Effortless Balsamic Caprese Steak

Featured in Master the Art of Main Course Creation.

Grab a fork for this juicy steak, charred just right after hanging out in a garlic Dijon marinade. Once it's grilled, you'll deck it out with creamy mozzarella, little tomatoes, and plenty of basil, plus a cozy pour of balsamic glaze. It's super easy, big on flavor, and ideal for a crowd. Marinate long for extra yum, and let it sit before you cut so it's super moist. Looks good, tastes fresh—slice and share at your next get together.

Rana
Updated on Fri, 30 May 2025 20:49:22 GMT
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Effortless Balsamic Caprese Steak | flavorsenthusiasts.com

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.
A plate holding Balsamic Caprese Grilled Flank Steak. Pin it
A plate holding Balsamic Caprese Grilled Flank Steak. | flavorsenthusiasts.com

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.

Plate featuring Balsamic Caprese Grilled Flank Steak. Pin it
Plate featuring Balsamic Caprese Grilled Flank Steak. | flavorsenthusiasts.com

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.

Effortless Balsamic Caprese Steak

Charred steak with basil, sliced tomatoes, mozzarella, and a little balsamic for a blast of fresh flavor.

Prep Time
10 Minutes
Cook Time
14 Minutes
Total Time
24 Minutes
By: Rana

Category: Main Courses

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings

Dietary: Low-Carb, Gluten-Free

Ingredients

→ For the Steak

01 Black pepper as needed
02 Salt, use what you like
03 1 teaspoon Dijon mustard
04 2 cloves garlic, finely chopped
05 2 tablespoons olive oil
06 450 g flank steak

→ For the Caprese Topping

07 15 g fresh basil, roughly chopped
08 150 g fresh mozzarella balls (bocconcini), split in half
09 150 g cherry tomatoes, sliced in half

→ For Serving

10 1 tablespoon of balsamic glaze

Instructions

Step 01

Spread out the steak slices on a tray, spoon the Caprese mix over everything, then finish with a few lines of balsamic glaze. Dig in while it's still fresh.

Step 02

Stir the cherry tomatoes and mozzarella with the basil in a bowl. Give it a gentle toss so everything gets a bit mixed up.

Step 03

Let the steak chill on a board, pop some foil over it, and after a few minutes, cut it thin across the meat’s lines.

Step 04

Throw the steak on the hot grill, cook for about 5-7 minutes per side, or until your thermometer says it’s up to 57°C for medium-rare. Don’t forget to blot off extra marinade before grilling.

Step 05

Turn your grill up to medium-high and let it get nice and hot first.

Step 06

Slide the steak into a zip bag, pour the marinade inside, seal it, and leave it in the fridge anywhere from an hour up to four to soak up the taste.

Step 07

Whisk together olive oil, chopped garlic, Dijon, salt, and pepper in a little bowl until it looks smooth.

Notes

  1. Letting your steak sit longer in the marinade really helps crank up the flavor.
  2. Charcoal grilling gives you a smokier vibe.
  3. Switch the mozzarella for a dairy-free version if you can't do dairy.

Tools You'll Need

  • Outdoor grill or grill pan
  • Mixing bowls
  • Tongs
  • Meat thermometer
  • Cutting board
  • Sharp slicing knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy (that’s the mozzarella)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 350
  • Total Fat: 23 g
  • Total Carbohydrate: 6 g
  • Protein: 28 g