Balsamic Grilled Flank Steak Caprese
Tender balsamic-marinated flank steak, grilled to perfection and sliced thin, layered over a classic Caprese of tomatoes, mozzarella, and basil. Finished with balsamic glaze and olive oil — fresh, savory, and seriously impressive.
Prep & marinate: 30 minutes
Grill time: 10–12 minutes
Rest & assemble: 10 minutes
Total time: ~50 minutes
Ingredients
Steak & Marinade
700 g flank steak
¼ cup balsamic vinegar
2 tbsp olive oil
2 garlic cloves, minced
1 tsp Dijon mustard
½ tsp dried oregano
Salt & black pepper
Caprese Base
2–3 ripe tomatoes, sliced
200 g fresh mozzarella, sliced
Fresh basil leaves
Finish
Balsamic glaze
Extra virgin olive oil
Flaky sea salt & cracked pepper
Instructions
Marinate the Steak
Whisk balsamic vinegar, olive oil, garlic, Dijon, oregano, salt & pepper.
Coat steak well; marinate 30 min–8 hrs (refrigerated).
Bring to room temperature before grilling.
Grill
Heat grill or grill pan to high.
Grill steak 4–6 minutes per side for medium-rare (adjust to doneness).
Rest 10 minutes, then slice against the grain.
Assemble Caprese
Arrange tomatoes, mozzarella, and basil on a platter.
Drizzle lightly with olive oil and season.
Finish the Dish
Layer warm sliced steak over Caprese.
Drizzle balsamic glaze.
Finish with flaky salt & pepper.
Chef Tips
Slice against the grain = tender steak
High heat gives a great sear without drying
Don’t overdress Caprese — let steak shine
Warm steak + cool mozzarella = perfect contrast
Frequently Asked Questions
No grill?
Use a hot cast-iron pan.
Make ahead?
Grill steak ahead; slice fresh before serving.
Upgrade?
Add roasted cherry tomatoes or avocado slices.
Nutritional Information
Calories: 520
Protein: 42 g
Fat: 34 g
Carbs: 10 g