
This Balsamic Caprese Grilled Flank Steak transforms an ordinary weeknight into a restaurant-worthy experience with minimal effort. The combination of juicy grilled steak with the classic Italian trio of tomatoes, mozzarella, and basil creates a beautiful harmony of flavors that's both impressive and satisfying.
I first created this recipe during a summer when my herb garden was overflowing with basil. What started as a way to use up my harvest quickly became our go-to entertaining dish when friends come over. The combination of smoky grilled meat with fresh Caprese never fails to impress.
Ingredients
- 1 lb flank steak: Choose a piece with consistent thickness and some marbling for best results
- 2 tablespoons olive oil: Use extra virgin for more robust flavor
- 2 cloves garlic, minced: Fresh garlic provides aromatic depth that powdered cannot match
- 1 teaspoon Dijon mustard: Acts as an emulsifier and adds subtle tang to the marinade
- Salt and pepper: Kosher salt and freshly ground pepper make all the difference
- 1 cup cherry tomatoes: Look for firm, vibrantly colored tomatoes for best flavor
- 1 cup fresh mozzarella balls: The smaller bocconcini size works perfectly here
- 1/4 cup fresh basil leaves: Bright green leaves indicate freshness and maximum flavor
- 1 tablespoon balsamic glaze: Adds a sweet acidic note that ties everything together
Step-by-Step Instructions
- Prepare the Marinade:
- Combine olive oil, minced garlic, Dijon mustard, salt and pepper in a small bowl and whisk until well incorporated. The mustard helps the marinade adhere to the meat and adds a subtle complexity.
- Marinate the Steak:
- Place your flank steak in a resealable plastic bag or shallow dish and pour the marinade over it. Make sure the meat is evenly coated by massaging the bag or flipping the steak in the dish. Refrigerate for at least one hour but no more than four hours; the acid can start to break down the meat too much if left longer.
- Preheat the Grill:
- Heat your grill to medium high heat, about 450°F. Clean and oil the grates thoroughly to prevent sticking. If using a gas grill, heat one side higher for searing and leave the other side lower for more control.
- Grill the Steak:
- Remove steak from marinade, letting excess drip off. Place it on the hottest part of the grill. For medium rare, cook about 5 minutes on the first side until good grill marks form, then flip and cook another 4-5 minutes. For precision, use a meat thermometer: 135°F for medium rare, 145°F for medium.
- Rest and Slice:
- Transfer the steak to a cutting board and let it rest for at least 5 minutes. This crucial step allows juices to redistribute throughout the meat. Slice thinly against the grain at a slight angle for maximum tenderness.
- Prepare Caprese Topping:
- While the steak rests, combine the halved cherry tomatoes, mozzarella pieces, and chopped basil in a bowl. Gently toss to mix without bruising the ingredients. The warmth from the steak will slightly melt the cheese when assembled.
- Assemble the Dish:
- Arrange your sliced steak on a serving platter. Spoon the Caprese mixture over the top, making sure to distribute ingredients evenly. Finish with a generous drizzle of balsamic glaze in a decorative pattern across the dish.

My absolute favorite moment with this dish was watching my father in law who claims to dislike caprese salad completely clean his plate and ask for the recipe. The warm steak transforms the traditional caprese combination into something even the skeptics enjoy.
Make-Ahead Options
This recipe works beautifully for entertaining because several components can be prepared in advance. The marinade can be mixed up to 24 hours ahead and stored in the refrigerator. The Caprese topping can be assembled 4 hours before serving; just keep the basil separate and add it right before serving to prevent browning.
Perfect Pairings
The Mediterranean flavors in this dish pair beautifully with a variety of sides. Try serving it with a simple arugula salad dressed with lemon and olive oil for a complete meal. For a heartier option, roasted fingerling potatoes with rosemary complement the flavors wonderfully. On the beverage front, a medium-bodied red wine like Sangiovese or Chianti enhances the balsamic notes.
Flavor Variations
While the classic Caprese combination is hard to beat, this versatile recipe welcomes creative adaptations. Try substituting goat cheese for the mozzarella for a tangier profile. For a Spanish twist, replace the basil with fresh oregano and add some chopped roasted red peppers. You can also transform the flavor profile completely by using an Asian-inspired marinade with soy, ginger and lime, topped with quick-pickled vegetables instead of the Caprese mixture.

Recipe FAQs
- → What temperature should flank steak be cooked to?
For medium-rare flank steak, cook to an internal temperature of 130-135°F. Medium would be 140-145°F. Use a meat thermometer for accuracy, as flank steak can toughen if overcooked.
- → Can I make this dish ahead of time?
You can marinate the steak up to 24 hours in advance, but it's best to grill the steak and assemble with the Caprese topping just before serving. The fresh components lose their texture and flavor if prepared too far ahead.
- → What can I substitute for flank steak?
Skirt steak, flat iron steak, or hanger steak make excellent substitutes for flank steak in this dish. Each has a similar texture and takes well to marinating, though cooking times may vary slightly.
- → How do I make balsamic glaze if I can't find it in stores?
To make balsamic glaze, simmer 1 cup of balsamic vinegar with 2 tablespoons of honey or brown sugar in a saucepan over medium heat until reduced by half and thick enough to coat the back of a spoon, about 15-20 minutes. Cool before using.
- → Why should I slice flank steak against the grain?
Flank steak has long muscle fibers that run in one direction (the grain). Cutting against these fibers shortens them, making each bite more tender and easier to chew. Always slice thinly at a 45-degree angle against the grain for best results.
- → What sides pair well with this dish?
This steak pairs beautifully with garlic roasted potatoes, grilled vegetables, a simple green salad, crusty bread, or creamy polenta. For a complete Italian-inspired meal, serve with a side of pasta dressed lightly with olive oil and herbs.