This Grilled Flank Steak with Balsamic Caprese Twist is a flavorful fusion of bold, smoky beef and fresh Italian-inspired toppings. I love how the juicy, perfectly grilled steak gets elevated with ripe tomatoes, creamy mozzarella, fresh basil, and a tangy drizzle of balsamic glaze—bringing a bright, summery touch to a hearty main dish.
Why You’ll Love This Recipe
I love this recipe because it transforms a simple flank steak into something elegant yet totally doable for a weeknight or weekend grill session. The Caprese topping brings freshness and contrast to the richness of the meat, and that balsamic glaze ties everything together beautifully. It’s fresh, fast, and feels like something I’d get at a great restaurant—but I can make it at home with minimal effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Flank steak
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Olive oil
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Garlic, minced
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Salt and black pepper
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Fresh tomatoes, sliced
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Fresh mozzarella, sliced
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Fresh basil leaves
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Balsamic glaze (store-bought or homemade with balsamic vinegar and a bit of honey or brown sugar)
Directions
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I start by whisking together olive oil, garlic, salt, and pepper, then I rub the mixture all over the flank steak. I let it marinate for at least 30 minutes (or up to 8 hours in the fridge for more flavor).
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I preheat the grill to medium-high heat.
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I grill the steak for about 4–6 minutes per side, depending on the thickness and desired doneness. I aim for medium-rare, which is around 130–135°F (54–57°C).
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Once cooked, I let the steak rest for 5–10 minutes before slicing it thinly against the grain.
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I arrange the sliced steak on a serving platter and layer it with tomato slices, mozzarella, and basil.
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I finish it with a generous drizzle of balsamic glaze and a little cracked black pepper.
Servings and timing
This recipe serves 4 people. Prep time is around 15 minutes (plus optional marinating time), grilling takes about 10–12 minutes, and resting and assembling add another 10 minutes. Total time is roughly 35–40 minutes, not including marinating.
Variations
Sometimes I swap the flank steak for skirt steak or flat iron, depending on what I find fresh. When I want a spicy kick, I add a pinch of crushed red pepper flakes to the marinade. For a twist, I also like using heirloom tomatoes or cherry tomatoes for added color and sweetness.
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 microwave in short intervals to avoid drying it out. The Caprese toppings are best added fresh, so I usually store those separately and reassemble when ready to eat.
FAQs
Can I make this without a grill?
Yes, I often use a cast iron skillet or grill pan on the stovetop if I don’t want to fire up the grill. It still gives me a great sear.
What’s the best way to slice flank steak?
I always slice against the grain in thin strips to keep it tender and easy to chew.
Can I make this ahead of time?
I can marinate the steak ahead and even grill it earlier in the day. I just slice and top it with fresh ingredients right before serving.
What kind of balsamic glaze should I use?
I like using a thick, syrupy store-bought balsamic glaze, but I’ve also made my own by simmering balsamic vinegar with a bit of honey until it reduces.
Is this dish good for meal prep?
Absolutely. I prepare the steak and keep it sliced in the fridge, then add fresh mozzarella, tomatoes, and basil when I’m ready to eat. It makes a great cold lunch or quick dinner.
Conclusion
This Grilled Flank Steak with Balsamic Caprese Twist is a perfect combination of bold and fresh flavors that I keep coming back to. It’s easy to make, looks beautiful on the plate, and tastes like summer in every bite. Whether I’m grilling for guests or just feeding myself, this dish always delivers.
PrintGrilled Flank Steak with Balsamic Caprese Twist
This Grilled Flank Steak with Balsamic Caprese Twist features tender, juicy steak paired with fresh tomatoes, creamy mozzarella, basil, and a drizzle of balsamic glaze. A perfect summer grilling recipe, it combines bold flavor with Italian-inspired elegance in every bite.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes (excluding marination)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1.5–2 pounds flank steak
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2–3 fresh tomatoes, sliced
- 8 ounces fresh mozzarella, sliced
- 1/2 cup fresh basil leaves
- 1/4 cup balsamic glaze (store-bought or homemade)
Instructions
- In a small bowl, whisk together olive oil, minced garlic, salt, and pepper.
- Rub the marinade over the flank steak. Cover and marinate in the fridge for 30 minutes to 8 hours.
- Preheat grill to medium-high heat.
- Grill the steak for 4–6 minutes per side, or until internal temperature reaches 130–135°F for medium-rare.
- Remove from grill and let rest for 5–10 minutes.
- Slice steak thinly against the grain and arrange on a serving platter.
- Top with slices of fresh tomato, mozzarella, and basil leaves.
- Drizzle with balsamic glaze and sprinkle with cracked black pepper. Serve immediately.
Notes
- Always slice flank steak against the grain for the most tender bite.
- Skirt or flat iron steak can be used as substitutes.
- Add red pepper flakes to the marinade for a spicy kick.
- Heirloom or cherry tomatoes add visual appeal and extra sweetness.
- To make balsamic glaze: simmer 1/2 cup balsamic vinegar with 1 tablespoon honey or brown sugar until reduced by half.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 110mg
