Grilled Flank Steak Caprese with Balsamic Dressing

Introduction

Juicy, smoky, and irresistibly aromatic, Grilled Flank Steak Caprese with Balsamic Dressing brings together tender charred beef, creamy mozzarella, and sweet garden tomatoes in one vibrant platter. The bold flavor of grilled steak meets the freshness of basil and the tang of balsamic in a way that feels both rustic and elegant. This dish turns simple ingredients into something unforgettable. You’ll learn how to grill flank steak perfectly, balance flavors like a pro, and plate a stunning meal with confidence.

Why You’ll Love This Recipe

Grilled Flank Steak Caprese with Balsamic Dressing delivers bold flavor without complicated techniques. The steak develops a caramelized crust on the grill while staying juicy inside. Fresh mozzarella adds a creamy contrast, and ripe tomatoes bring bright sweetness. Every bite balances smoky, tangy, creamy, and herbaceous notes.

This recipe works beautifully for weeknight dinners and summer gatherings. You can prep most components ahead, then assemble quickly before serving. The texture contrast makes it special: tender sliced steak against soft cheese, silky balsamic glaze against firm tomatoes, and fragrant basil tying everything together.

If you love a caprese steak salad or crave balsamic grilled flank steak with a fresh twist, this recipe hits the mark. It looks impressive on a platter yet feels effortless in the kitchen.

Ingredients for Grilled Flank Steak Caprese with Balsamic Dressing

1 ½ pounds (680 g) flank steak
1 teaspoon kosher salt (5 g)
½ teaspoon freshly ground black pepper (2 g)
1 teaspoon garlic powder (3 g)
1 tablespoon olive oil (15 ml)
2 cups cherry tomatoes, halved (300 g)
8 ounces fresh mozzarella balls, sliced or halved (225 g)
½ cup fresh basil leaves (15 g)
¼ cup balsamic vinegar (60 ml)
1 tablespoon honey (15 ml)
1 tablespoon Dijon mustard (15 ml)
2 tablespoons extra virgin olive oil (30 ml)

Choose a well-marbled flank steak for tenderness. Use high-quality balsamic vinegar for depth and natural sweetness. Fresh mozzarella gives the best creamy texture, and ripe tomatoes add vibrant flavor.

Pro Tips

First, bring the steak to room temperature before grilling. Let it sit out for 20–30 minutes. This simple step ensures even cooking and prevents a cold center.

Second, grill over high heat and avoid constant flipping. Sear each side for 4–5 minutes, depending on thickness. Use a meat thermometer and aim for 130–135°F (54–57°C) for medium-rare. Rest the steak at least 10 minutes before slicing. Resting keeps juices inside the meat instead of spilling onto the board.

Third, always slice flank steak against the grain. Look for the long muscle fibers and cut perpendicular to them. This shortens the fibers and creates tender bites. Even perfectly cooked steak can taste tough if sliced incorrectly.

For extra flavor, brush a little balsamic dressing over the steak just before serving.

Instructions

Step 1: Prepare the Steak

Pat the flank steak dry with paper towels. Rub it with olive oil, salt, pepper, and garlic powder. Massage the seasoning into the surface so it adheres evenly. Let the steak rest at room temperature while you preheat the grill.

Step 2: Preheat and Grill

Heat your grill to high, about 450–500°F (232–260°C). Clean and oil the grates to prevent sticking. Place the steak directly over the heat. Grill for 4–5 minutes per side for medium-rare. Adjust the time based on thickness and desired doneness.

Remove the steak from the grill once it reaches your preferred temperature. Transfer it to a cutting board and tent loosely with foil. Let it rest for 10 minutes.

Step 3: Make the Balsamic Dressing

While the steak rests, whisk together balsamic vinegar, honey, Dijon mustard, and extra virgin olive oil. Taste and adjust seasoning if needed. The dressing should taste tangy with a subtle sweetness.

If you prefer a thicker glaze, simmer the balsamic vinegar in a small saucepan for 5–7 minutes before mixing. Allow it to cool slightly before combining with the other ingredients.

Step 4: Slice the Steak

After resting, locate the grain of the meat. Slice the steak thinly against the grain using a sharp knife. Arrange the slices on a large serving platter, slightly overlapping them for presentation.

Step 5: Assemble the Caprese Topping

Scatter halved cherry tomatoes over the steak. Tuck slices of fresh mozzarella between the steak pieces. Add fresh basil leaves throughout the platter.

Drizzle the balsamic dressing generously over everything. Serve immediately for the best flavor and texture. This final step transforms the dish into a stunning Grilled Flank Steak Caprese with Balsamic Dressing centerpiece.

Variations of Grilled Flank Steak Caprese with Balsamic Dressing

Turn this recipe into a hearty caprese steak salad by serving the sliced steak over arugula or mixed greens. Add shaved Parmesan and toasted pine nuts for extra texture.

For a low-carb option, serve the steak and caprese topping over grilled zucchini slices or roasted eggplant. The vegetables absorb the balsamic dressing beautifully.

If you want a stronger Italian twist, add sliced prosciutto and a sprinkle of flaky sea salt. You can also use burrata instead of mozzarella for an even creamier finish. Each variation keeps the heart of Grilled Flank Steak Caprese with Balsamic Dressing while adding a personal touch.

Storage and Serving

Store leftover steak in an airtight container in the refrigerator for up to 3 days. Keep the balsamic dressing separate if possible to maintain freshness. Reheat the steak gently in a skillet over medium heat for a few minutes, or enjoy it cold in salads and sandwiches.

Serve Grilled Flank Steak Caprese with Balsamic Dressing with crusty artisan bread to soak up the extra dressing. Pair it with roasted potatoes, grilled corn, or a light pasta salad. A chilled glass of red wine or sparkling water with lemon complements the rich steak and bright tomatoes.

This dish also works beautifully for entertaining. Arrange everything on a large wooden board for a rustic presentation.

FAQs

Can I cook flank steak in a pan instead of grilling?
Yes. Use a cast iron skillet over high heat. Sear 4–5 minutes per side and rest before slicing.

What is the best doneness for flank steak?
Medium-rare offers the most tenderness and flavor. Overcooking can make it chewy.

Can I make the balsamic dressing ahead?
Absolutely. Prepare it up to 3 days in advance and store it in the refrigerator. Whisk before using.

What tomatoes work best?
Cherry or grape tomatoes offer sweetness and color. Heirloom slices also work well for a more dramatic presentation.

Is this dish good for meal prep?
Yes. Slice the steak and store components separately. Assemble just before serving for the freshest texture.

Conclusion

This Grilled Flank Steak Caprese with Balsamic Dressing is comfort food at its finest — smoky, juicy steak layered with creamy mozzarella, sweet tomatoes, and bright basil, all tied together with a tangy balsamic drizzle. It’s the kind of dish that turns an ordinary dinner into a memorable gathering and makes summer grilling feel effortlessly elegant.