If you’re craving a dish that brings together the smoky char of perfectly grilled meat and the bright freshness of a classic Italian salad, look no further than this Grilled Flank Steak Caprese with Balsamic Dressing Recipe. It’s a stunning combination that bursts with juicy steak slices, sweet cherry tomatoes, creamy mozzarella, and fragrant basil leaves, all elevated by a tangy-sweet balsamic dressing. Whether you want to impress guests or simply treat yourself to a flavorful, wholesome meal, this recipe combines simple ingredients into something truly unforgettable.

Ingredients You’ll Need

A white oval dish in the center holds a large piece of red raw meat with smooth texture and visible muscle fibers. Around the main dish, there are six small white bowls evenly placed, each containing different ingredients: one bowl has bright red cherry tomatoes, another is filled with small white mozzarella balls, a third has a dark brown liquid, the fourth contains diced green herbs, the fifth has a light brown grainy substance, and the last one holds a small amount of beige paste. The setup is on a white marbled surface, creating a clean and simple look. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Grilled Flank Steak Caprese with Balsamic Dressing Recipe is in the straightforward yet thoughtfully selected ingredients. Each one plays a vital role in creating layers of texture and flavor, from the succulent steak that steals the show to the fresh herbs and juicy tomatoes that lighten the dish.

1½ lb flank steak: Choose a well-marbled cut for the best tenderness and flavor after grilling.
2 tbsp olive oil: This not only prevents sticking but adds a hint of fruity richness.
Salt and pepper, to taste: Essential seasonings to enhance the natural flavors of the steak.
1 cup cherry tomatoes, halved: Their sweet juiciness adds a refreshing contrast to the savory meat.
8 oz fresh mozzarella, sliced or pearls: Creamy and mild, it balances the acidity of the tomatoes and dressing.
Fresh basil leaves: Aromatic and vibrant, they bring a herbal brightness that’s signature to Caprese dishes.
¼ cup balsamic vinegar: Provides the tangy backbone of the dressing with complex sweetness.
2 tbsp olive oil (for dressing): Smooths out the vinegar and adds luscious mouthfeel.
1 tsp honey or maple syrup: Just enough to temper the acidity without overpowering.
Salt and pepper, to taste (for dressing): Season thoughtfully to bring harmony to the dressing’s flavor.

How to Make Grilled Flank Steak Caprese with Balsamic Dressing Recipe

Step 1: Preheat and Prep the Steak

Begin by heating your grill to medium-high. Meanwhile, coat your flank steak evenly with olive oil and sprinkle generously with salt and pepper. This simple step is crucial as it locks in flavor and helps develop that gorgeous crust during grilling.

Step 2: Grill the Steak

Place the steak on the hot grill and cook it for about 4 to 6 minutes on each side, aiming for a perfect medium-rare. This timing can vary, but keeping it juicy and tender is the main goal here. Remember, that char is where much of the magic happens.

Step 3: Rest and Slice Thinly

Once off the grill, let the steak rest for about 5 minutes. This resting period allows the juices to redistribute, preventing dryness. Afterward, slice the steak thinly against the grain—this technique ensures each bite is meltingly tender and easy to enjoy.

Step 4: Whisk the Balsamic Dressing

While the steak rests, mix balsamic vinegar, olive oil, honey or maple syrup, and salt and pepper in a small bowl. Whisk until beautifully combined. The dressing should be glossy and balanced with a touch of sweetness and tanginess to complement the steak and fresh ingredients.

Step 5: Assemble the Caprese

On a serving platter, arrange the sliced steak as your base. Then scatter halved cherry tomatoes, mozzarella slices or pearls, and fresh basil leaves on top. Finally, drizzle generously with the luscious balsamic dressing. This assembly showcases the dish’s vibrant colors and invites you to dive in!

How to Serve Grilled Flank Steak Caprese with Balsamic Dressing Recipe

A wooden board holds thin slices of cooked steak arranged in a fan shape. The steak is dark brown with juicy texture. On top of the steak slices, there are halved bright red cherry tomatoes, small white pieces of garlic, and some fresh green herbs scattered around. A woman's hand with a ring is holding the board from one side. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To heighten the dish’s appeal, add a sprinkle of flaky sea salt or freshly cracked black pepper right before serving. A few extra basil leaves and a drizzle of quality olive oil can also make this plate feel extra special and restaurant-quality.

Side Dishes

This Grilled Flank Steak Caprese with Balsamic Dressing Recipe pairs beautifully with light, fresh sides like a crisp arugula salad, grilled bread rubbed with garlic, or even a chilled bean salad. The steak’s robust flavors balance perfectly with these refreshing complements.

Creative Ways to Present

For a stunning presentation, serve the steak Caprese on a rustic wooden board or a bright white platter to make those reds and greens pop. You could also layer the ingredients in individual servings in shallow bowls for an upscale twist that’s perfect for entertaining.

Make Ahead and Storage

Storing Leftovers

Leftover grilled flank steak Caprese keeps well in an airtight container in the refrigerator for up to 3 days. Keep the steak separate from fresh ingredients and dressing to maintain optimal texture and freshness.

Freezing

While steak can be frozen, the fresh Caprese elements do not freeze well. If you plan to freeze, save only the cooked steak slices wrapped tightly in freezer-safe packaging for up to 2 months. Add fresh mozzarella, basil, and dressing after thawing.

Reheating

Reheat leftover steak gently in a warm skillet over low heat or briefly in the microwave, taking care not to overcook. For best results, add fresh tomatoes, basil, and balsamic dressing just before serving to restore the original bright flavors.

FAQs

Can I use another cut of steak for this recipe?

Absolutely! While flank steak is ideal for its flavor and texture, skirt steak or hanger steak are also great options as they grill quickly and slice well against the grain.

Is this recipe gluten-free?

Yes, the Grilled Flank Steak Caprese with Balsamic Dressing Recipe is naturally gluten-free, making it perfect for those with gluten sensitivities or anyone seeking a wholesome meal.

Can I make the balsamic dressing ahead of time?

Definitely! The dressing can be prepared a day before and stored in the fridge. Just give it a good whisk or shake before drizzling to recombine the ingredients.

What temperature should the steak be to achieve medium-rare?

For medium-rare, aim for an internal temperature of about 130°F (54°C). Using a meat thermometer helps hit the perfect doneness every time.

Can I serve this dish cold?

Yes, serving the Grilled Flank Steak Caprese with Balsamic Dressing Recipe at room temperature or chilled is lovely, especially for warm weather occasions. Just avoid refrigerating after adding the dressing to keep the flavors fresh.

Final Thoughts

There’s something truly special about this Grilled Flank Steak Caprese with Balsamic Dressing Recipe that makes it among my all-time favorite dinners to share. The way the grilled steak harmonizes with fresh Caprese ingredients and tangy dressing is comfort and elegance rolled into one. I can’t wait for you to try it—you’re going to love every bite!