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Grilled Flank Steak Caprese with Balsamic Dressing

A delicious and quick steak salad featuring grilled flank steak, ripe tomatoes, creamy mozzarella, fresh basil, and a tangy balsamic dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 470
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 to 2 pounds flank steak, trimmed Lean and flavorful cut of beef.
  • 3–4 ripe tomatoes (or 1 pint cherry tomatoes, halved) Heirloom tomatoes recommended if available.
  • 8 oz fresh mozzarella (or burrata for creamier texture) Use burrata for a richer flavor.
  • 1 cup fresh basil leaves, torn
Dressing and Marinade
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar (for dressing and partial marinade)
  • 2 tablespoons soy sauce or Worcestershire sauce (optional for umami)
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup (optional, for balance)
  • to taste Kosher salt and freshly ground black pepper
  • to taste Red pepper flakes (optional)

Method
 

Marinate the Steak
  1. Mix 2 tablespoons balsamic, 1 tablespoon olive oil, minced garlic, soy or Worcestershire sauce, and a pinch of salt and pepper.
  2. Coat the flank steak and let sit for 15–30 minutes at room temperature.
  3. Tip: Flank steak benefits from acid in the marinade but don’t over-marinate (over 4 hours can alter texture).
Make the Dressing
  1. Whisk together remaining balsamic, olive oil, Dijon, honey, salt, and pepper until emulsified. Reserve a tablespoon for finishing.
  2. Tip: If your dressing separates, whisk in a teaspoon of warm water slowly to re-emulsify.
Preheat and Grill
  1. Preheat grill to high (450–500°F) or heat a heavy skillet until smoking hot.
  2. Sear steak 3–5 minutes per side for medium-rare, adjusting for thickness.
  3. Tip: Use tongs to flip once; multiple flips prevent a good crust.
Rest and Slice
  1. Rest steak 5–10 minutes tented loosely with foil.
  2. Slice thinly against the grain to preserve tenderness.
  3. Tip: A sharp knife and confident slicing yield tender, even pieces.
Assemble Caprese
  1. Arrange sliced steak on a platter, top with tomato slices or halved cherry tomatoes, torn mozzarella, and basil leaves.
  2. Drizzle with reserved dressing and a final sprinkle of flaky sea salt.
  3. Tip: For extra gloss, reduce a bit of balsamic in a small saucepan until syrupy and drizzle sparingly.

Notes

Refrigerate leftovers in an airtight container for up to 3–4 days. Store dressing separately to keep tomatoes and mozzarella from getting soggy. Cooked steak can be frozen for up to 3 months.