Grilled Flank Steak Caprese with Balsamic Dressing

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When summer hits and tomatoes are at their peak, there’s nothing I crave more than a juicy Caprese salad—but this time, I’ve taken it to the next level. Grilled flank steak meets the fresh, vibrant flavors of cherry tomatoes, creamy mozzarella, and fragrant basil, all drizzled with a rich balsamic glaze. It’s the kind of dish that feels special but is surprisingly easy to pull together, making it a favorite for both weeknights and weekend entertaining.

I love how this recipe combines the best of both worlds—it’s hearty enough to satisfy steak lovers, yet still light and fresh, thanks to the Caprese elements. The steak is seasoned and grilled to perfection, sliced thin, and topped generously with roasted tomatoes and mozzarella pearls that melt just slightly from the heat. A final drizzle of tangy balsamic dressing ties it all together beautifully.

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Why You’ll Love This Grilled Flank Steak Caprese with Balsamic Dressing

This dish is as flavorful as it is beautiful. You get the satisfying, savory richness of grilled beef balanced by the creamy mozzarella and sweet-tart cherry tomatoes. It’s quick to cook, easy to prep, and looks like something from a restaurant. Whether you’re cooking for yourself, impressing guests, or just trying to upgrade your dinner routine, this steak Caprese does not disappoint.

• It’s naturally gluten-free and keto-friendly.
• A great way to use up summer tomatoes and fresh basil.
• Minimal cleanup with maximum flavor.
• Perfect for grilling season or cast-iron skillet cooking.

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What Cut of Steak Works Best for Caprese?

For this dish, flank steak is my go-to choice because it’s lean, cooks quickly, and slices beautifully against the grain. It absorbs marinades well and develops a flavorful char on the grill or in a hot skillet. However, if you can’t find flank steak, skirt steak or flat iron steak are excellent alternatives with similar textures and cooking times. Just remember to rest the meat before slicing to keep it juicy and tender.

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Options for Substitutions

One of the best things about this recipe is how flexible it is. You can easily swap out ingredients based on what you have on hand or your personal preferences:

• Steak Alternatives: Use skirt steak, flat iron steak, or even grilled chicken if you prefer poultry.
• Mozzarella Pearls: If you can’t find pearls, just tear up fresh mozzarella balls or use sliced mozzarella.
• Cherry Tomatoes: Grape tomatoes or heirloom mini tomatoes will work just as well. Roast them or leave them raw for extra freshness.
• Balsamic Dressing: A store-bought glaze is convenient, but homemade balsamic reduction brings deeper flavor.
• Fresh Basil: Try arugula or baby spinach for a peppery twist if basil isn’t available.

This recipe adapts well to different diets and ingredients, so don’t be afraid to get creative with what’s in your kitchen.

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Ingredients for This Grilled Flank Steak Caprese with Balsamic Dressing

• Flank Steak
  The star of the dish—lean, flavorful, and perfect for grilling or pan-searing. It holds seasoning well and slices beautifully against the grain.
• Cherry Tomatoes
  These add a juicy burst of sweetness and color. Grilling or blistering them enhances their natural flavor and makes them extra delicious.
• Fresh Mozzarella Pearls
  Creamy, mild, and just the right size to melt slightly over the warm steak. They bring the classic Caprese touch to the dish.
• Fresh Basil Leaves
  Sliced into ribbons (chiffonade), basil adds brightness and that unmistakable herbal aroma that ties everything together.
• Balsamic Glaze or Dressing
  A rich and tangy drizzle that enhances every bite. You can use store-bought glaze or reduce balsamic vinegar on the stove for a homemade version.
• Olive Oil
  Used for brushing the steak and roasting tomatoes. Choose a good-quality extra virgin olive oil for the best flavor.
• Salt and Black Pepper
  Simple but essential—these seasonings bring out the natural flavors of the steak and vegetables.
• Garlic Powder (Optional)
  Adds a hint of savory depth to the steak without overpowering the other ingredients.

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Step 1: Season the Flank Steak

Pat the steak dry with paper towels, then rub it generously with olive oil, salt, black pepper, and a touch of garlic powder if you’re using it. Let it rest at room temperature for about 20–30 minutes to help it cook evenly.

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Step 2: Prepare the Tomatoes

Toss the cherry tomatoes with a bit of olive oil, salt, and pepper. You can either roast them in the oven at 400°F (200°C) for 10–12 minutes or blister them in a hot skillet until they start to soften and burst.

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Step 3: Grill or Sear the Steak

Preheat your grill or cast-iron skillet over high heat. Cook the steak for about 4–5 minutes per side for medium-rare, depending on thickness. Use a meat thermometer to check doneness—130–135°F (54–57°C) is ideal for medium-rare. Let it rest on a cutting board for 10 minutes before slicing.

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Step 4: Slice and Assemble

Slice the steak thinly against the grain. Arrange it on a platter, then scatter the roasted tomatoes and fresh mozzarella pearls over the top. The heat from the steak will slightly soften the cheese, which is exactly what you want.

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Step 5: Finish with Basil and Balsamic

Drizzle the entire platter with balsamic glaze and top with freshly sliced basil. A final crack of black pepper over the dish brings it all together. Serve immediately while everything is warm and vibrant.

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How Long to Cook the Grilled Flank Steak Caprese with Balsamic Dressing

The flank steak itself cooks quickly—about 4 to 5 minutes per side over high heat for medium-rare. Factor in 10 minutes of resting time before slicing to keep the juices locked in.
The cherry tomatoes only need 10–12 minutes in the oven or 5–6 minutes in a hot skillet until they blister and soften.

All in all, the full dish comes together in around 30 minutes, making it perfect for a quick dinner that feels restaurant-worthy.

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Tips for Perfect Grilled Flank Steak Caprese

• Let the Steak Rest Before and After Cooking
  Allowing it to come to room temperature before grilling helps it cook evenly. Resting after cooking helps the juices redistribute for maximum tenderness.
• Slice Against the Grain
  Always cut flank steak thinly against the grain to avoid chewiness and get tender, easy-to-eat slices.
• Don’t Overcook the Steak
  Flank steak is lean, so it’s best enjoyed at medium-rare to medium. Overcooking will make it tough.
• Use Fresh Basil Last
  Add the basil just before serving to preserve its bright color and flavor—heat can wilt it quickly.
• Warm the Mozzarella Slightly
  Let the mozzarella pearls sit at room temperature or gently warm them so they soften slightly when added to the steak.
• Homemade Balsamic Reduction Tip
  Simmer 1 cup of balsamic vinegar over low heat until it reduces by half and becomes syrupy—this adds a deep, concentrated flavor to the final dish.

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Watch Out for These Mistakes While Cooking

• Skipping the Rest Time
  Cutting into the steak too soon after grilling will cause all those delicious juices to run out. Always let it rest for at least 10 minutes.
• Slicing the Steak the Wrong Way
  If you cut with the grain instead of against it, you’ll end up with tough, chewy pieces. Look for the direction of the muscle fibers and slice across them.
• Overcooking the Steak
  Flank steak goes from juicy to dry quickly. Keep an eye on it and use a meat thermometer to avoid overcooking.
• Using Cold Mozzarella
  Straight-from-the-fridge cheese can be rubbery and won’t meld nicely with the warm steak. Let it come to room temp before serving.
• Not Seasoning Enough
  This dish is simple, so seasoning is key. Be generous with the salt and pepper on both the steak and the tomatoes.
• Adding Basil Too Early
  Fresh basil wilts and darkens if it hits heat too soon. Always add it right before serving for that vibrant green pop.

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What to Serve With Grilled Flank Steak Caprese?

Crusty Garlic Bread

Perfect for soaking up the balsamic glaze and tomato juices. Toasted with a bit of butter and garlic makes it even better.

Arugula or Mixed Green Salad

A peppery arugula salad dressed lightly in lemon vinaigrette balances the richness of the steak and mozzarella.

A Bold Red Wine

A glass of Cabernet Sauvignon or Chianti pairs beautifully with the grilled steak and balsamic notes.

Roasted Baby Potatoes

Crispy and golden, they’re hearty enough to stand next to the steak but won’t overpower the dish.

Grilled Corn on the Cob

Seasonal and simple—grilled corn with a sprinkle of parmesan or chili butter adds a summery twist.

Herbed Quinoa or Couscous

A light grain base that soaks up flavors without stealing the spotlight from the steak.

Grilled Vegetables

Zucchini, eggplant, and bell peppers all grill well and bring more color and texture to the plate.

Lemon Orzo Pasta Salad

If you’re feeding a crowd, this chilled side dish complements the warmth of the steak with fresh, citrusy brightness.

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Storage Instructions

Leftovers of this Grilled Flank Steak Caprese can be just as enjoyable the next day, with a little care:

• Refrigeration: Store the sliced steak, tomatoes, and mozzarella separately in airtight containers. They’ll keep well for up to 3 days in the fridge.
• Reheating: Gently reheat the steak slices in a skillet over low heat or microwave in short bursts to avoid drying it out. Tomatoes can be eaten cold or rewarmed, and mozzarella is best added after reheating.
• Freezing: Flank steak can be frozen (unsliced is best) for up to 2 months. Let it cool completely and wrap it tightly in plastic and foil. Thaw overnight in the fridge before reheating. Avoid freezing the mozzarella and tomatoes, as their textures won’t hold up well.

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Estimated Nutrition (Per Serving – based on 4 servings)

• Calories: ~430 kcal
• Protein: 38g
• Carbohydrates: 9g
• Fat: 26g
• Saturated Fat: 9g
• Unsaturated Fat: 16g
• Cholesterol: 95mg
• Sodium: 380mg
• Fiber: 1g
• Sugar: 6g

Please note: Nutrition estimates will vary depending on the brand of balsamic glaze used and any added sides.

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Frequently Asked Questions

What temperature should I cook flank steak to?

For medium-rare, cook it to 130–135°F (54–57°C). Always use a meat thermometer to avoid overcooking, especially since flank steak is lean and can dry out quickly.

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Can I make this recipe without a grill?

Yes! A cast-iron skillet or grill pan works beautifully. Just make sure it’s hot enough to get a good sear on both sides of the steak.

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Can I prepare anything ahead of time?

Absolutely. You can season the steak and marinate it up to 12 hours in advance. The tomatoes can also be roasted ahead and reheated, and you can slice the basil and store it in a damp paper towel in the fridge.

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What if I don’t have balsamic glaze?

You can make a quick homemade version by simmering balsamic vinegar until it reduces by half and becomes syrupy. Add a teaspoon of honey if you want extra sweetness.

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Is this recipe keto-friendly?

Yes, it’s naturally low in carbs and high in protein and healthy fats—perfect for keto or low-carb diets.

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Can I use dried basil instead of fresh?

I wouldn’t recommend it for this recipe. Fresh basil brings bright, herbaceous flavor and color that dried just can’t match.

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How thin should I slice the steak?

Slice it as thin as you can, ideally about 1/4 inch thick, and always against the grain. This ensures tender bites and easier eating.

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Can I make this into a sandwich or wrap?

Definitely! Leftover steak, tomatoes, and mozzarella make a killer steak Caprese sandwich in a baguette or wrap—just add a bit of arugula and extra balsamic drizzle.

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Conclusion

Grilled Flank Steak Caprese with Balsamic Dressing is everything I love about summer cooking—simple ingredients, bold flavors, and a dish that comes together in under 30 minutes but feels like a treat. It’s a beautiful balance of hearty steak and fresh, Italian-inspired flavors that works just as well for a quick weeknight meal as it does for an elegant dinner with guests. Whether you serve it with garlic bread, salad, or grilled veggies, it’s sure to become a new favorite in your rotation.

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