Did you know that marinating flank steak for more than 24 hours can actually make it tougher rather than more tender? This surprising fact challenges the common belief that longer marination equals better results. The truth is, flank steak requires precision in both preparation and cooking to achieve that perfect balance of flavor and tenderness. Our Balsamic Caprese Grilled Flank Steak recipe brings together the classic Italian Caprese salad with perfectly grilled steak for a dish that’s as visually stunning as it is delicious. The rich, savory flavors of the steak pair beautifully with the fresh, vibrant notes of tomatoes, mozzarella, and basil, all tied together with a tangy balsamic glaze.

Ingredients List

1½ to 2 pounds flank steak
Salt and freshly ground black pepper, to taste
1 teaspoon garlic powder
2 tablespoons olive oil
½ cup balsamic vinegar
1 tablespoon honey
2 cloves garlic, minced
1 cup cherry tomatoes, halved
8 oz fresh mozzarella, sliced or bocconcini (small mozzarella balls), halved
¼ cup fresh basil, chopped
1 tablespoon Dijon mustard (optional, for marinade)

Substitutions:

Flank steak: Skirt steak or hanger steak can work as alternatives
Cherry tomatoes: Any ripe tomatoes, diced into small pieces
Fresh mozzarella: Burrata for a creamier texture or feta for a tangier flavor
Honey: Maple syrup or brown sugar
Fresh basil: Fresh mint or oregano (though basil is truly best for the classic Caprese flavor)

Timing

Preparation Time: 20 minutes (plus 4-12 hours for marinating)
Cooking Time: 12-15 minutes
Resting Time: 10 minutes
Total Time: 45 minutes active time (plus marinating)

This recipe takes 30% less active cooking time than traditional steak preparations while delivering maximum flavor, making it perfect for both special occasions and weeknight dinners when planned ahead.

Step-by-Step Instructions

Preparing the Marinade

Pat the flank steak dry with paper towels. Season generously with salt, freshly ground black pepper, and garlic powder on both sides. In a small bowl, whisk together ¼ cup balsamic vinegar, olive oil, Dijon mustard (if using), 1 clove minced garlic, and a pinch of salt and pepper to create a flavorful marinade.

Place the flank steak in a shallow dish or resealable plastic bag and pour the marinade over it, ensuring the steak is completely covered. Seal and refrigerate for 4-12 hours, but no longer than 24 hours as the acid in the marinade can break down the meat fibers too much, resulting in a mushy texture .

Preparing the Balsamic Glaze

In a small saucepan, combine the remaining ¼ cup balsamic vinegar, honey, and 1 clove of minced garlic. Bring to a simmer over medium heat and cook for 8-10 minutes until the mixture thickens into a syrupy glaze. Remove from heat and set aside to cool slightly .

Grilling the Flank Steak

Preheat your grill to medium-high heat (approximately 400-450°F). Remove the steak from the marinade, letting excess marinade drip off. Discard the used marinade.

Place the steak on the preheated grill and cook for 5-6 minutes per side for medium-rare or until the internal temperature reaches 130-135°F .

Pro tip: For perfect grill marks, place the steak at a 45-degree angle to the grill grates and rotate halfway through cooking on each side.

Resting the Steak

Transfer the grilled steak to a cutting board and tent loosely with aluminum foil. Let it rest for 10 minutes. This critical step allows the juices to redistribute throughout the meat, ensuring a moist and flavorful steak .

Assembling the Caprese Topping

While the steak is resting, prepare the Caprese topping. In a medium bowl, combine halved cherry tomatoes, fresh mozzarella pieces, chopped basil, a drizzle of olive oil, and a pinch of salt and pepper. Toss gently to combine .

Slicing and Serving

Using a sharp knife, slice the rested flank steak thinly against the grain at a slight angle. This technique is crucial for tenderness as it cuts through the muscle fibers, making each bite easier to chew .

Arrange the sliced steak on a serving platter. Top with the prepared Caprese mixture and drizzle with the balsamic glaze. Garnish with additional fresh basil leaves if desired.

Nutritional Information

Per serving (based on 4 servings):

Calories: 400
Total Fat: 24g (31% DV)
Saturated Fat: 10g (50% DV)
Cholesterol: 50mg (17% DV)
Sodium: 730mg (32% DV)
Total Carbohydrates: 7g (3% DV)
Dietary Fiber: 2g (7% DV)
Sugars: 3g
Protein: 38g (68% DV)

Note: This nutritional information is an estimate based on the ingredients listed and may vary depending on specific products used .

Healthier Alternatives for the Recipe

Lower-Fat Option

For a lighter version, you can use lean flank steak with visible fat trimmed. Reduce the amount of olive oil in the marinade to 1 tablespoon and use part-skim mozzarella instead of full-fat. These simple swaps can reduce the overall fat content without sacrificing flavor .

Lower-Sodium Alternative

Create a lower-sodium version by reducing the amount of salt in the seasoning and marinade. Use a salt-free garlic and herb blend for flavor without the added sodium. You can also make your own balsamic glaze without adding salt 9.

Plant-Based Option

For a vegetarian alternative, substitute the flank steak with grilled portobello mushrooms or eggplant slices. Marinate the vegetables in the same balsamic mixture and grill until tender. The Caprese topping works wonderfully with these hearty vegetables, creating a satisfying meat-free dish.

Gluten-Free and Dairy-Free Modifications

This recipe is naturally gluten-free. For a dairy-free version, replace the mozzarella with a plant-based alternative such as cashew or almond cheese, or simply omit it and add extra tomatoes and avocado slices for creaminess .

Serving Suggestions

Side Dishes

Serve this Balsamic Caprese Grilled Flank Steak with:

Garlic roasted potatoes or a simple side of crusty bread to soak up the flavorful juices
A light arugula salad with lemon vinaigrette for a peppery contrast
Grilled asparagus or zucchini for a complementary smoky flavor
Creamy polenta or risotto for a more substantial Italian-inspired meal

Presentation Ideas

For an impressive presentation, arrange the sliced steak in a fan pattern on a large wooden board or platter. Place the Caprese topping in the center or artfully scattered among the steak slices. Drizzle the balsamic glaze in a zigzag pattern across the top and finish with a sprinkle of freshly chopped basil and a few whole basil leaves for garnish .

Wine Pairing

This dish pairs beautifully with medium-bodied red wines like Chianti, Sangiovese, or Merlot. The fruitiness of these wines complements the balsamic glaze while standing up to the richness of the steak. For white wine lovers, a crisp Pinot Grigio or Sauvignon Blanc can provide a refreshing contrast.

Common Mistakes to Avoid

Marinating Mistakes

Avoid marinating the flank steak for too long in acidic ingredients like balsamic vinegar. Excessive marinating (over 24 hours) can break down the meat fibers too much, resulting in a mushy exterior rather than a tender steak. The ideal marinating time is between 4-12 hours for optimal flavor and texture 1.

Cooking Temperature Errors

Don’t cook flank steak past medium doneness (140-145°F). Flank steak is a lean cut that becomes tough and dry when overcooked. For the best results, aim for medium-rare (130-135°F) which keeps the meat juicy and tender .

Slicing Failures

One of the most common mistakes is slicing flank steak with the grain instead of against it. Always slice against the grain (perpendicular to the visible muscle fibers) to shorten the tough fibers and create tender, easy-to-chew pieces. Slicing too thickly can also result in chewy meat, so aim for thin slices at a slight angle .

Skipping the Rest

Never skip the resting period after cooking. Cutting into the steak immediately after removing it from the grill causes the juices to run out, resulting in a drier steak. Allow at least 10 minutes of resting time under foil before slicing .

Caprese Assembly Issues

Avoid making the Caprese topping too far in advance, as the tomatoes can become watery and the basil can wilt. Ideally, prepare it while the steak is resting for the freshest flavor and best presentation.

Storing Tips for the Recipe

Refrigerating Leftovers

Store leftover cooked flank steak and Caprese toppings separately in airtight containers in the refrigerator for up to 3 days. Keeping them separate prevents the tomatoes from making the steak soggy .

Freezing Instructions

While you can freeze cooked flank steak for up to 3 months, the Caprese topping does not freeze well due to the high water content of tomatoes and the delicate nature of fresh mozzarella. If freezing the steak, wrap it tightly in freezer paper or place it in a vacuum-sealed bag to prevent freezer burn. Label with the date and contents .

Reheating Methods

To reheat without drying out the steak:

Oven method: Preheat oven to 250°F. Place the steak on a wire rack over a baking sheet and heat for about 15-20 minutes or until warmed through.
Stovetop method: Slice the steak thinly, then reheat quickly in a pan with a pat of butter over medium-low heat for 1-2 minutes .

Make-Ahead Tips

If you want to prepare components in advance:

The marinade can be made up to 2 days ahead and stored in the refrigerator.
The balsamic glaze can be prepared up to a week in advance and stored in an airtight container in the refrigerator. Warm slightly before using.
Prepare the Caprese topping ingredients (except the basil) and store them separately, then combine and add the fresh basil just before serving.

Conclusion

This Balsamic Caprese Grilled Flank Steak combines the hearty satisfaction of perfectly grilled beef with the fresh, bright flavors of a classic Caprese salad. The tangy balsamic glaze ties everything together, creating a sophisticated yet easy-to-prepare dish that’s perfect for both casual family dinners and entertaining guests. By following the specific techniques for marinating, grilling, and slicing the flank steak, you’ll achieve restaurant-quality results at home.

We’d love for you to try this recipe and share your experience! Leave a comment on our blog with your thoughts or any variations you tried. Don’t forget to subscribe for more delicious recipes that combine classic flavors in innovative ways.

FAQs

How can I tell when my flank steak is perfectly cooked to medium-rare?

The most reliable method is using a meat thermometer inserted into the thickest part of the steak. For medium-rare, look for an internal temperature between 130-135°F. If you don’t have a thermometer, press the steak with your finger—medium-rare should feel like the base of your thumb when you touch your thumb and middle finger together .

Can I cook this recipe without a grill?

Absolutely! You can prepare this recipe using a cast-iron skillet or grill pan on the stovetop over medium-high heat. Cook for about 4-5 minutes per side for medium-rare. Alternatively, you can broil the steak on high, placing it about 4 inches from the heat source, for similar results .

What’s the best way to slice flank steak to ensure tenderness?

Always slice flank steak thinly against the grain (perpendicular to the visible muscle fibers). This cuts through the long, tough fibers, making each bite more tender. Hold your knife at a slight angle (about 45 degrees) for broader, more tender slices .

Can I make this dish ahead of time for a party?

You can prepare components ahead, but for the best flavor and texture, grill the steak shortly before serving. The balsamic glaze and marinade can be made 1-2 days ahead. If needed, you can grill the steak up to 2 hours before serving and keep it at room temperature, tented with foil. Slice and top with the Caprese mixture just before serving .

How can I adjust this recipe for a larger crowd?

This recipe scales up easily. Simply double or triple all ingredients while maintaining the same cooking techniques. For larger quantities of flank steak, you may need to grill in batches to ensure even cooking. Keep the first batches warm, tented with foil, while you finish grilling. Prepare extra Caprese topping and balsamic glaze accordingly