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You’ll get bold Italian flair and juicy steak every time with this Balsamic Caprese Grilled Flank Steak combo. Tender slices of grilled beef share the plate with a pile of tomato, mozzarella, and basil chunks, then a hit of sweet balsamic glaze finishes everything off. It’s a relaxed but classy dish that always reminds me of lazy summer evenings with friends outside.
The first time I tried this, I was surprised by how awesome the chilled, creamy cheese tasted next to hot steak. Now it’s my go-to for my husband’s birthday—he always asks for that tangy balsamic on top
Vibrant Ingredients
- One pound flank steak: Pick one that’s bright red with very little silver skin for best results
- Two tablespoons olive oil: Use the extra virgin stuff for real flavor
- Two minced garlic cloves: Fresh garlic gives your marinade a punch
- One teaspoon Dijon mustard: Makes the steak softer and zesty
- Salt and pepper to taste: Season it well so the beef flavor pops
- One cup fresh mozzarella balls, cut in half: Creamy bocconcini are perfect for this
- One cup cherry tomatoes, halved: Choose ones that are firm and sweet
- Quarter cup fresh basil, chopped: You want leaves that are crisp and bright green
- Tablespoon balsamic glaze for drizzling: The better the glaze, the more depth and tang you get
Simple How-To Guide
- Pull it All Together:
- Lay your steak out on a platter. Pile on the tomato, mozzarella, and basil blend. Finish by slowly pouring balsamic glaze over everything so every piece gets flavor. Serve right away and enjoy.
- Mix Up Caprese Topping:
- In a big bowl, toss together the halved tomatoes, mozzarella, and basil. Be gentle—you don’t want to smash the cheese. This is where all the freshness comes in.
- Carve the Steak:
- After letting the beef sit loosely covered with foil for five minutes, slice it thinly across the grain. That way, every bit stays tender and juicy.
- Fire Up Your Grill:
- Heat your grill to medium-high. Get rid of any gunk on the grate and swipe it with oil so the steak won’t stick. Hot and clean is best for those grill lines.
- Cook the Meat:
- Set the steak on the hottest part. Sear five to seven minutes, then flip and do the same on the other side. Go for 135 degrees Fahrenheit inside if you want it medium-rare. Giving it time over the heat keeps all the good juices inside.
- Let It Soak:
- Pour your marinade into a snug dish or bag, pop in the steak, and coat well. Squeeze out air, seal it up, and keep in the fridge for one to four hours, turning halfway if you remember. The longer it sits (but not too long), the better it soaks up the flavor.
- Whip Up the Marinade:
- Grab a small bowl and whisk olive oil, garlic, Dijon, salt, and pepper till smooth. This mix gives the meat loads of flavor and keeps it tender.
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Need-to-Know Details
- Flank steak stays lean, but gets super soft if you soak it first
- You’ll get great balance between meaty bites and crisp veggies
- Makes ahead like a dream for outdoor eats or group meals
There’s something special about hot steak switches with cool caprese. My youngest adds extra basil to hers—it’s her twist that always brings a smile and fun chatter while we cook together
Save It for Later
Once everything’s cool, stash steak and caprese toppers in separate sealed containers to keep things fresh. Steak slices stay tasty in the fridge up to three days. Before eating again, let the steak warm up a bit for best texture and flavor
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Swaps You Can Make
If there’s no flank steak around, try skirt steak instead; just be sure to slice extra thin. For a dairy-free version, skip the mozzarella, add more tomato and basil, or use vegan cheese. Run out of balsamic? A perk of lemon brings bright zip and works in a pinch
Tasty Pairings
This meal goes great with some grilled sourdough or crispy potatoes roasted with garlic. Toss it over greens with torn basil for a big salad. Feeling casual? Pile warm steak in a baguette for Italian-style steak sandwiches
Fresh Perspective
Caprese is one of those Italian classics—just tomato, cheese, and basil—a simple show of the Italian flag’s colors. Pairing that salad with grilled steak mixes Mediterranean lightness with American smokiness, giving your night an easy, sunny boost
Frequently Asked Questions
- → What’s the best marinating time for this steak?
You’ll get good results after an hour in the marinade, but four hours will really boost the taste.
- → How do I know my steak’s cooked through?
A meat thermometer makes it easy. Aim for 130°F to 135°F for medium-rare, then rest it so it stays juicy.
- → Is there a dairy-free swap for mozzarella?
Totally. Try a soft dairy-free cheese you like—your steak will still be creamy and tasty.
- → What’s the right way to slice the steak?
Cut the steak in thin strips going against the grain. It’ll be easy to chew and extra tender.
- → Does this work on a grill outside?
You bet! Charcoal brings some smoky flavor, but even a gas grill will do the job.
- → Okay to mix the Caprese topping ahead?
Yep, just toss the tomatoes, mozzarella, and basil together right before serving for the best texture and look.