Easy Balsamic Caprese Grilled Flank Steak
A quick and simple recipe for grilled flank steak topped with fresh Caprese flavors (tomatoes, mozzarella, basil) and a balsamic glaze, perfect for a weeknight dinner.
Equipment
- Grill or grill pan
- Small bowl For marinade
- Plate or dish For marinating
- Cutting board For resting and slicing steak
- Platter For serving
Ingredients
Main Ingredients
- 1 lb Flank steak
- 2 tablespoons Olive oil For the marinade
- 2 cloves Garlic Minced
- 1 teaspoon Dijon mustard
- Salt To taste
- Black pepper To taste
- 1 cup Cherry tomatoes Halved (or grape tomatoes)
- 6 oz Fresh mozzarella Sliced (balls or logs)
- Fresh basil leaves Generously, for topping
- 2 tablespoons Balsamic glaze Or reduced balsamic vinegar
Instructions
- Prep the Steak: Grab a small bowl and whisk together the olive oil, minced garlic, Dijon mustard, salt, and pepper. Take your flank steak and rub this yummy mixture all over it. Get it in every nook and cranny!
- Marinate: Place the seasoned steak on a plate or in a dish, cover it up, and pop it in the fridge. Let it hang out for at least 30 minutes. If you have more time, an hour or two is great, but don't go much longer than that for flank steak with this marinade.
- Heat the Grill: While your steak is chilling, preheat your grill or grill pan to medium-high heat. You want it nice and hot to get a good sear.
- Grill the Steak: Carefully place the marinated steak on the hot grill. Grill for about 4–6 minutes per side for a perfect medium-rare. Adjust the time based on your desired doneness (less for rare, a little more for medium or medium-well). Flank steak cooks fast!
- Add the Caprese Toppings: During the very last minute of grilling, scatter those halved cherry tomatoes and slices of fresh mozzarella over the top of the steak. If you're using a grill with a lid, close it. If using a grill pan, you can quickly tent it loosely with foil to help the cheese melt without overcooking the steak.
- Rest (Don't Skip This!): Remove the steak from the grill and place it on a cutting board. Let it rest undisturbed for 5 minutes. This allows the juices to redistribute throughout the meat instead of running all over your cutting board.
- Slice and Finish: After resting, slice the steak against the grain. This is key to tender bites! Arrange the slices on a platter, scatter fresh basil leaves generously over the top, and drizzle with that glorious balsamic glaze.
- Serve: Get this to the table immediately while everything is warm and the cheese is perfectly melted. It's fantastic on its own, or alongside a simple salad or some grilled veggies.
Notes
Substitutions: Skirt steak or flat iron steak can substitute for flank steak. Provolone or a little parmesan can substitute for fresh mozzarella. Grape tomatoes work well. Can add grilled red onion or bell peppers, red pepper flakes for heat, or mix in oregano/parsley with basil.
Tips: Pat steak dry before marinating for a better sear. Ensure grill is properly preheated. Avoid overcooking flank steak (aim for medium-rare, 130-135°F). Always rest the steak for tenderness. Slice against the grain.
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Great cold on salads.
FAQ: Can be made on a stovetop grill pan or in the oven/broiler. Use an instant-read thermometer for doneness (130-135°F for medium-rare). Can marinate for up to 2-4 hours, but avoid marinating overnight.
Tips: Pat steak dry before marinating for a better sear. Ensure grill is properly preheated. Avoid overcooking flank steak (aim for medium-rare, 130-135°F). Always rest the steak for tenderness. Slice against the grain.
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Great cold on salads.
FAQ: Can be made on a stovetop grill pan or in the oven/broiler. Use an instant-read thermometer for doneness (130-135°F for medium-rare). Can marinate for up to 2-4 hours, but avoid marinating overnight.