Balsamic grilled steak caprese tops sliced flank steak with juicy cherry tomatoes, fresh mozzarella, and basil, all drizzled with a tangy balsamic dressing. The steak marinates for an hour, grills in fifteen minutes, and serves four.
The same balsamic mixture that flavors the steak becomes the dressing for the tomatoes, so the plate tastes bright and cohesive. Cold mozzarella and basil contrast with the hot, charred meat, and the whole dish feels like a summer salad turned into a main course.
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The Idea Behind Balsamic Grilled Steak Caprese
A balsamic and Dijon marinade tenderizes flank steak and adds a sweet, tangy crust on the grill.
Using half the marinade for the steak and half for the tomatoes means no extra dressing to make.
The dish is colorful, filling, and low in carbohydrates, with fresh flavors that suit warm evenings.
Ingredients for Balsamic Grilled Steak Caprese
- The marinade is a quarter cup of balsamic vinegar, a quarter cup of olive oil, one tablespoon of Dijon mustard, one teaspoon of honey, one minced garlic clove, and a quarter teaspoon each of salt and pepper.
- You also need two pounds of flank steak, two cups of cherry tomatoes, one cup of diced fresh mozzarella, and two tablespoons of thinly sliced basil.
Flank steak. It is lean and beefy and slices thin across the grain.
Balsamic vinegar. It tenderizes the meat and gives sweet tang.
Cherry tomatoes. They add juicy, fresh acidity.
Fresh mozzarella. It adds cool, creamy contrast.
Basil. It adds a fragrant, peppery finish.
Step by Step Balsamic Grilled Steak Caprese
1. Make the marinade. Whisk the balsamic vinegar, olive oil, Dijon, honey, garlic, salt, and pepper in a bowl and set half aside.
2. Marinate. Coat the steak with the other half in a shallow dish or zip top bag and refrigerate for at least one hour, or overnight.
3. Heat the grill. Heat a grill to medium high heat and oil the grates lightly.
4. Grill. Cook the steak for five to seven minutes per side until it reaches 145 F, then rest it for ten minutes.
5. Dress the tomatoes. Toss the tomatoes and mozzarella with the reserved marinade.
6. Assemble. Slice the steak against the grain, top with the tomato mixture and basil, and serve.
Slice flank steak against the grain, which means cutting across the long fibers rather than along them. Short fibers feel tender, while long ones feel tough and stringy. Look at the lines on the meat before you cut, and turn the steak if needed so your knife crosses them.
Never reuse the marinade that touched raw steak as a dressing. Set aside half of the mixture before the steak goes in, and keep that portion in the refrigerator. Discard the used marinade, and wash the dish and your hands thoroughly after handling raw meat.
Making Balsamic Grilled Steak Caprese Ahead and Storing It
Keep leftover steak and the tomato mixture in separate airtight containers in the refrigerator for up to three days. Eat the steak cold on salads or sandwiches, or warm it briefly in a skillet so it does not overcook. The mozzarella softens in storage, so add fresh basil before serving.
Pro Tips for Balsamic Grilled Steak Caprese
Flag the allergens. This dish contains milk, and balsamic vinegar and Dijon mustard may contain sulfites, so check every label.
Do not taste raw marinade. Do not taste the marinade that touched raw steak, and wash your hands and tools after handling raw meat.
Check the temperature. Steak is safe at 145 F with a rest time of three minutes, and a thermometer removes guessing.
Bring it to room temperature. Take the steak out for twenty minutes before grilling.
Pat the steak dry. Dry meat browns better.
Use ripe tomatoes. Sweet tomatoes balance the vinegar.
Reduce the balsamic. Simmer extra vinegar to a syrup for drizzling.
Check trusted guidance. Read the FDA safe food handling guidance for cooking and chilling beef.
To make a balsamic reduction, simmer half a cup of balsamic vinegar in a small pan for eight to ten minutes until it coats a spoon. Cool it, then drizzle it over the finished plate. It is sweeter and thicker than the raw vinegar and looks glossy on the white mozzarella.
No grill is no problem. Sear the steak in a hot cast iron skillet for four to five minutes per side, or roast it under a broiler. You will get less smoky flavor but a good crust, and the pan juices can be spooned over the tomatoes.
How to Serve Balsamic Grilled Steak Caprese
Serve the steak on a platter with grilled bread, corn on the cob, or a simple green salad. For more balsamic and caprese ideas, try balsamic steak gorgonzola salad, grilled bruschetta chicken caprese, caprese stuffed salmon, or slow cooker balsamic beef roast.
Frequently Asked Questions About Balsamic Grilled Steak Caprese
How long should balsamic grilled steak caprese marinate?
One hour is enough, and overnight works well too.
Can you make balsamic grilled steak caprese ahead of time?
Yes. Marinate the steak early and assemble the plate just before serving.
Can you freeze balsamic grilled steak caprese?
Freeze the marinated raw steak, but do not freeze the tomatoes or mozzarella.
Which cut of steak can I use?
Skirt steak, sirloin, or flat iron all work.
How do I keep the steak tender?
Do not overcook it, rest it, and slice against the grain.
Balsamic Grilled Steak Caprese
Equipment
- Grill
- Shallow dish
- Meat thermometer
Ingredients
Main Ingredients
- ¼ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1 cloves garlic minced
- ¼ tsp salt
- ¼ tsp black pepper
- 32 oz flank steak
- 2 cup cherry tomatoes halved
- 1 cup fresh mozzarella diced
- 2 tbsp fresh basil thinly sliced
Instructions
Cooking
- Whisk. Whisk the vinegar, oil, Dijon, honey, garlic, salt, and pepper and set half aside.
- Marinate. Coat the steak with the rest and refrigerate for at least 1 hour.
- Grill. Grill 5 to 7 minutes per side to 145 F and rest 10 minutes.
- Toss. Toss the tomatoes and mozzarella with the reserved dressing.
- Serve. Slice the steak against the grain and top with the tomatoes and basil.
