Grilled Flank Steak Caprese with Balsamic Dressing
A juicy, tender grilled flank steak topped with fresh mozzarella, cherry tomatoes, basil, and a rich balsamic glaze. Ready in 30 minutes and impressive enough for guests.
Equipment
- Grill or grill pan
- Cutting Board
- Sharp knife
- Meat thermometer
Ingredients
- 1.5 lbs flank steak
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup cherry tomatoes, halved
- 8 oz fresh mozzarella, sliced
- 1 handful fresh basil leaves
- 3 tbsp balsamic glaze
- 1 tsp red pepper flakes optional
Instructions
- Pat the flank steak dry with paper towels. Rub with olive oil, garlic, oregano, salt, and pepper. Let rest at room temperature for 20 minutes.
- Preheat your grill or grill pan to high heat.
- Grill the steak for 4 to 5 minutes per side for medium-rare, or until internal temperature reaches 130-135°F.
- Rest the steak on a cutting board for 8 to 10 minutes before slicing.
- Slice thinly against the grain and arrange on a serving platter.
- Top with mozzarella slices, cherry tomatoes, and fresh basil leaves.
- Drizzle generously with balsamic glaze and serve immediately.
Notes
- Always slice flank steak against the grain for tender results.
- Do not skip the resting step - it keeps the juices inside the meat.
- Swap mozzarella for feta and add olives for a Mediterranean variation.
- Store steak and caprese toppings separately if making ahead.