of fresh mozzarella?

Fresh burrata or bocconcini are great substitutes for mozzarella, as they provide a similar creamy texture and fresh flavor.

→ How do I prevent the steak from drying out?

Be sure to let the steak rest for 5–10 minutes after grilling. This allows the juices to redistribute, keeping the meat tender and juicy.

→ Can I prepare the caprese topping ahead of time?

Yes, you can prepare the caprese mix a few hours in advance. Just store it in the refrigerator and toss it gently before serving to maintain its freshness.