Description
Learn how to make delicious Grilled Flank Steak Caprese with Balsamic Dressing. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 1.5 pounds flank steak, trimmed of excess fat
- 2 cups cherry tomatoes, halved (or 3 medium ripe tomatoes, sliced)
- 8 ounces fresh mozzarella, sliced or torn into bite-sized pieces
- 1/4 cup fresh basil leaves, torn
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
- Optional: 1 teaspoon honey or maple syrup (to balance the acidity of the dressing)
- Optional substitution: If fresh mozzarella isn’t available, use burrata for extra creaminess or a firm fresh cheese like queso fresco as a budget-friendly alternative.
- For a pantry-friendly swap, cherry tomatoes can be replaced with sun-dried tomatoes (rehydrated) for a deeper flavor.
Instructions
- Start by prepping your flank steak. Pat it dry with paper towels, then season generously on both sides with salt and freshly ground black pepper. This simple seasoning lets the meat’s natural flavor shine through and sets the stage for that smoky char we want from the grill.
- Preheat your grill to medium-high heat. If you don’t have an outdoor grill, a grill pan works just as well. I’ve grilled flank steak on both with great results—just be sure your pan is hot enough to get those beautiful grill marks and caramelization.
- Place the steak on the grill and cook for about 4-5 minutes per side for medium rare. Since flank steak is lean and cooks quickly, keep a close eye on it. You want that pink center to stay juicy but not underdone. If you prefer medium, add another minute per side, but avoid overcooking or it will get tough.
- While the steak rests on a cutting board (very important to let the juices redistribute), prepare the balsamic dressing. Whisk together 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, minced garlic, and honey or maple syrup if using. Season with salt and pepper to taste. This dressing is a little tangy, a little sweet, and perfectly balanced—just like I learned to balance flavors back when I was fixing my first chili at twelve years old.
- In a serving bowl, combine the halved cherry tomatoes, fresh mozzarella, and torn basil leaves. Drizzle with 1 tablespoon olive oil and a pinch of salt, then toss gently to combine. The fresh basil here is key—it adds a bright, herbal note that lifts the whole dish.
- Slice the rested flank steak thinly against the grain. This step is crucial for tenderness—I learned this the hard way after one chewy dinner that taught me to always slice flank steak correctly!
- Arrange the sliced steak on a platter or individual plates. Top with the Caprese mixture, then drizzle the balsamic dressing generously over everything. Serve immediately for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Grilled Flank Steak Caprese with Balsamic Dressing, recipe, cooking, food
