Balsamic Grilled Flank Steak Caprese – Dinner Recipe Ideas

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If you’re a meat lover and a fan of Italian cuisine, then you’ll love the Balsamic Grilled Flank Steak Caprese. This dish combines the juicy and tender flavors of flank steak with the sweetness of balsamic glaze, the tanginess of cherry tomatoes, and the creaminess of mozzarella cheese. Plus, it’s easy to prepare and perfect for a weeknight dinner.

How to Make Balsamic Grilled Flank Steak Caprese

Balsamic Grilled Flank Steak Caprese

Prep Time: 10 minutes

Marinate time: 12 hours

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Ingredients Required for Balsamic Grilled Flank Steak Caprese

Before we start cooking, let’s gather all the ingredients we’ll need:

For the balsamic marinade/dressing:

  • 1/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1 large clove garlic, minced/grated
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

For the steak caprese:

  • 2 pounds flank steak
  • 2 cups cherry/grape tomatoes
  • 1 cup buffalo/fresh mozzarella, diced
  • 2 tablespoons basil, thinly sliced

Balsamic Grilled Flank Steak Caprese Recipe


For the balsamic marinade/dressing:

  1. Mix everything well.

For the steak caprese:

  1. Marinate the steak in half of the marinade in the fridge overnight.
  2. Shake off the excess marinade and grill over medium-high heat until cooked to the desired level of doneness, about 3-5 minutes per side, before setting aside to rest for 5 minutes.
  3. Grill the cherry tomatoes until lightly charred, about 3-5 minutes. (Or blister them in a heavy bottom skillet on the stovetop at medium-high heat.)
  4. Slice the steak thinly against the grain, top with the blistered tomatoes, mozzarella, basil, and remaining dressing, and enjoy!

Nutrition Facts

Calories 351, Fat 25g (Saturated 8g, Trans 0), Cholesterol 117mg, Sodium 330mg, Carbs 5g (Fiber 0.8g, Sugars 4g), Protein 36g

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About the Author: Vicky Lau

Chef Owner at Tate Dining Room, Butler Luxury Caterer, Poem Patisseri

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