Grilled Flank Steak Caprese with Balsamic Dressing

Few dishes strike the perfect balance between bold, smoky flavors and fresh, vibrant ingredients quite like a Grilled Flank Steak Caprese with Balsamic Dressing. This recipe is where backyard grilling culture meets classic Italian inspiration, resulting in a dish that feels both rustic and refined.

Flank steak is prized for its deep beefy flavor and quick cooking time. When grilled properly, it becomes tender, juicy, and irresistibly smoky. Pair that with the iconic Caprese trio—ripe tomatoes, fresh mozzarella, and basil—and suddenly you have a plate that looks like it came straight out of a restaurant kitchen.

The final touch is a rich, glossy balsamic dressing, lightly sweet and tangy, tying every component together. Each bite delivers contrast: warm steak against cool mozzarella, juicy tomatoes against charred beef, and bright herbs cutting through savory richness.

This dish is perfect for:

• Summer grilling nights
• Dinner parties and entertaining
• Date-night meals at home
• High-protein, low-carb lifestyles
• Impressive yet simple weeknight dinners

Despite its elegant appearance, this recipe is approachable and beginner-friendly, making it ideal for cooks of all skill levels.

---

Why This Recipe Works So Beautifully

This recipe succeeds because it respects each ingredient. The steak is seasoned simply to let its natural flavor shine. The Caprese elements remain fresh and unheated, preserving their delicate textures. And the balsamic dressing brings everything together without overpowering the dish.

What makes this recipe exceptional:

• Quick-grilling cut with intense flavor
• Fresh, no-cook Caprese topping
• Balanced sweet-tangy balsamic dressing
• Visually stunning presentation
• Minimal ingredients, maximum impact

---

Ingredients

Grilled Flank Steak

• 1½ lbs flank steak
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder

Caprese Topping

• 1½ cups cherry tomatoes, halved
• 8 oz fresh mozzarella, sliced or torn
• Fresh basil leaves, torn

Balsamic Dressing

• ½ cup balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon olive oil
• ½ teaspoon black pepper

---

Instructions

1. Remove flank steak from refrigerator 30 minutes before grilling.
2. Pat steak dry and brush with olive oil.
3. Season both sides with salt, pepper, and garlic powder.
4. Preheat grill to high heat (450–500°F).
5. Grill steak for 4–6 minutes per side for medium-rare.
6. Remove steak and let rest for 10 minutes.
7. In a small saucepan, simmer balsamic vinegar and honey until reduced by half.
8. Remove from heat and whisk in olive oil and pepper.
9. Slice steak thinly against the grain.
10. Arrange steak on serving platter.
11. Top with tomatoes, mozzarella, and basil.
12. Drizzle balsamic dressing over the top and serve immediately.

---

Steak Mastery: Slicing Makes All the Difference

Flank steak must always be sliced against the grain. This shortens muscle fibers and ensures tenderness. Cutting with the grain will result in a chewy texture, no matter how perfectly the steak is cooked.

---

Flavor Variations & Add-Ons

• Spicy Kick: Add chili flakes to the balsamic dressing
• Creamy Twist: Finish with burrata instead of mozzarella
• Herb Boost: Add oregano or thyme
• Extra Umami: Finish with shaved parmesan

---

Storage & Leftovers

• Store steak and toppings separately
• Refrigerate up to 3 days
• Serve leftovers cold as a steak salad

---