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This grilled flank steak with a balsamic Caprese twist combines smoky, hearty meat with the fresh zing of a traditional Caprese and a sweet tangy glaze. It's the kind of dish that reminds you of warm summer nights outside, blending savory and sweet perfectly.
I whipped this up to brighten my summer BBQ and it instantly became a hit with my friends and family.
Needed Ingredients
- Flank steak: around 1.5 to 2 pounds of lean meat that cooks quickly over the grill
- Salt and pepper: just enough to bring out the beef’s natural flavors
- Garlic powder: gives a nice subtle boost of aroma in the crust
- Olive oil: both for keeping the steak juicy when cooking and for the Caprese topper
- Balsamic vinegar: the star for the glaze thanks to its rich, lightly sweet tang—pick a good one for best taste
- Honey: mellows out the vinegar acidity with a little natural sweetness
- Fresh garlic: minced to add warm, punchy flavor into the glaze
- Cherry tomatoes: fresh and firm for bursts of juicy flavor in the salad
- Fresh mozzarella: soft and mild to balance the tang and smokiness—go for top-quality if you can
- Fresh basil: chopped right before serving to keep its herbal scent and bright taste
Step-by-Step Instructions
- Season the Meat
- Coat the flank steak in plenty of salt, pepper, and garlic powder. Let it sit for 20 minutes to soak up the flavors and warm up a bit for even cooking
- Heat the Grill
- Fire up your grill to medium-high so it’s hot enough to create a nice crust and hold in juices
- Make the Balsamic Glaze
- Mix balsamic vinegar, honey, and minced garlic in a small pan. Let it simmer gently for 8 to 10 minutes until it’s thick and syrupy
- Cook the Steak
- Put the steak on the grill and cook about 5 to 6 minutes per side for medium-rare. Adjust time if you want it more or less done. When it’s done, let it rest for 10 minutes so the juices settle
- Put Together the Caprese
- In a bowl, mix the cherry tomatoes, sliced mozzarella, chopped basil, and olive oil. This fresh mix gives a cool, creamy contrast to the meat
- Serve It Up
- Slice the rested steak thinly against the grain to keep it tender. Spoon the Caprese mix on top and drizzle generously with the balsamic glaze for a tasty finish
I like trying different herbs in the Caprese mix. One time I added fresh oregano and it gave a surprising earthy twist that everyone loved.
Storage Suggestions
Keep any leftover steak away from the Caprese salad so both stay fresh and tasty. Store the balsamic glaze in a sealed container in the fridge and warm it gently before using again. Leftover steak works great in sandwiches or salads the next day for quick meals.
Swap It Up Ideas
Use burrata instead of mozzarella if you want something creamier and more indulgent. Try heirloom tomatoes instead of cherry for a colorful change with a different flavor. Add a sprig of rosemary or thyme to the glaze for a subtle herbal note that goes well with grilled meat.
Best Sides To Try
Seasonal Twists
I often turn to this balsamic Caprese grilled flank steak when I want something that’s simple but special. It’s got fresh flavors and satisfying grilled meat everyone enjoys. Spending a bit extra time balancing the glaze and fresh ingredients really pays off with every delicious bite.
Frequently Asked Cooking Questions
- → What’s the best way to get medium-rare steak?
Cook the flank steak on medium-high heat about 5 to 6 minutes each side. Then let it sit for 10 minutes before cutting to keep the juices inside.
- → How can I make the balsamic glaze thicker?
Just keep simmering the balsamic, honey, and garlic until it gets even thicker and more flavorful.
- → Should I marinate the steak first?
Marinating for 2 to 4 hours with olive oil and spices helps make the meat softer and tastier.
- → How do I slice flank steak so it’s tender?
Cut the steak thinly against the grain for the best chew and tenderness.
- → What does the Caprese topping bring to the dish?
Fresh mozzarella, basil, and cherry tomatoes add a creamy, bright, and herbal pop that pairs great with the smoky meat.