Balsamic Caprese Grilled Steak Recipe

I love my Balsamic Caprese Grilled Flank Steak for a simple bbq dish that surprises with every bite. Blending flank steak, cherry tomatoes, fresh basil and a hint of garlic with extra virgin olive oil and balsamic vinegar creates a vivid mix of flavors that truly excites me.

I’ve recently been experimenting with new ways to bring a little excitement to the grill and this Balsamic Caprese Grilled Steak is one creation I’m really proud of. I like using a 1.5 to 2 lbs flank steak, trimmed and patted dry, smothered with a good pinch of salt and loads of freshly ground black pepper.

I brush it lightly with 2 tablespoons extra virgin olive oil and mix in 2 cloves of garlic, minced just right (or even a bit more if you’re like me and love that garlic punch). Then I drizzle on 3 to 4 tablespoons balsamic vinegar, saving a little extra for that perfect finishing glaze.

To complement the steak, I add a pint of cherry tomatoes halved, 8 oz fresh mozzarella cheese sliced, and a generous handful of fresh basil leaves. Sometimes I toss in an optional pinch of red pepper flakes for a fun kick.

This dish is great for a gourmet dinner party or a fun BBQ with friends.

Why I Like this Recipe

I really like this recipe because first, it gives me amazing flavor everytime. The balsamic and garlic marinade combined with the steak makes it super tangy and juicy, and honestly, I’ve never had meat that tasted this fresh and bold before.

Secondly, it’s so fun to make and not too complicated. I love that i can just brush the steak and veggies with olive oil, toss some tomatoes in and grill it all together. It just makes dinner feel like a cool summer BBQ even if it’s just a weeknight.

Third, the way the mozzarella, tomatoes, and basil come together on top of the steak is just irresistible. It feels like every bite is a mix of rich, creamy and fresh flavors that makes me crave more with every mouthful.

Lastly, I feel like this dish is really versatile. I can tweak things a bit, like adding more garlic if im in the mood or even a pinch of red pepper flakes to spice things up a bit, and it still turns out awesome.

Ingredients

• Flank steak is rich in protein and iron, makin each bite hearty and satisfying.
• Extra virgin olive oil adds healthy fats and a light, savory finish to the dish.
• Minced garlic boost flavor with antioxidants and hints of pungency in every bite.
• Balsamic vinegar brings tangy sweet notes that caramelize beautifully during grilling.
• Cherry tomatoes deliver vibrant color, fiber, and natural sweetness to every bite.
• Fresh mozzarella provides a creamy texture and a mild protein boost to balance flavors.
• Fresh basil leaves add aromatic, vitamin rich brightness with a slightly peppery taste.

Ingredient Quantities

• 1.5 to 2 lbs flank steak, trimmed and patted dry
• A good pinch of salt and plenty of freshly ground black pepper
• 2 tablespoons extra virgin olive oil (for brushing the steak and veggies)
• 2 cloves garlic, minced (or more if you like it extra garlicky)
• 3 to 4 tablespoons balsamic vinegar (reserve a little more for drizzling as a glaze)
• 1 pint of cherry tomatoes, halved (or 2 large tomatoes, sliced thickly)
• 8 oz fresh mozzarella cheese, sliced
• A generous handful of fresh basil leaves
• Optional pinch of red pepper flakes for some extra kick

How to Make this

1. Preheat your grill to medium-high heat and season the flank steak generously with salt and freshly ground black pepper.

2. Brush the steak lightly with extra virgin olive oil on both sides.

3. In a small bowl, mix the minced garlic with about 3 to 4 tablespoons of balsamic vinegar and a pinch of red pepper flakes if you’re using them.

4. Brush the steak with the balsamic and garlic mixture and let it marinate for about 10 minutes.

5. Place the steak on the grill and cook for roughly 4 to 5 minutes per side for medium-rare, or adjust the time if you prefer it differently.

6. While the steak is cooking, toss the cherry tomatoes (or sliced tomatoes) with a bit more olive oil and a drizzle of balsamic vinegar and grill them just until they start to soften.

7. Remove the steak from the grill and let it rest for 5 to 10 minutes before slicing thinly against the grain.

8. On your serving plate, arrange the grilled tomatoes, slices of fresh mozzarella cheese, and generous fresh basil leaves.

9. Lay the sliced steak over the tomato and cheese layers.

10. Finally, drizzle a little extra balsamic vinegar over the top to form a glaze and serve warm. Enjoy your Balsamic Caprese Grilled Steak!

Equipment Needed

1. Grill – Make sure it’s preheated to medium-high.
2. Small bowl – For mixing the minced garlic, balsamic vinegar, and red pepper flakes.
3. Basting brush – To lightly coat the steak with olive oil and the balsamic garlic mixture.
4. Tongs – For turning the steak and moving the tomatoes on the grill.
5. Knife – Needed for slicing the steak thinly against the grain and cutting any veggies if required.
6. Cutting board – Provides a safe surface for slicing the steak.
7. Serving plate – To arrange and serve the finished Balsamic Caprese Grilled Steak.

FAQ

Balsamic Caprese Grilled Steak Recipe Substitutions and Variations

• If you can’t find flank steak, try using skirt steak or sirloin steak instead its a bit fattier and might take a bit longer to cook.
• If you’re out of extra virgin olive oil, you can use avocado oil or even a light grapeseed oil as a good substitute.
• If you don’t have balsamic vinegar, just mix red wine vinegar with a little honey to balance out the sourness.
• If cherry tomatoes are not available, grape tomatoes or even any ripe, firm tomato cut into chunks works pretty well.
• If fresh basil is hard to come by, dried basil can be used in a pinch though you might want to use a bit less since it’s more potent.

Pro Tips

1. Try letting the steak sit at room temperature for about 20 minutes before you grill it; it helps it cook more evenly instead of having a cold center.
2. Make sure you don’t marinate the steak too long – 10 minutes is just enough for the garlic and balsamic to do their magic without breaking the meat down too much.
3. Let the meat rest after grilling for 5 to 10 minutes so the juices can settle, even though it might feel like waiting forever.
4. When you’re tossing the tomatoes, don’t overdo it on the balsamic or olive oil – a light drizzle is all you need to keep ‘em from turning mushy.
5. If you’re aiming for that extra kick, be careful with the red pepper flakes – a little goes a long way and you can always add more later if you want more heat.