
Sink your teeth into juicy grilled flank steak tossed together with bright Italian flavors in this Balsamic Caprese Grilled Flank Steak. You get super tender slices piled high with caprese toppings—tomatoes, fresh mozzarella, and basil—plus a touch of sweet-tart balsamic. I keep it in my main lineup all summer ’cause it’s ridiculously simple but still feels fancy. It's the go-to when I want to kick back and eat outside with friends.
The first time I threw this steak on the grill, I was shocked at how awesome that hot beef tasted with the chilled, creamy mozzarella on top. Now I make it every year for my husband’s birthday. He insists on getting lots of that balsamic drizzle, won’t let me leave it out.
Jaw-Dropping Ingredients
- 1 lb flank steak: Go for meat that’s deep red and not too much tough silver lining for max tenderness
- 2 tbsp olive oil: Extra virgin gives you a richer, deeper flavor
- 2 cloves garlic, minced: Fresh chopped garlic makes the marinade bold and punchy
- 1 tsp Dijon mustard: Adds zing and makes the steak softer
- Salt and pepper, your call: Heavily seasoning brings out all the beefiness of flank steak
- 1 cup cherry tomatoes, halved: Look for the ripest, sweetest ones
- 1 cup fresh mozzarella balls, halved: Bocconcini are little bites packed with creamy goodness
- 1/4 cup fresh basil, chopped: Pick leaves that are bright green—no brown spots
- 1 tbsp balsamic glaze, for finishing: Pick a good thick balsamic so you get lots of tang and sweetness
Effortless Step-by-Step Directions
- Finish & Plate:
- Lay the steak slices on your plate or serving dish. Ladle on the caprese mix, then drizzle everything with balsamic glaze. Serve while it’s still warm.
- Caprese Time:
- Toss together the basil, halved tomatoes, and mozzarella in a bowl. Be gentle so the cheese doesn't break. This topping adds serious color and cool flavor.
- Rest & Carve:
- Set your steak on a big plate, loosely cover it with foil, and leave it alone for five minutes. This is how the steak stays juicy. Use a sharp knife to slice against the grain in thin pieces for a soft bite.
- Grill Like a Pro:
- Put your flank steak right over the hottest grill zone. Cook for five to seven minutes, flip with tongs, and go another five to seven minutes till it’s as done as you like. For a medium-rare center, pull it off at 135°F. Trust the grill to do its thing so the steak stays juicy.
- Get the Grill Hot:
- Fire up your grill to medium-high. Clean and lightly oil the grates so nothing sticks. These steps really get you those epic grill marks.
- Marinate That Steak:
- Lay the steak flat in a zip-top bag or big dish. Pour the marinade over. Press out as much air as you can, toss the steak till it’s covered, and stick it in the fridge for one to four hours. If you remember halfway through, flip it for better flavor.
- Mix Up Your Marinade:
- Whisk the olive oil, Dijon mustard, minced garlic, salt, and pepper in a small bowl until creamy. This packs in flavor and keeps the steak tender.

Get the Scoop
- Flank steak’s lean, but a good marinade makes it super soft
- You’re getting a meal that’s loaded with protein and fresh veggies together
- Makes a killer bring-along for parties or picnic baskets
I crave the hot steak paired with the chilled caprese mix every time. My youngest always adds extra basil to her plate—her special touch! Makes for a good family bonding moment in the kitchen.
Keep It Fresh
Stick leftover steak and caprese salad in separate containers once cooled, so nothing gets soggy. Steak slices keep just fine in the fridge for three days. For best flavor, let steak warm up to room temperature before you dig in.

Easy Ingredient Swaps
If flank steak’s not an option, skirt steak’s a solid sub—just cut it thinner. Can’t do dairy? Switch in your go-to vegan cheese or toss in extra tomatoes and basil. When I run out of balsamic, a splash of lemon brightens everything up.
How to Serve It
Tastes amazing with grilled sourdough or roasted garlic potatoes. Sometimes I toss steak slices on a bed of leafy greens with extra torn basil. If you want something more chill, stuff it all in a warm baguette for a steak sandwich with Italian vibes.
Food Origins
Caprese comes from Italy and the red, white, and green—tomato, mozzarella, basil—stand for the Italian flag. Mixing caprese with grilled beef brings together Mediterranean freshness and the best of outdoor grilling. It’s my favorite trick to make outdoor meals feel laid back and special.
Frequently Asked Questions
- → Is it okay to make the Caprese topping ahead of time?
You bet. Mix up the basil, mozzarella, and tomatoes right before using so everything stays crisp and bright.
- → Can I grill this dish outside?
For sure! Charcoal gives it a smoky flavor, but a gas grill is great too.
- → How do I slice the steak so it stays tender?
Cut the steak across the grain using thin slices. That way every bite is soft and easy to chew.
- → What's a good dairy-free swap for mozzarella?
Go for your go-to soft dairy-free cheese. It'll keep things creamy with no dairy involved.
- → How do I know if the steak's cooked right?
Stick a meat thermometer in the thickest part. You want around 130°F to 135°F for medium-rare. Let it chill for a bit before slicing so the juices stay in.
- → How long would you marinate the steak?
One hour's good, but if you've got time, leave it for up to four for even better flavor.