Dinner

Grilled Flank Steak Caprese with Balsamic Dressing Recipe

ByJulian Dempsey February 23, 2026February 23, 2026

Introduction

This Grilled Flank Steak Caprese with Balsamic Dressing combines juicy, tender steak with the fresh flavors of a classic Caprese salad. It’s a quick and elegant dish perfect for warm evenings or casual gatherings.

The image shows a white plate filled with layers of grilled steak slices on one side, dark brown with char marks and juicy texture. Next to the steak, there is a bright mix of halved cherry tomatoes in vibrant red and small balls of fresh white mozzarella cheese, all sprinkled with finely chopped green herbs. The tomatoes look soft and juicy, while the mozzarella is smooth and shiny. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ pounds flank steak
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
2 cups cherry tomatoes
8 ounces fresh mozzarella balls
½ cup fresh basil, chopped
3 tablespoons balsamic glaze (or reduced balsamic vinegar)

Instructions

Step 1: In a zip-top bag or shallow dish, combine olive oil, minced garlic, salt, and black pepper. Add the flank steak and coat it thoroughly. Refrigerate and marinate for at least 1 hour or up to 8 hours.
Step 2: Preheat your grill to medium-high heat. Remove the steak from the marinade and grill for 4–5 minutes per side, or until it reaches your desired doneness.
Step 3: Let the steak rest for 5–10 minutes to retain juices, then slice thinly against the grain.
Step 4: In a bowl, combine cherry tomatoes, mozzarella balls, and chopped basil. Drizzle with a little olive oil and season with a pinch of salt, tossing gently.
Step 5: Arrange the steak slices and Caprese salad on a serving platter. Drizzle with balsamic glaze just before serving for a perfect finish.

Tips & Variations

For extra flavor, marinate the steak overnight to let the garlic and olive oil penetrate deeply.
Substitute fresh mozzarella balls with sliced burrata for a creamier texture.
If you don’t have a grill, you can sear the steak in a hot cast iron skillet and finish in the oven.
Use homemade balsamic glaze by reducing balsamic vinegar with a bit of honey over low heat until thickened.

Storage

Store leftover steak and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the steak gently in a skillet or oven to avoid overcooking. Serve the Caprese salad chilled or at room temperature for best flavor.

How to Serve

The image shows a round white plate filled with a grilled steak sliced into thick pieces covering nearly half the plate on the left side, its surface charred and juicy with grill marks. On the right side, there is a colorful salad made of whole bright red cherry tomatoes, small white mozzarella balls, and fresh chopped green herbs scattered on top. The steak’s texture looks tender and juicy, while the salad is glossy with a light dressing. The whole dish rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can marinate the steak ahead and prepare the Caprese salad in advance. However, it’s best to arrange and dress the salad just before serving to keep the fresh ingredients vibrant.

What if I don’t have balsamic glaze?

You can use reduced balsamic vinegar or make your own glaze by simmering balsamic vinegar with a touch of sugar or honey until syrupy. This will add the same sweet tangy flavor.