Mediterranean Balsamic Caprese Grilled Flank Steak
This Mediterranean Balsamic Caprese Grilled Flank Steak brings together bold, savory flavors in a simple yet elegant dish. Juicy, marinated flank steak is grilled to perfection and topped with classic Caprese ingredients—fresh mozzarella, ripe tomatoes, basil, and a drizzle of sweet balsamic reduction. This Mediterranean-inspired recipe is perfect for grilling season, dinner parties, or weeknight meals when you want something healthy but indulgent.
It’s a low-carb, high-protein, gluten-free meal packed with fresh flavor and satisfying textures.
Prep Time:
15 minutes (plus 30 minutes to marinate)
Cook Time:
10–12 minutes
Total Time:
45–50 minutes
Servings:
4
Ingredients:
For the Flank Steak & Marinade:
1½ to 2 pounds flank steak
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
3 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
For the Caprese Topping:
8 ounces fresh mozzarella, sliced or torn into pieces
2 large ripe tomatoes, sliced
¼ cup fresh basil leaves
2 tablespoons balsamic glaze or reduction (store-bought or homemade)
1 tablespoon extra virgin olive oil
Salt & black pepper, to taste
Instructions:
Marinate the Steak
In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, garlic, oregano, smoked paprika, salt, and pepper.
Place the flank steak in a shallow dish or zip-top bag and pour the marinade over it.
Marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
Prepare the Grill
Preheat your grill or grill pan to medium-high heat.
Brush the grates lightly with oil to prevent sticking.
Grill the Flank Steak
Remove the steak from the marinade and let any excess drip off.
Grill the flank steak for 5–6 minutes per side for medium-rare, or until desired doneness.
(Use a meat thermometer: 130°F for medium-rare, 140°F for medium.)
Remove the steak from the grill and let it rest for 5–7 minutes to retain juices.
Slice the Steak
Slice the steak against the grain into thin strips for maximum tenderness.
Assemble the Caprese Topping
Arrange the steak slices on a platter or individual plates.
Layer the fresh mozzarella and tomato slices over the steak.
Scatter fresh basil leaves on top.
Drizzle with balsamic glaze and olive oil, then sprinkle with salt and pepper to taste.
Serving Suggestions:
Serve with grilled vegetables, Mediterranean quinoa salad, or roasted potatoes.
Pair with a glass of red wine or sparkling water with lemon.
Tips & Variations
Tips:
Resting is Key:
Always let flank steak rest for 5–7 minutes after grilling. This locks in juices and ensures tender slices.
Slice Against the Grain:
Look for the lines of muscle fibers in the steak and slice perpendicular to the grain. This makes the meat more tender.
Use a Meat Thermometer:
For precise doneness, use a thermometer.
130°F (54°C) = Medium-rare
140°F (60°C) = Medium
150°F (65°C) = Medium-well
Homemade Balsamic Glaze:
If you don’t have store-bought glaze, make your own by simmering ½ cup balsamic vinegar with 1 tablespoon honey over medium heat until thickened (about 8–10 minutes).
Grill Alternatives:
If you don’t have a grill, use a cast-iron skillet or grill pan on the stovetop for similar results.
Variations:
Cheese Swap:
Replace mozzarella with burrata, goat cheese crumbles, or grilled halloumi for different textures.
Tomato Options:
Use heirloom tomatoes, grape tomatoes, or even sun-dried tomatoes for variety and added depth.
Add Greens:
Serve over a bed of arugula, baby spinach, or mixed greens to turn this into a steak salad.
Pesto Drizzle:
For extra Mediterranean flavor, drizzle basil pesto alongside the balsamic glaze.
Protein Swap:
Try this method with grilled chicken breast, sirloin steak, or portobello mushrooms for other protein options.
Low-Fat Option:
Use part-skim mozzarella or skip the cheese for a lighter dish while keeping the Caprese feel.
Meal Prep Tip:
Marinate the steak overnight for maximum flavor, then grill fresh when ready to serve.
Q&A
Q: Can I use a different cut of steak besides flank steak?
A: Yes! Skirt steak, flat iron steak, or sirloin work well. Just adjust cooking times since thickness may vary.
Q: Is this recipe keto or low-carb?
A: Yes, this recipe is naturally low-carb and keto-friendly, especially if you use mozzarella and avoid adding bread sides.
Q: How do I store leftovers?
A: Store leftover steak and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat steak gently to avoid overcooking.
Q: Can I make this without a grill?
A: Absolutely! Use a cast-iron skillet, grill pan, or broiler. Just make sure to preheat your pan properly for a good sear.
Q: Can I use store-bought balsamic glaze?
A: Yes, store-bought glaze works great. Look for one with minimal added sugars, or make your own for better control of ingredients.
Nutrition Facts (Per Serving, Approximate for 4 Servings)
| Nutrient | Amount |
|---|---|
| Calories | 360 |
| Protein | 33g |
| Carbohydrates | 5g |
| Fiber | 1g |
| Sugars | 3g |
| Fat | 23g |
| Saturated Fat | 7g |
| Cholesterol | 85mg |
| Sodium | 400mg |
| Potassium | 550mg |
Note: Values may vary depending on portion sizes, cheese type, and specific ingredients.
Conclusion
The Mediterranean Balsamic Caprese Grilled Flank Steak is a fresh, bold fusion of Italian Caprese salad and classic grilled steak. The juicy, marinated flank steak pairs perfectly with creamy mozzarella, sweet tomatoes, and fragrant basil, all enhanced by a tangy balsamic drizzle.
This dish is easy to prepare, grill-friendly, and ideal for both casual dinners and summer entertaining. Plus, it’s versatile—low-carb, gluten-free, and packed with Mediterranean flavors that are sure to impress.