Grilled Steak with Caprese

Category: Satisfying Main Dishes

This delicious dish features juicy flank steak marinated in olive oil, garlic, and Dijon mustard, then grilled to perfection. The grilled steak is topped with a fresh combination of cherry tomatoes, mozzarella balls, and chopped basil—classic Caprese ingredients—then finished with a drizzle of balsamic glaze.

The dish comes together in under 30 minutes (plus marinating time) and offers a perfect balance of flavors: savory beef, sweet tomatoes, creamy cheese, aromatic basil, and tangy balsamic. It's ideal for summer grilling but elegant enough for dinner parties year-round. Serve with a side salad or roasted vegetables for a complete meal.

A woman wearing a chef's hat and apron.
Updated on Fri, 09 May 2025 11:51:25 GMT
A plate of grilled steak with tomatoes and herbs. Pin
A plate of grilled steak with tomatoes and herbs. | easydiyrecipes.com

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.
A plate of grilled steak with tomatoes and cheese. Pin
A plate of grilled steak with tomatoes and cheese. | easydiyrecipes.com

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.

A plate of grilled steak with tomatoes and capers. Pin
A plate of grilled steak with tomatoes and capers. | easydiyrecipes.com

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.

Balsamic Caprese Flank Steak

Juicy flank steak grilled to perfection and topped with fresh tomatoes, mozzarella, and basil with a balsamic glaze finish.

Prep Time
10 min
Cook Time
14 min
Total Time
24 min
By: Evelyn

Category: Main Dishes

Skill Level: Medium

Cuisine: American

Yield: 4 Servings

Dietary Preferences: Gluten-Free

Ingredients

01 1 lb flank steak
02 2 tablespoons olive oil
03 2 cloves garlic, minced
04 1 teaspoon Dijon mustard
05 Salt and pepper, to taste
06 1 cup cherry tomatoes, halved
07 1 cup fresh mozzarella balls (bocconcini), halved
08 1/4 cup fresh basil leaves, chopped
09 1 tablespoon balsamic glaze, for drizzling

Steps

Step 01

In a small bowl, whisk together olive oil, garlic, Dijon mustard, salt, and pepper.

Step 02

Place the flank steak in a resealable bag, pour the marinade over it, seal, and refrigerate for 1-4 hours.

Step 03

Heat the grill to medium-high before cooking.

Step 04

Grill the steak for 5-7 minutes per side, depending on desired doneness. Use a meat thermometer for accuracy.

Step 05

Allow the steak to rest for 5 minutes, then slice thinly against the grain.

Step 06

In a bowl, combine cherry tomatoes, mozzarella balls, and chopped basil leaves.

Step 07

Arrange the steak slices on a serving platter, top with the Caprese mixture, and drizzle balsamic glaze over it. Serve immediately.

Notes

  1. Marinate the steak longer for a richer flavor.
  2. Grilling over charcoal can add an extra smoky flavor.
  3. Substitute fresh mozzarella with a dairy-free alternative if needed.

Tools Required

  • Grill
  • Resealable bag
  • Mixing bowl
  • Knife
  • Cutting board

Allergy Info

Double-check all ingredients to spot potential allergens. Consult a healthcare professional if uncertain.
  • Contains dairy (mozzarella cheese).

Nutritional Information (Per Serving)

These details are for informational purposes only and shouldn’t replace professional medical advice.
  • Calories: 350
  • Fats: 23 g
  • Carbohydrates: 6 g
  • Proteins: 28 g