Grilled Caprese Flank Steak

A Fresh Meal that’s Perfect for Entertaining!

I made this caprese steak on the grill just last week for friends, and everyone loved the flavors. Juicy tomatoes, creamy mozzarella, and fresh basil on top of the steak made for a beautiful presentation too! I served it with some simple garlic bread that I made on the grill, but olive oil pasta or grilled potatoes in foil would have been amazing as well.

Start your prep and get the steak marinating early in the day. Once it’s time to make dinner, you’ll only need about 30 minutes to get this gorgeous caprese steak on the table.

Ingredient Notes

Complete list of ingredients and amounts can be found in the recipe card below.

• Flank Steak: You can technically make a caprese steak with any cut of steak, but I like a nice flank steak because it’s inexpensive. The balsamic vinegar in the marinade will ensure that this cut of meat turns out flavorful, juicy, and tender on the grill. Flank steak is sometimes labeled as “London Broil”, and skirt steak or flat iron steak would be a perfect substitution.
• Garlic: Freshly minced garlic gives the steak marinade so much amazing, savory flavor. Skip pre-minced jarred garlic – it’s just not the same.
• Balsamic Vinegar: For a rich, umami flavor and the perfect amount of acidity.
• Honey: I really enjoy a little bit of sweetness in this recipe. It enhances the other earthy flavors in the dish.
• Tomatoes: Sweet cherry tomatoes are ideal. Grape tomatoes could also be used, but their flavor isn’t quite as intense.
• Mozzarella Pearls: These small balls of fresh mozzarella come in various sizes. You may find pearls (perline), or slightly larger balls called ciliegine. In general, you want to find mozzarella pieces that are about the same size as your tomatoes. If you can’t find pearls, feel free to dice a large ball of fresh cheese into the right size.
• Basil: For color and flavor, fresh basil leaves are a must!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

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Grilled Caprese Flank Steak

Prep Time: 15 minutes mins

Cook Time: 12 minutes mins

Marinating and Resting Time: 2 hours hrs 10 minutes mins

Total Time: 2 hours hrs 37 minutes mins

Author: Diana

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Caprese Steak features a juicy, grilled flank steak topped with a fresh tomato‑mozzarella caprese salad for a simple yet impressive main course.

4 Servings

Caprese Steak features a juicy, grilled flank steak topped with a fresh tomato‑mozzarella caprese salad for a simple yet impressive main course.

Equipment

• Grill or grill pan
• Large zip‑top bag (gallon size)
• Mixing Bowl
• Tongs
• Instant-read thermometer
• Wire rack and sheet pan
• Chef’s knife and cutting board

Ingredients 

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For the steak and marinade

• ▢ 1 pound (450 g) flank steak
• ▢ 2 tablespoons (30 ml) extra‑virgin olive oil
• ▢ 2 tablespoons (30 ml) balsamic vinegar
• ▢ 2 teaspoons (10 ml) honey
• ▢ 2 cloves garlic minced
• ▢ ½ teaspoon dried oregano
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon ground black pepper

For the caprese topping

• ▢ 8 ounces (225 g) cherry tomatoes, halved
• ▢ 4 ounces (125 g) fresh mozzarella pearls drained
• ▢ 1 tablespoon (15 ml) extra‑virgin olive oil
• ▢ 1 tablespoon (15 ml) balsamic vinegar
• ▢ ½ teaspoon kosher salt
• ▢ ¼ teaspoon ground black pepper
• ▢ 2 teaspoons chopped fresh basil plus whole leaves for garnish
• ▢ Optional balsamic glaze for serving

Instructions 

• For the marinade, whisk the olive oil, balsamic vinegar, honey, garlic, oregano, salt and pepper in a small bowl or combine in a ziptop bag.
• Place the flank steak in a large ziptop bag, pour in the marinade, press out air, and seal the bag.
  
• Massage the marinade into the meat and refrigerate for at least 2 hours and up to 12 hours.
• For the topping, combine the cherry tomatoes, mozzarella pearls, olive oil, balsamic vinegar, salt, pepper and chopped basil in a bowl; cover and refrigerate.
  
• Remove the steak from the refrigerator 20 minutes before cooking.
• Preheat the grill for direct high heat (about 500 °F/260 °C) and clean and oil the grates.
• Remove the steak from the marinade, let excess drip off, and pat the surface dry with paper towels.
• Grill the steak for 6-8 minutes per side or until an instant‑read thermometer reads 130 °F/54 °C for medium‑rare.
  
• Transfer the steak to a rack‑lined pan, tent loosely with foil, and rest for 5-10 minutes.
• Slice the steak thinly against the grain, arrange on a platter, top with the caprese salad, garnish with basil leaves, and drizzle with balsamic glaze if using.
  

Notes:

• To Broil: position the oven rack 4 inches/10 cm from the element and broil for about 5 minutes per side.
• Stovetop: sear in a very hot cast‑iron skillet for 3-5 minutes per side.
• Do not exceed 12 hours of marinating to avoid a mushy texture. 
• Leftover caprese steak is excellent in salads and in sandwiches, and keeps refrigerated for up to 3 days. 
• Steak cooking temperatures: 
  • Rare: 120 to 130°F or 49 to 54°C
  • Medium Rare: 130 to 135°F or 54 to 57°C
  • Medium: 135 to 145°F or 57 to 63°C
  • Medium Well: 145 to 155°F or 63 to 68°C
  • Well Done: 155+ °F or 68+°C

Nutrition Information

Serving: 6 ounces steak + ½ cup salad, Calories: 368kcal, Carbohydrates: 9g, Protein: 31g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Cholesterol: 90mg, Sodium: 1120mg, Potassium: 562mg, Fiber: 1g, Sugar: 6g, Vitamin A: 478IU, Vitamin C: 13mg, Calcium: 186mg, Iron: 3mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

Recipe Tips

• Don’t marinate too long. You should avoid marinating flank steak for any longer than 12 hours. After that point, the fibers of the meat will be broken down too much and the steak can end up with a mushy texture. As a general rule, I like to marinate flank steak for at least two hours, and often for 4 or 6 hours for maximum flavor.
• Use a meat thermometer to cook your steak to the perfect temperature. Medium-rare steak should read 130 °F/54 °C.
• Resting is important. Let the steak rest covered loosely with foil for 5 to 10 minutes before slicing into it.
• Slice against the grain for tender, easy-to-eat steak slices.

Balsamic marinated flank steak with caprese salad topping is a wonderfully simple and delicious summer meal! Pin the recipe to save it, or share it with your favorite grillmaster.

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Caprese Steak FAQs

Can I make the caprese salad topping in advance?

You can mix the tomato-mozzarella salad up to a few hours in advance. Store it in the fridge until you’re ready to serve the steak. I don’t recommend making it too far in advance, as the tomatoes can get soggy in the dressing.

What is a good alternative to flank steak?

Try this recipe with skirt steak instead! You can also top any of your favorite steak cuts with this caprese topping. Try strip steaks, T-Bone steaks, or even filets.

How do I make balsamic reduction?

If you can’t find balsamic glaze at the grocery store, it’s an easy DIY. Simmer 1 cup of balsamic vinegar until it’s reduced by half. Sweeten the reduction with up to a tablespoon of brown sugar or honey to balance the flavor.

How do I get nice grill marks without overcooking?

Oil and preheat the grates until they’re smoking hot. Place steak at a 45° angle, grill for 3-4 minutes, rotate 90° for cross-hatch, then flip and repeat.”