Dinner

Grilled Flank Steak with Balsamic Caprese Twist Recipe

Bymia larkspur November 20, 2025November 20, 2025

Introduction

Grilled Flank Steak with Balsamic Caprese Twist is a vibrant and flavorful dish that combines tender, marinated steak with fresh mozzarella and blistered tomatoes. This easy-to-make recipe delivers a perfect balance of savory and tangy, ideal for a summer cookout or a special dinner.

The image shows a wooden board with a sliced grilled steak as the base layer, its dark brown, charred grill marks visible on each slice, and a pinkish center indicating medium doneness. On top of the steak is a generous layer of bright red roasted cherry tomatoes, some whole and some slightly burst, mixed with small white mozzarella balls. Fresh green basil leaves are scattered over the tomatoes and cheese, adding a fresh contrast. The dish is finished with dark, glossy balsamic glaze drizzled over everything, creating a rich shine and pooling slightly on the board. The background is changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1 large clove garlic, minced or grated
1/4 teaspoon salt
1/4 teaspoon pepper
2 pounds flank steak
2 cups cherry or grape tomatoes
1 cup buffalo or fresh mozzarella, diced
2 tablespoons basil, thinly sliced

Instructions

Step 1: In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper.
Step 2: Place the flank steak in a shallow dish or resealable bag and pour in half the marinade. Refrigerate and marinate overnight or for at least 12 hours.
Step 3: Preheat grill to medium-high heat. Remove the steak from marinade and shake off any excess.
Step 4: Grill the steak for 3 to 5 minutes per side, or until it reaches your desired level of doneness. Let the steak rest for 5 minutes before slicing.
Step 5: Meanwhile, grill the cherry tomatoes until lightly charred, about 3 to 5 minutes. You can also blister them in a hot skillet if preferred.
Step 6: Slice the steak thinly against the grain. Arrange the slices on a platter, then top with the blistered tomatoes, diced mozzarella, and sliced basil.
Step 7: Drizzle with the remaining marinade and serve immediately.

Tips & Variations

For extra flavor, add a pinch of crushed red pepper to the marinade for a subtle heat.
If you don’t have a grill, the steak can be cooked under a broiler or in a hot cast-iron skillet.
Fresh herbs like oregano or thyme can be added with the basil for a more complex herbaceous note.
Serve with crusty bread or over a bed of arugula for a complete meal.

Storage

Store any leftover steak and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in a skillet or enjoy it cold as a salad topping. The fresh toppings are best added just before serving to maintain their texture and flavor.

How to Serve

A wooden cutting board holds a layer of grilled, sliced steak with charred grill marks, showing a pinkish interior and dark brown edges. On top, there is a mix of bright red roasted cherry tomatoes and white mozzarella balls, drizzled with a dark balsamic glaze. Fresh green basil pieces are scattered over the tomatoes and cheese, adding a fresh touch. Some balsamic glaze dots are also around the steak on the wooden surface. The background has some green basil leaves visible at the top right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, skirt or sirloin steak can be used as an alternative, though flank steak’s lean texture and flavor pair especially well with this marinade.

How can I tell when the steak is done?

Use a meat thermometer for best results: 130°F (54°C) for medium-rare, 140°F (60°C) for medium. Cooking times vary depending on your grill and steak thickness.