This Grilled Flank Steak Caprese brings together smoky, charred beef with bright, fresh caprese flavors. The steak has a savory crust and tender interior. The cherry tomatoes burst with sweetness. Fresh mozzarella melts slightly and the basil adds a fragrant, peppery lift. It’s simple, fast, and perfect for weeknights or a casual dinner with friends — and if you enjoy bold flank steak ideas, try a spicy twist like this chili lime flank steak recipe for another fun option.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving:
- Calories per serving: 520 kcal
- Protein: 50 g
- Carbohydrates: 6 g
- Fat: 31 g
- Fiber: 1.5 g
- Sugar: 4.5 g
- Sodium: 520 mg
Why Make This Grilled Flank Steak Caprese
This dish combines the best of a classic Caprese salad with the bold flavor of grilled flank steak. You get a contrast of textures: crisped, charred edges on the steak and soft, milky mozzarella. The tomatoes pop with juice and the basil releases a fresh aroma. It cooks quickly, which makes it ideal for busy nights. The bright balsamic and olive oil dressing ties everything together with a tangy, silky finish.
How to Make Grilled Flank Steak Caprese
This recipe is fast and forgiving. You’ll season and grill the steak, toss a simple caprese mix, then slice and assemble. Taste the salty beef, sweet tomatoes, creamy cheese, and tangy balsamic all in one bite. Use a hot grill for a good sear and always slice the steak against the grain for tenderness.
Ingredients:
- 1 flank steak
- Salt and pepper
- 2 cups cherry tomatoes, halved
- 8 oz fresh mozzarella, cubed
- 1 cup fresh basil leaves
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
Directions:
Step 1: Preparation
Preheat your grill to medium-high heat. Pat the flank steak dry with paper towels. Season both sides generously with salt and pepper. If you like, let the steak sit at room temperature for 10 minutes while you prepare the caprese ingredients.
Step 2: Mixing
In a medium bowl, combine the halved cherry tomatoes, cubed fresh mozzarella, and torn or sliced basil leaves. Drizzle with 2 tablespoons olive oil and 2 tablespoons balsamic vinegar. Toss gently to coat. Taste and add a pinch of salt or a grind of black pepper if needed.
Step 3: Cooking
Place the steak on the hot grill. Grill for about 4–5 minutes per side for medium-rare, depending on thickness and grill heat. Look for a deep brown crust and clear grill marks. Use an instant-read thermometer if you like: 125–130°F for medium-rare. Remove the steak from the grill and let it rest for 5–10 minutes to keep it juicy.
Step 4: Finishing
Slice the flank steak thinly against the grain. Arrange slices on a serving platter and spoon the caprese mixture over the top. Let the warm steak mingle with the tomatoes and cheese for a minute so the mozzarella softens slightly. Serve immediately.
How to Serve Grilled Flank Steak Caprese
Serve this dish warm or at room temperature. It pairs well with crusty bread, a simple green salad, or roasted vegetables. For a picnic or buffet, lay slices on a platter and let guests top their portions with the caprese mix. A drizzle of extra balsamic reduction makes it more decadent. Garnish with extra basil leaves for color and aroma.
How to Store Grilled Flank Steak Caprese
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Keep dressing separate if possible to preserve tomato texture.
- Freezer: Not recommended for the caprese salad (mozzarella and tomatoes change texture when frozen). You can freeze cooked steak slices for up to 2 months, then thaw and reheat gently.
- Reheat: Warm steak slices in a skillet over low heat or in a 300°F oven for a few minutes. Add the caprese mix fresh after reheating for the best texture.
Expert Tips for Perfect Grilled Flank Steak Caprese
- Bring steak to room temperature for even cooking. Cold meat can cook unevenly.
- Pat the steak dry to help form a good crust.
- Don’t skip resting — it locks in juices.
- Slice against the grain to shorten muscle fibers and make the steak tender.
- Use ripe, firm cherry tomatoes for bursts of sweet flavor.
- If mozzarella is very wet, drain and pat it dry to avoid watering down the salad.
- Taste the caprese before dressing the whole dish. Adjust balsamic and oil to your preference.
- For extra flavor, add a splash of aged balsamic or a pinch of red pepper flakes.
Delicious Variations
- Balsamic Glaze: Reduce extra balsamic to a syrup and drizzle for a sweeter finish.
- Garlic-Basil Butter: Brush steak with a garlic-basil butter after grilling for richness.
- Avocado Slice: Add sliced avocado to the caprese mix for creaminess.
- Pesto Twist: Stir a spoonful of pesto into the caprese for a herb-forward version.
- Lemon Zest: Add lemon zest to the dressing for a bright citrus note.
Frequently Asked Questions
Q: Can I marinate the flank steak?
A: Yes. A short 30–60 minute marinade with olive oil, garlic, and herbs adds flavor. Avoid long acidic marinades (like lots of lemon or vinegar) for more than a few hours because they can make the meat tough.
Q: How do I know when the steak is done?
A: Use an instant-read thermometer. Aim for 125–130°F for medium-rare, 135°F for medium. Look for a deep sear on the outside. Rest the steak — it continues to cook a bit while resting.
Q: Can I make this without a grill?
A: Yes. Use a heavy skillet or grill pan over high heat. Sear the steak the same way, 4–5 minutes per side depending on thickness, then rest and slice.
Q: What if I prefer well-done steak?
A: Cook the steak longer, but watch it closely to avoid drying. Consider thicker cuts for well-done to keep some juiciness. You can also finish in a moderate oven after searing.
Q: Can I prepare components ahead of time?
A: Yes. Make the caprese mix up to a day ahead and keep it chilled. Cook the steak just before serving for best texture and flavor. If you must reheat steak, do it gently to avoid toughness.
Q: Is this recipe good for entertaining?
A: Absolutely. Grill the steak, toss the caprese, and assemble on a platter. It looks impressive and feeds a small group easily.
Conclusion
This Grilled Flank Steak Caprese balances smoky, savory beef with bright tomato and creamy mozzarella. It’s quick, flavorful, and elegant enough for guests yet easy enough for weeknights. Give it a try soon — the mix of textures and fresh aromas makes every bite satisfying. For another similar take with clear instructions and photos, see Grilled Caprese Flank Steak – Little Sunny Kitchen.
Print
Grilled Flank Steak Caprese
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A delicious combination of smoky grilled flank steak with fresh caprese flavors, perfect for weeknights or casual gatherings.
Ingredients
- 1 flank steak
- Salt and pepper
- 2 cups cherry tomatoes, halved
- 8 oz fresh mozzarella, cubed
- 1 cup fresh basil leaves
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
Instructions
- Preheat your grill to medium-high heat. Pat the flank steak dry with paper towels. Season both sides generously with salt and pepper. Let sit at room temperature for 10 minutes while preparing caprese ingredients.
- In a medium bowl, combine the halved cherry tomatoes, cubed fresh mozzarella, and torn or sliced basil leaves. Drizzle with olive oil and balsamic vinegar. Toss gently to coat.
- Place the steak on the hot grill. Grill for about 4–5 minutes per side for medium-rare. Look for a deep brown crust and grill marks. Remove steak and let it rest for 5–10 minutes.
- Slice the flank steak thinly against the grain. Arrange slices on a serving platter and spoon the caprese mixture over the top. Serve immediately.
Notes
Serve warm or at room temperature. Pairs well with crusty bread or salad. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4.5g
- Sodium: 520mg
- Fat: 31g
- Saturated Fat: 10g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1.5g
- Protein: 50g
- Cholesterol: 100mg
