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Balsamic Grilled Flank Steak Caprese

Balsamic grilled flank steak caprese features a quick balsamic-garlic marinade and a high-heat grill for juicy medium-rare slices. Finish with fresh mozzarella, sliced tomatoes, basil, and a balsamic glaze drizzle for a Caprese-inspired steak platter.
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Prep Time 15 minutes
Cook Time 12 minutes
resting 10 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Flank steak marinade and Caprese toppings
  • 1.5 lb flank steak Trim excess fat; pat dry before grilling.
  • 0.25 cup balsamic vinegar Forms the marinade base.
  • 3 tbsp olive oil Helps the steak brown evenly.
  • 3 cloves garlic Use minced cloves.
  • 1 tsp dried oregano Seasoning for the marinade.
  • salt and pepper to taste Season the marinade to your preference.
  • 8 oz fresh mozzarella Slice for topping after steak is rested.
  • 2 large tomatoes Slice for layering on top.
  • 0.25 cup fresh basil leaves Use fresh leaves for the final garnish.
  • 2 tbsp balsamic glaze Drizzle over the assembled platter.
  • extra virgin olive oil for drizzling Use sparingly for a glossy finish.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Marinate the steak
  1. Whisk balsamic vinegar, olive oil, garlic, dried oregano, salt, and pepper in a bowl until combined. Marinate the flank steak for at least 1 hour.
Preheat and grill
  1. Preheat the grill to high heat, then pat the steak dry with paper towels to promote browning. Let it come to a brief ready-to-grill stage on the surface.
  2. Grill the steak for 5-6 minutes per side for medium-rare, or until desired doneness is reached, using high heat. Avoid frequent flipping so a crust forms.
Rest, slice, and caprese top
  1. Remove the steak from the grill and rest for 10 minutes to keep juices inside. This step supports clean thin slicing.
  2. Slice the steak thinly against the grain for tender bites. Keep slices slightly overlapped for easier topping.
  3. Arrange the sliced steak on a platter and top with mozzarella slices, tomato slices, and fresh basil leaves. Cover the top surface so every bite gets Caprese elements.
  4. Drizzle with balsamic glaze and extra virgin olive oil before serving. Finish with visible sheen over the tomatoes and mozzarella.

Notes

For best flavor, marinate at least 1 hour (up to overnight in the fridge) and let the steak sit at room temperature briefly before grilling. Refrigerate leftovers in a sealed container up to 3 days; the steak is best reheated gently (or enjoyed cold). Freezing is not recommended because mozzarella and tomato texture can break down. For a lower-fat option, use part-skim mozzarella and trim visible fat from the flank steak.