Name: Grilled Flank Steak Caprese with Balsamic Dressing
Prep time: 15 min
Cook time: 10 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: For the steak:; 1 ½ – 2 lbs flank steak; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 tablespoon balsamic vinegar; 1 teaspoon dried Italian herbs; Salt and black pepper, to taste; For the Caprese topping:; 2–3 ripe tomatoes, sliced or chopped; 8 oz fresh mozzarella, sliced or torn; Fresh basil leaves; Salt and black pepper, to taste; For the balsamic dressing:; ¼ cup balsamic vinegar; 1 tablespoon honey or brown sugar; 2 tablespoons olive oil; Pinch of salt and pepper

Grilled Flank Steak Caprese with Balsamic Dressing

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This Grilled Flank Steak Caprese is my fresh and flavorful take on a classic Italian-inspired dish—juicy grilled steak served with ripe tomatoes, creamy mozzarella, fragrant basil, and a tangy-sweet balsamic drizzle. It’s simple, elegant, and bursting with flavor. I love how it combines the richness of grilled meat with the light, summery freshness of a Caprese salad.

Grilled Flank Steak Caprese with Balsamic Dressing

Why I Love This Recipe

I love this recipe because it strikes the perfect balance between bold and fresh. The flank steak is marinated to perfection and grilled until tender and charred, while the Caprese topping adds brightness, creaminess, and color. And that balsamic dressing? It pulls everything together with a punch of tangy sweetness. It’s the kind of dish I make when I want something that feels a little fancy—but is actually easy and quick.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the steak:
1 ½ – 2 lbs flank steak
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon dried Italian herbs
Salt and black pepper, to taste

For the Caprese topping:
2–3 ripe tomatoes, sliced or chopped
8 oz fresh mozzarella, sliced or torn
Fresh basil leaves
Salt and black pepper, to taste

For the balsamic dressing:
¼ cup balsamic vinegar
1 tablespoon honey or brown sugar
2 tablespoons olive oil
Pinch of salt and pepper

Directions

Marinate the steak

I combine olive oil, garlic, balsamic vinegar, herbs, salt, and pepper in a shallow dish or zip-top bag. I add the flank steak, turning to coat, and marinate for at least 30 minutes (or up to 4 hours in the fridge).

Grill the steak

I preheat the grill or grill pan to medium-high heat. I grill the steak for 4–5 minutes per side for medium-rare, or longer depending on my preferred doneness.
After grilling, I transfer the steak to a cutting board, cover loosely with foil, and let it rest for 5–10 minutes.

Make the balsamic dressing

While the steak rests, I whisk together balsamic vinegar, honey, olive oil, salt, and pepper in a small bowl until smooth.

Assemble the Caprese topping

I slice the tomatoes and mozzarella, then season lightly with salt and pepper. I tear fresh basil leaves and toss everything together gently.

Slice and serve

I slice the steak thinly against the grain and arrange it on a platter. I spoon the tomato, mozzarella, and basil mixture over the steak, then drizzle generously with the balsamic dressing. I serve it warm or at room temperature.

Grilled Flank Steak Caprese with Balsamic Dressing

Servings and timing

Serves: 4
Prep time: 15 minutes
Marinate time: 30 minutes (or more)
Cook time: 10 minutes
Total time: about 1 hour (including rest time)

Variations

Sometimes I add sliced avocado or grilled corn to the topping for a summery twist. I’ve also used arugula under the steak for a salad-like version. If I’m out of flank steak, I use skirt steak or flat iron—they’re just as delicious with the marinade and toppings. For a low-carb meal, I skip any sides and just load up on the steak and Caprese goodness.

Storage/Reheating

I store leftovers in separate containers—the steak, Caprese topping, and dressing all go into the fridge for up to 3 days. To reheat the steak, I do it gently in a skillet over low heat or enjoy it cold, sliced thin in a salad or wrap. The tomato and mozzarella mixture is best enjoyed fresh, but I’ll sometimes add leftovers to a sandwich the next day.

FAQs

Can I cook the steak on a stovetop instead of a grill?

Yes, I often use a grill pan or cast iron skillet when it’s too cold to grill outside. It still gets a nice sear.

What’s the best way to slice flank steak?

I always slice it thinly against the grain. That’s the key to keeping it tender and easy to chew.

Can I make this ahead of time?

I marinate the steak ahead and prep the dressing in advance, but I wait to slice the tomatoes and assemble the Caprese topping just before serving to keep it fresh.

Is there a substitute for balsamic vinegar?

If I’m out of balsamic, I’ve used red wine vinegar with a touch of honey or maple syrup for a similar sweet-tangy effect.

What can I serve with this dish?

I like pairing it with crusty bread, roasted potatoes, or a simple green salad. It’s also great over pasta or rice if I want something more filling.

Conclusion

This Grilled Flank Steak Caprese with Balsamic Dressing is one of my favorite warm-weather meals. It’s bold, juicy, fresh, and just fancy enough to serve to guests without being fussy. From backyard dinners to weekend grilling, it’s a dish I return to again and again.

Olivia

Grilled Flank Steak Caprese with Balsamic Dressing

Why I Love This Recipe

Ingredients