Description
This Balsamic Caprese Grilled Steak is the perfect marriage of smoky, juicy steak and fresh Italian-inspired toppings. Tender flank steak is marinated in a garlicky Dijon blend, grilled to perfection, then topped with a caprese-style mix of cherry tomatoes, mozzarella, and basil—all drizzled with a sweet balsamic glaze. It’s a summer dinner masterpiece that’s as beautiful as it is flavorful.
Ingredients
1 pound flank steak
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon Dijon mustard
Salt and pepper, to taste
1 cup cherry tomatoes, halved
1 cup fresh mozzarella balls (bocconcini), halved
1/4 cup fresh basil leaves, chopped
1 tablespoon balsamic glaze
Instructions
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In a small bowl, whisk together olive oil, minced garlic, Dijon mustard, salt, and pepper to create the marinade.
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Place the flank steak in a resealable bag or shallow dish. Pour the marinade over the steak, seal, and refrigerate for 1 to 4 hours.
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Preheat the grill to medium-high heat. Clean and oil the grill grates to prevent sticking.
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Remove steak from marinade, allowing excess to drip off. Grill the steak for 5–7 minutes per side, or until it reaches 130°F for medium-rare or 140°F for medium doneness.
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Transfer the steak to a cutting board and let it rest for 5 minutes. Slice thinly against the grain.
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In a bowl, gently combine halved cherry tomatoes, mozzarella, and chopped basil. Season lightly with salt and pepper if desired.
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Arrange the sliced steak on a serving platter, spoon the Caprese topping over the meat, and drizzle with balsamic glaze. Serve immediately.
Notes
For best flavor, let the steak marinate for at least 2 hours. This dish pairs beautifully with grilled vegetables, roasted potatoes, or a side of crusty bread. If you don’t have balsamic glaze, reduce balsamic vinegar with a bit of honey until thickened.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: Italian-Inspired / American Fusion