Grilled Flank Steak Caprese with Balsamic Dressing Recipe, Easy Italian Dinner in 30 Minutes
Prep: 15 min | Cook: 15 min | Total: 30 min | Serves: 4 | Difficulty: Easy
Why you will love this: It looks and tastes like a restaurant meal but comes together with minimal effort, and the combo of warm steak with cool, creamy mozzarella is just perfect.
You asked for a recipe that feels fancy but is actually easy, and this grilled flank steak caprese with balsamic dressing recipe is exactly that. It’s my go to when I want something impressive for dinner but don’t want to spend all night in the kitchen.
I started making this when I got tired of the same old salads and wanted something with more heft. It’s basically a deconstructed, beefed up version of the classic, and it always gets rave reviews. It’s way simpler than something like Moroccan chicken tagine but feels just as special.
Key Facts About Grilled Flank Steak Caprese
- This entire meal cooks in just 30 minutes from start to finish.
- You only need about 15 minutes of hands on prep work.
- It serves 4 people generously.
- Flank steak should rest for 10 minutes before slicing for maximum juiciness.
- The balsamic dressing reduces in just 3 to 5 minutes on the stove.
What You Need for Grilled Flank Steak Caprese with Balsamic Dressing
- For the Steak: 1.5 lb flank steak, 2 tbsp olive oil, 1 tsp kosher salt, 1 tsp black pepper, 2 cloves garlic (minced), 1 tsp dried oregano
- For the Salad: 8 oz fresh mozzarella (ciliegine or sliced), 2 large heirloom or beefsteak tomatoes, 1 large bunch fresh basil
- For the Dressing: 1/2 cup balsamic vinegar, 2 tbsp honey, 1 clove garlic (smashed), Optional: a pinch of red pepper flakes
I swear by using a good quality balsamic vinegar for the dressing, like this one from Amazon, because it makes the glaze so much richer.
How to Make Grilled Flank Steak Caprese with Balsamic Dressing
Start by patting your steak dry and letting it come to room temp for about 20 minutes. This helps it cook evenly. While that sits, whisk together the olive oil, minced garlic, oregano, salt, and pepper for the marinade.
Rub that mixture all over the steak. You don’t need to marinate it for hours, just let it hang out while you prep everything else. Slice your tomatoes and mozzarella, and pick your basil leaves.
Step 1: Make the Balsamic Dressing
In a small saucepan, combine the balsamic vinegar, honey, and smashed garlic clove. Bring to a simmer over medium heat. Let it bubble gently for 3 to 5 minutes until it thickens enough to coat the back of a spoon. Remove the garlic and set aside to cool. It will thicken more as it sits.
Step 2: Grill the Steak
Heat your grill or a grill pan over high heat. Grill the flank steak for 5 to 7 minutes per side for medium rare, or until it reaches your desired doneness. Transfer it to a cutting board and let it rest for a full 10 minutes. Do not skip the rest. This is non negotiable for juicy steak.
Step 3: Slice and Assemble
After resting, slice the steak thinly against the grain. This is key for tenderness. Arrange the tomato and mozzarella slices on a platter. Tuck the sliced steak in between. Scatter the fresh basil leaves over everything. Drizzle generously with the balsamic dressing right before serving.
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Tips for Perfect Grilled Flank Steak Caprese
Slice Against the Grain
This is the most important tip for flank steak. Look for the long lines running down the steak (the grain), and cut perpendicular to them. It makes the meat incredibly tender instead of chewy.
Let the Dressing Cool
Let your balsamic glaze cool down a bit before drizzling. If it’s too hot, it can start to melt the fresh mozzarella. You want it to be warm, not molten. It’s a similar principle to letting fluffy Japanese souffle pancakes rest a minute before digging in.
Use the Best Tomatoes You Can Find
Since tomatoes are a star here, get the ripest, most fragrant ones you can. In the summer, that means farmers market or garden tomatoes. In winter, I often use cherry tomatoes sliced in half. They’re usually sweeter.
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Frequently Asked Questions
Can I make this ahead of time?
You can prep the components ahead. Make the balsamic dressing and slice the tomatoes and cheese. Keep them separate. Grill the steak just before serving for the best texture.
What do I serve with this?
It’s a complete meal on a platter. Sometimes I’ll add a simple arugula salad underneath or serve it with some crusty bread to soak up the dressing and juices.
How do I store leftovers?
Store the steak, salad components, and dressing separately in the fridge for up to 2 days. The steak is great cold on sandwiches. The balsamic dressing will thicken when chilled, just let it come to room temp or warm it gently.
I hope this becomes a new favorite for you. It’s seriously so good and so easy. Let me know if you try it.
Grilled Flank Steak Caprese with Balsamic Dressing
Ingredients
Method
- Pat the flank steak dry with paper towels. In a small bowl, whisk together 2 tablespoons olive oil, minced garlic, oregano, salt, and pepper. Rub the mixture all over the steak. Let it marinate at room temperature for 15 minutes while you prepare the grill and other components.
- In a small saucepan, combine balsamic vinegar, honey, and minced garlic. Bring to a simmer over medium heat, then reduce heat to low and cook for 5-7 minutes, until slightly thickened and reduced by about one-third. Remove from heat and whisk in Dijon mustard and 1/4 cup olive oil until emulsified. Set aside to cool.
- Preheat your grill to high heat (about 450-500°F). Brush the grill grates clean and oil them lightly. Place the flank steak on the hottest part of the grill. Grill for 5-7 minutes per side for medium-rare (130-135°F internal temperature), or until desired doneness. Transfer to a cutting board, tent loosely with foil, and let rest for 10 minutes.
- While the steak rests, in a medium bowl, gently combine the halved cherry tomatoes, mozzarella balls, torn basil leaves, and 2 tablespoons of olive oil. Season with a pinch of flaky sea salt and a twist of black pepper.
- Slice the rested flank steak thinly against the grain (at a sharp diagonal) into 1/4-inch thick slices. Arrange the slices on a white oval platter. Spoon the Caprese salad over and around the steak. Drizzle generously with the balsamic dressing. Garnish with additional whole basil leaves. Serve immediately.
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If you made this Grilled Flank Steak Caprese with Balsamic Dressing, please leave a comment below and let me know how it turned out.
