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Grilled Balsamic Steak Caprese

Enjoy the perfect balance of smoky marinated flank steak paired with a fresh Caprese salad featuring ripe tomatoes, creamy mozzarella, and fragrant basil, all ready in under an hour.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 470
Ingredients Method Notes

Ingredients
  

For the Steak
  • 1.5 to 2 lbs flank steak (or skirt steak) For quick grilling and maximum flavor absorption.
  • 1/3 cup balsamic vinegar High-quality balsamic adds tang and gloss.
  • 2 tbsp extra-virgin olive oil Plus more for finishing.
  • 1 tbsp honey or maple syrup Agave for vegan.
  • 2 cloves garlic, minced
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper To taste.
For the Caprese
  • 2 large ripe tomatoes or 1 pint cherry tomatoes, halved Heirloom tomatoes for best flavor.
  • 8 oz fresh mozzarella Ball or ciliegine, sliced or torn.
  • handful fresh basil leaves, torn
Optional Garnishes
  • flaky sea salt, crushed red pepper, a squeeze of lemon For serving.

Method
 

Preparation
  1. Combine balsamic vinegar, olive oil, honey, minced garlic, Dijon mustard, salt, and pepper in a shallow dish. Whisk until emulsified. Warm the honey slightly to help it blend with the vinegar.
  2. Place the flank steak in a zip-top bag or shallow dish and pour the marinade over it. Turn to coat, press out the air, and refrigerate. If marinating overnight, remove the steak from the fridge 30 minutes before grilling.
Grilling the Steak
  1. Preheat your grill to high (about 450–500°F) or a heavy cast-iron skillet with a touch of oil over high heat.
  2. Sear the steak for 3–5 minutes per side for medium-rare, depending on thickness. Use an instant-read thermometer (125–130°F for medium-rare, 135°F for medium).
  3. Transfer the steak to a cutting board and let it rest for 5–10 minutes before slicing against the grain into thin strips.
Assembling the Caprese
  1. Toss tomatoes, mozzarella, basil, a drizzle of olive oil, and a small splash of balsamic (or reserved marinade) in a bowl. Season to taste.
  2. Arrange sliced steak over a bed of the Caprese salad or serve on the side, finishing with flaky sea salt and optional chili flakes.

Notes

Avoid overcrowding the grill to ensure proper sear. Store leftovers separately for best texture. Marinating overnight offers the best flavor infusion.