Grilled Flank Steak Caprese with Balsamic Dressing Recipe
This Grilled Flank Steak Caprese with Balsamic Dressing is a flavorful and easy-to-make dish that combines juicy, marinated grilled flank steak with a fresh Caprese salad of cherry tomatoes, mozzarella, and basil, all topped with a tangy balsamic glaze. Perfect for summer cookouts or a satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Italian-American
Ingredients
Scale
Flank Steak Marinade
- 1½ pounds flank steak
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
Caprese Salad
- 2 cups cherry tomatoes
- 8 ounces fresh mozzarella balls
- ½ cup fresh basil, chopped
- Olive oil, for drizzling
- Pinch of salt
Dressing
- 3 tablespoons balsamic glaze (or reduced balsamic vinegar)
Instructions
- Marinate Steak: In a zip-top bag or shallow dish, combine olive oil, minced garlic, salt, and black pepper. Add flank steak and coat thoroughly with the marinade. Refrigerate and let marinate for at least 1 hour up to 8 hours to enhance flavor.
- Preheat Grill and Cook Steak: Preheat your grill to medium-high heat. Remove the steak from the marinade and place it on the grill. Cook for 4-5 minutes per side, or until it reaches your preferred level of doneness.
- Rest and Slice Steak: Remove the steak from the grill and allow it to rest for 5 to 10 minutes. Resting helps the juices redistribute. Then slice the steak thinly against the grain for maximum tenderness.
- Prepare Caprese Salad: In a bowl, combine cherry tomatoes, fresh mozzarella balls, and chopped basil. Drizzle with a little olive oil and season with a pinch of salt to enhance the fresh flavors.
- Serve and Dress: Arrange the sliced flank steak and the prepared Caprese salad on a serving platter. Just before serving, drizzle the balsamic glaze over the dish for a sweet and tangy finish.
Notes
- For best results, use a meat thermometer to check steak doneness if desired: 130°F for medium-rare, 140°F for medium.
- Letting the steak marinate longer (up to 8 hours) intensifies flavor but do not exceed 24 hours to avoid texture changes.
- If balsamic glaze is unavailable, reduce balsamic vinegar gently on stovetop until thickened.
- This dish pairs wonderfully with crusty bread or a light green salad for a complete meal.
Keywords: grilled flank steak, Caprese salad, balsamic glaze, summer recipe, easy grilling, Italian-inspired, steak dinner
