I enjoy making grilled flank steak caprese with balsamic dressing when I want a fresh and flavorful dish that feels both hearty and light. The juicy grilled steak pairs beautifully with ripe tomatoes, fresh mozzarella, and basil. I like how the balsamic dressing ties everything together with a tangy and slightly sweet finish.
Why You’ll Love This Recipe
I appreciate how this recipe combines the richness of grilled steak with the freshness of a classic caprese salad. The contrast of warm steak and cool, fresh ingredients creates a balanced and satisfying meal. I also like how simple it is to prepare while still feeling elegant. It is a dish I often make when I want something impressive without too much effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb flank steak
2 tbsp olive oil
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp black pepper
For the caprese topping:
2 cups cherry tomatoes, halved
8 oz fresh mozzarella, sliced or in balls
1/4 cup fresh basil leaves
For the balsamic dressing:
3 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp honey
1/2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp black pepper
Directions
I start by marinating the flank steak with olive oil, garlic, salt, and black pepper. I let it sit for about 15 to 20 minutes.
Next, I preheat the grill or grill pan over medium-high heat.
I grill the steak for about 4 to 5 minutes per side, depending on thickness and desired doneness.
Once cooked, I remove the steak from the grill and let it rest for a few minutes before slicing it thinly against the grain.
In a bowl, I combine the cherry tomatoes, fresh mozzarella, and basil leaves.
I whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, salt, and black pepper to make the dressing.
I arrange the sliced steak on a serving plate and top it with the caprese mixture.
Finally, I drizzle the balsamic dressing over everything before serving.
Servings and timing
Servings: 4 servings
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Variations
I sometimes add avocado slices for extra creaminess. Another variation I enjoy is using burrata instead of mozzarella for a richer texture. Occasionally I include a drizzle of balsamic glaze instead of dressing for a sweeter finish. When I want extra flavor, I marinate the steak for a longer time.
storage/reheating
I store leftover steak separately from the caprese topping in airtight containers in the refrigerator for up to three days.
When reheating, I warm the steak gently in a skillet or microwave. I assemble the dish fresh with the caprese mixture before serving.
FAQs
Can I cook the steak without a grill?
Yes, I often use a grill pan or skillet, and it still develops great flavor.
What doneness works best for flank steak?
I prefer cooking it to medium-rare or medium so it stays tender.
Can I make the dressing ahead of time?
Yes, I often prepare the dressing in advance and store it in the refrigerator.
What can I serve with this dish?
I like serving it with crusty bread, roasted vegetables, or a light salad.
Can I use a different cut of steak?
Yes, I sometimes use skirt steak or sirloin as alternatives.
Conclusion
I enjoy making grilled flank steak caprese with balsamic dressing because it combines fresh ingredients with rich, savory flavors. The juicy steak, creamy mozzarella, and tangy dressing create a dish that feels both light and satisfying. It is a recipe I like to prepare when I want something simple yet impressive.
Print
Grilled Flank Steak Caprese with Balsamic Dressing
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Italian-inspired
Description
A fresh and flavorful dish combining juicy grilled flank steak with a classic caprese topping and a tangy balsamic dressing for a balanced and elegant meal.
Ingredients
- 1 lb flank steak
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- For the caprese topping:
- 2 cups cherry tomatoes, halved
- 8 oz fresh mozzarella, sliced or in balls
- 1/4 cup fresh basil leaves
- For the balsamic dressing:
- 3 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tsp honey
- 1/2 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Marinate the flank steak with olive oil, garlic, salt, and black pepper for 15–20 minutes.
- Preheat a grill or grill pan over medium-high heat.
- Grill the steak for 4–5 minutes per side, depending on thickness and desired doneness.
- Remove from heat and let rest for a few minutes, then slice thinly against the grain.
- In a bowl, combine cherry tomatoes, mozzarella, and basil leaves.
- Whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and black pepper to make the dressing.
- Arrange sliced steak on a serving plate and top with the caprese mixture.
- Drizzle balsamic dressing over the dish before serving.
Notes
- Cook steak to medium-rare or medium for best tenderness.
- Use burrata instead of mozzarella for a richer texture.
- Add avocado slices for extra creaminess.
- Drizzle balsamic glaze for a sweeter finish.
- Marinate steak longer for deeper flavor.
- Store steak and topping separately for best freshness.
- Reheat steak gently before assembling the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 85mg
