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Platter of sliced Balsamic Caprese Grilled Flank Steak topped with blistered cherry tomatoes, mozzarella pearls, basil, and balsamic reduction.

Balsamic Caprese Grilled Flank Steak Recipe

Tender, charred balsamic-marinated flank steak topped with blistered cherry tomatoes, fresh mozzarella pearls, torn sweet basil, and a rich balsamic glaze. A heart-healthy 30-minute Mediterranean meal!
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 6
Calories: 415
Ingredients Method Notes

Ingredients
  

For the Steak & Balsamic Marinade:
  • - 1.5 to 2 lbs flank steak substitute: skirt or sirloin steak
  • - 1/4 cup extra virgin olive oil
  • - 1/4 cup balsamic vinegar aged Modena preferred
  • - 2 cloves garlic minced
  • - 1 tsp Dijon mustard
  • - 1 tsp raw honey or date syrup
  • - 1 tsp dried Italian seasoning
  • - 1 tsp kosher salt
  • - 1/2 tsp freshly cracked black pepper
For the Caprese Topping & Finishing:
  • - 2 cups cherry or grape tomatoes
  • - 8 oz fresh mozzarella pearls ciliegine or cubed fresh mozzarella
  • - 1 cup fresh basil leaves torn into thin ribbons
  • - 1 tbsp extra virgin olive oil plus 1 tbsp for skillet searing
  • - 3-4 tbsp balsamic glaze thick balsamic reduction
  • - Sea salt flakes & extra black pepper for garnish

Method
 

Marinate the Meat:
  1. Whisk olive oil, balsamic vinegar, minced garlic, Dijon mustard, honey, Italian seasoning, kosher salt, and black pepper in a bowl. Place flank steak in a zip-top bag or shallow dish, pour marinade over, and coat thoroughly. Refrigerate for 30 minutes (up to 4 hours max).
Prep for High Heat:
  1. Remove steak from refrigerator 20 minutes prior to cooking. Preheat an outdoor grill or heavy cast-iron skillet over high heat until smoking hot.
Sear to Perfection:
  1. - Outdoor Grill: Grill steak for 4 to 5 minutes per side.
  2. - Cast-Iron Skillet: Add 1 tbsp extra virgin olive oil to the pan and sear 4–5 minutes per side, basting with pan juices.
  3. Remove steak when internal temperature reads 130°F (medium-rare) or 135°F–140°F (medium).
Rest & Slice:
  1. Transfer steak to a cutting board. Let rest for 8–10 minutes to lock in juices. Thinly slice against the grain at a slight diagonal angle.
Blister Tomatoes & Toss:
  1. In the warm skillet or grill basket, toss cherry tomatoes for 1–2 minutes until skin slightly blisters. In a clean bowl, combine blistered tomatoes, mozzarella pearls, basil ribbons, and 1 tbsp extra virgin olive oil with a pinch of salt.
Assemble & Plate:
  1. Fan warm steak slices across a serving platter. Top generously with the tomato-mozzarella-basil mixture. Finish with a dramatic drizzle of thick balsamic glaze and extra fresh basil. Serve immediately!

Notes

- Mediterranean Diet Swap: Replaced butter basting with extra virgin olive oil for heart-healthy unsaturated fats while preserving a rich caramelized crust.
- Always Slice Against the Grain: Flank steak has long, visible muscle fibers. Slicing across/against these fibers makes every bite tender.
- Storage: Keep steak and Caprese topping in separate containers in the fridge for up to 3 days.