Grilled Flank Steak with Balsamic Caprese Twist 🥩🍅🌿
Juicy, perfectly grilled flank steak topped with a fresh caprese-style salad and a tangy balsamic dressing. Light, vibrant, and packed with flavor!
Ingredients
For the Balsamic Marinade / Dressing
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
1 tbsp Dijon mustard
1 tbsp honey (optional, but balances acidity beautifully)
2 cloves garlic, minced
Salt & black pepper, to taste
For the Steak
1–1.5 lb (450–700g) flank steak
Salt and black pepper
For the Caprese Topping
1 cup cherry tomatoes, halved
1 cup fresh mozzarella balls (bocconcini), halved
Fresh basil leaves, torn
Drizzle of olive oil
Pinch of salt & pepper
Instructions
- Make the Balsamic Marinade
- In a bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper.
- Reserve 2–3 tablespoons for later as your dressing.
- Pour the rest into a large zip bag or bowl with the steak.
- Marinate the Steak
Marinate the flank steak for at least 30 minutes, or up to 4 hours in the fridge.
Remove from the fridge 15 minutes before grilling.
- Grill the Steak
- Preheat grill to medium-high.
- Remove steak from marinade and pat lightly to remove excess liquid.
- Grill 4–6 minutes per side for medium-rare (adjust based on thickness).
- Transfer to a cutting board and let rest 10 minutes.
- Slice thinly against the grain (this is key for tenderness!).
- Make the Caprese Topping
In a bowl, combine the cherry tomatoes, mozzarella balls, and basil.
Drizzle with a little olive oil, season with salt and pepper, and toss gently.
- Serve
Lay the sliced steak on a platter.
Spoon the fresh caprese salad over the top.
Drizzle with the reserved balsamic dressing.
Garnish with extra basil.