Grilled Flank Steak with Balsamic Caprese Twist is the kind of dish that turns an ordinary evening into something worth savoring. With the smoky aroma of flame-kissed steak, the sweet burst of blistered cherry tomatoes, and the creamy coolness of mozzarella, every bite sings of summer.
Whether you’re grilling up something special for the weekend or just need a simple, delicious weeknight meal, this recipe hits the sweet spot between hearty and fresh. It’s one of my all-time favorites for backyard dinners and sunny get-togethers—and I know you’ll fall in love with it too.
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A Family Favorite with a Twist
I first stumbled on this balsamic steak combination during a family reunion. My uncle, a passionate backyard griller, was searing a massive flank steak while the rest of us gathered fresh garden tomatoes and basil. Someone brought out buffalo mozzarella, and suddenly—caprese steak was born. That moment was unforgettable.
The tangy balsamic marinade in this dish is a nod to my grandmother’s pantry staples, while the blistered tomatoes and mozzarella are inspired by the simple Italian-style plates she loved. This recipe is about flavor, memories, and making something sensational without fuss.
We’ve made it a tradition: each summer, when tomatoes ripen and basil fills the kitchen with its scent, this steak hits our grill. Now, I’m thrilled to share it with you.
Why This Recipe Is So Special
This grilled flank steak isn’t just delicious—it’s smart. The balsamic marinade does double duty, flavoring the meat and dressing the final dish. The charred tomatoes add a touch of smoky sweetness, while mozzarella melts just enough to turn creamy against the warm steak.
What makes this version a twist on the classic caprese? It’s all about contrast. The cool creaminess of mozzarella against the hot steak. The tangy balsamic against sweet tomatoes. And the crunch of basil, freshly sliced, just before serving.
Try serving it alongside Avocado Strawberry Caprese Salad or a chilled glass of rosé, and you’ll feel like you’ve just stepped onto an Italian terrace.
Ingredients & Preparation
Let’s Talk Ingredients
Here’s everything you’ll need to bring this flavorful recipe to life. Quality is key—especially for simple dishes like this one.
| Component | Ingredient | Notes |
|---|---|---|
| Marinade | 1/4 cup balsamic vinegar | Choose aged, thick balsamic |
| 1/4 cup extra virgin olive oil | Good quality for best flavor | |
| 1 tbsp Dijon mustard | Gives it depth and body | |
| 1 tsp honey | Just enough to balance acidity | |
| 1 garlic clove, minced | Fresh is a must | |
| 1/4 tsp salt + 1/4 tsp pepper | To taste | |
| Meat | 2 lbs flank steak | Ask your butcher for quality cut |
| Caprese topping | 2 cups cherry or grape tomatoes | Red, orange, or mixed colors |
| 1 cup buffalo mozzarella, diced | Fresh is best | |
| 2 tbsp fresh basil, sliced | Use chiffonade technique |
Tools & Substitutions
You’ll need:
-
Grill or grill pan
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Large bowl for marinating
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Tongs
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Cast iron skillet (optional for blistering tomatoes indoors)
Substitutions:
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Use skirt steak if flank isn’t available.
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Replace buffalo mozzarella with burrata or bocconcini.
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For a vegetarian version, use grilled portobello caps instead of steak.
If you love layering savory flavors like this, try Grilled Sweet Potato and Burrata Salad on your next cookout night!
Cooking Instructions & Tips
Step-by-Step Guide
Step 1: Make the Marinade
In a bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper until emulsified.
Step 2: Marinate the Steak
Place the steak in a shallow dish or zip-top bag. Pour half the marinade over it and refrigerate overnight.
Step 3: Grill the Steak
Preheat grill to medium-high. Shake off excess marinade and grill steak 3–5 minutes per side, depending on thickness. Rest 5 minutes before slicing thinly against the grain.
Step 4: Blister Tomatoes
Toss tomatoes on the grill (or in a hot skillet) until skins split and char slightly—about 3–5 minutes.
Step 5: Assemble the Caprese
Arrange sliced steak on a platter. Scatter blistered tomatoes, mozzarella chunks, basil, and drizzle with remaining marinade.
Tips to Nail It
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Always rest the steak after grilling. This locks in juices.
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Slice against the grain—this makes every bite tender.
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If grilling tomatoes, use a grill basket to avoid losing any through the grates.
For more savory summer recipes, check out Tomato Basil Garlic Bread to mop up the juicy dressing left behind!
Serving, Storing & Pairing
Perfect Pairings for the Plate
This recipe is stunning on its own, but if you want a full table spread, here’s what I recommend:
Pair with:
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Greek Potatoes with Lemon Feta Cheese — zesty and starchy, perfect contrast
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Caprese Stuffed Avocados with Balsamic Glaze — for an ultra-creamy side
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Grilled corn, warm orzo, or rustic sourdough bread
Storage & Reheating Tips
To store: Keep leftover steak in an airtight container in the fridge for up to 3 days. Keep toppings separate if possible.
To reheat: Use a skillet over medium heat for 1–2 minutes just to warm it through. Microwave works in a pinch, but may dry the meat.
FAQ: Quick Answers for Curious Cooks
Can I use a different cut of steak?
Absolutely. Skirt steak or flat iron both work beautifully, just adjust grilling time.
Can I make this ahead?
Yes! The steak tastes even better after marinating overnight. You can also grill and chill it for up to a day before assembling.
Is it okay to serve it cold?
Yes. It makes a fantastic chilled platter for picnics or lunch buffets.
Can I blister the tomatoes in advance?
Definitely. Just store them in a jar with olive oil and refrigerate up to 2 days.
Conclusion
This Grilled Flank Steak with Balsamic Caprese Twist blends smoky, savory, creamy, and fresh into every bite. It’s one of those dishes that impresses without trying too hard—and brings people to the table.
If you enjoyed this, don’t miss our Balsamic Steak Gorgonzola Salad or Marinated Tomato Salad. They’re excellent accompaniments or stand-alone stars!
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Grilled Flank Steak with Balsamic Caprese Twist
- Total Time: 30
- Yield: 6 servings
Description
Grilled Flank Steak with Balsamic Caprese Twist is a fresh, flavor-packed summer dinner. Tender steak marinated in balsamic, topped with blistered tomatoes, creamy mozzarella, and fresh basil—finished with a bold balsamic drizzle.
Ingredients
• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 large clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 pounds flank steak
• 2 cups cherry or grape tomatoes
• 1 cup buffalo or fresh mozzarella, diced
• 2 tablespoons fresh basil, thinly sliced
Instructions
1. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper.
2. Place the flank steak in a shallow dish and pour in half of the marinade. Cover and marinate in the fridge overnight.
3. Remove steak from marinade and let excess drip off. Grill over medium-high heat for 3–5 minutes per side depending on doneness preference.
4. Let the steak rest for 5 minutes, then slice thinly against the grain.
5. Meanwhile, grill the cherry tomatoes in a basket or blister in a hot skillet until skins begin to char and burst—about 3–5 minutes.
6. Arrange the steak slices on a serving platter. Top with blistered tomatoes, diced mozzarella, and fresh basil.
7. Drizzle with remaining balsamic dressing and serve immediately.
Notes
– For best results, marinate the steak overnight.
– Use a grill pan or skillet if outdoor grilling isn’t available.
– Burrata or bocconcini can replace mozzarella.
– Skirt steak or flat iron are great substitutes for flank steak.
– Store leftovers separately for best texture; refrigerate up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Method: Grill
- Cuisine: American