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ChefsPantry recipe card for fully sliced grilled balsamic flank steak Caprese.
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Grilled Balsamic Flank Steak Caprese

Grilled balsamic flank steak with blistered tomatoes, mozzarella, basil, and reserved dressing.

4-6 servingsAbout 4 hr 30 minEasy
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Ingredients

  • 1 1/2 lb flank steak
  • 1/4 cup balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 garlic clove, minced
  • 1 Tbsp whole-grain Dijon mustard
  • 1 1/2 tsp fresh rosemary, chopped
  • 1 1/2 tsp dried oregano
  • 2 cups cherry tomatoes
  • 8 oz mozzarella pearls, drained
  • 1/4 cup fresh basil, torn
  • Kosher salt and black pepper

Instructions

  1. Blend garlic, rosemary, oregano, Dijon, balsamic vinegar, and olive oil. Reserve 2 Tbsp of dressing before adding the raw steak.
  2. Coat the steak with the remaining marinade, cover, and refrigerate for 4 to 12 hours.
  3. Heat the grill to medium-high and oil the grates. Grill the steak, turning once, until it reaches 145 degrees F.
  4. Rest the steak for at least 3 minutes. Meanwhile, grill the cherry tomatoes for 3 to 5 minutes, until blistered.
  5. Slice the entire steak thinly against the grain. Top with tomatoes, mozzarella pearls, and torn basil.
  6. Drizzle with the reserved dressing, season with salt and pepper, and serve.