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Balsamic Grilled Flank Steak Caprese

Balsamic grilled flank steak caprese with a quick balsamic reduction marinade and medium-rare slices topped like a classic Caprese. Juicy, thinly sliced steak is finished with fresh mozzarella, tomatoes, basil, and a glossy balsamic glaze drizzle.
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Prep Time 15 minutes
Cook Time 12 minutes
marinating 1 hour 13 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

flank steak
  • 1.5 lb flank steak
balsamic marinade
  • 0.25 cup balsamic vinegar
  • 3 tbsp olive oil
  • 3 garlic minced
  • 1 tsp dried oregano
  • 0.25 salt to taste
  • 0.25 pepper to taste
caprese topping
  • 8 oz fresh mozzarella sliced
  • 2 tomatoes large, sliced
  • 0.25 cup fresh basil leaves
  • 2 tbsp balsamic glaze
  • 0.5 tbsp extra virgin olive oil for drizzling

Equipment

  • 1 grill

Method
 

Marinate the steak
  1. Whisk together balsamic vinegar, olive oil, garlic, dried oregano, salt, and pepper until evenly combined. Mix in a way that fully disperses the garlic and oregano so every bite is seasoned.
  2. Marinate the flank steak for at least 1 hour. Keep it covered and refrigerated while it marinates.
Grill and rest
  1. Preheat the grill to high heat, then pat the steak dry with paper towels. Drying helps the surface brown quickly on the grill.
  2. Grill the steak for 5-6 minutes per side for medium-rare, or until desired doneness is reached. Use the visual cue of browned edges and a pink center for medium-rare.
  3. Remove the steak from the grill and let it rest for 10 minutes, then slice thinly against the grain. Resting keeps the juices from running out when you cut.
Top and serve
  1. Arrange the sliced steak on a platter and top with fresh mozzarella slices, tomato slices, and fresh basil leaves. Let the toppings cover the surface so they melt and freshen evenly.
  2. Drizzle with balsamic glaze and extra virgin olive oil before serving. Finish with the glaze last so it looks glossy and clings to the steak and tomatoes.

Notes

Pro tip: slice against the grain only after resting so the steak stays tender. Refrigerate leftovers in a sealed container for up to 3 days; for best texture, reheat gently or serve cold. Freezing is not recommended because the tomatoes and mozzarella soften after thawing. If you want it lighter, use low-sodium salt (and taste the final glaze) to reduce overall sodium without changing the method.