Name: Balsamic Marinated Caprese Flank Steak
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 tablespoons melted butter; 2 tablespoons olive oil; ½ French baguette, sliced thinly; 12 ounces fresh cranberries; 2 tablespoons balsamic vinegar; ½ cup sugar; 1 tablespoon fresh rosemary, chopped; 4 ounces triple cream brie, sliced; Fresh thyme (optional, for garnish)

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This Balsamic Marinated Caprese Flank Steak is one of my favorite ways to combine bold flavors with simple, fresh ingredients. Juicy, grilled flank steak meets creamy mozzarella, ripe tomatoes, and fragrant basil—all drizzled with tangy balsamic for a meal that’s as beautiful as it is satisfying. It’s a steakhouse-level dinner with a fresh, Mediterranean twist.

Why You’ll Love This Recipe

I love this recipe because it’s easy enough for a weeknight but elegant enough for a dinner party. The balsamic marinade infuses the steak with flavor and tenderizes it perfectly. Once grilled, I slice it thin and pair it with classic Caprese ingredients for a fresh, summery dish that works beautifully on its own or over greens, pasta, or crusty bread.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ pounds flank steak
¼ cup balsamic vinegar
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper, to taste
Fresh mozzarella, sliced
Tomatoes, sliced
Fresh basil leaves

Directions

In a bowl, I mix together the balsamic vinegar, minced garlic, olive oil, salt, and pepper to create the marinade.
I place the flank steak in a zip-top bag, pour in the marinade, seal it, and refrigerate for at least 1 hour—or overnight for even more flavor.
When I’m ready to cook, I preheat the grill to medium-high heat.
I remove the steak from the marinade and grill it for 5–6 minutes on each side, depending on thickness and how done I like it.
I let the steak rest for 5 minutes off the heat so the juices stay inside when I slice it.
I slice the steak thinly against the grain and arrange the slices on a platter with the fresh mozzarella, tomato slices, and basil leaves.
If I want a little extra punch, I drizzle more balsamic vinegar over everything before serving.

Servings and timing

This recipe serves about 4 people. I usually spend 10 minutes prepping, at least 1 hour marinating (or overnight), and 15 minutes grilling and resting.

Variations

I sometimes use cherry tomatoes or heirloom tomato slices for more color and flavor variety.
For a richer drizzle, I reduce extra balsamic vinegar into a glaze before serving.
If I want to make it a full meal, I serve it over arugula or baby greens tossed with olive oil and lemon juice.
For an extra creamy element, I swap the mozzarella for burrata.

storage/reheating

I store leftover steak in an airtight container in the fridge for up to 3 days. I reheat it gently in a skillet or serve it cold over salad. I assemble fresh mozzarella and tomatoes just before serving so they stay fresh.

FAQs

Can I use another cut of steak?

Yes, skirt steak or flat iron also works well. I just adjust the cooking time depending on the thickness.

Do I need to marinate overnight?

It’s not required, but I prefer marinating overnight for maximum flavor and tenderness.

Can I cook the steak on the stovetop?

Yes, I sear it in a cast-iron skillet over high heat for 4–5 minutes per side and let it rest before slicing.

What’s the best way to slice flank steak?

I slice it thinly against the grain. This helps keep the steak tender and easy to chew.

Can I make this dish ahead of time?

I marinate the steak ahead and slice the tomatoes and mozzarella in advance. I grill and assemble everything just before serving.

Conclusion

Balsamic Marinated Caprese Flank Steak is one of those recipes that feels fancy but comes together with minimal effort. The combination of grilled steak and fresh Caprese toppings is always a hit, whether I’m cooking for guests or just want something special for dinner. It’s colorful, flavorful, and a dish I love coming back to any time of year.