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Easy Grilled Flank Steak Caprese with Balsamic Drizzle

Rose
This Easy Grilled Flank Steak Caprese with Balsamic Drizzle combines juicy grilled steak with fresh tomatoes, creamy mozzarella, and basil. Finished with a sweet-tangy balsamic reduction, it’s a simple yet elegant dish perfect for summer dinners, cookouts, or family meals.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Dinner
Cuisine Italian-American
Servings 4 servings
Calories 380 kcal

Equipment

  • mixing bowl
  • whisk
  • grill or grill pan
  • skillet
  • small saucepan
  • cutting board
  • chef’s knife
  • serving platter

Ingredients
  

  • 1.5 lb flank steak
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 1 tsp salt (or to taste)
  • 1 cup cherry tomatoes
  • 1 cup fresh mozzarella pearls
  • 1 tbsp olive oil (for cooking tomatoes)
  • 1/2 cup balsamic vinegar (for reduction)
  • 1/4 cup fresh basil, chopped

Instructions
 

  • In a bowl, whisk together olive oil, balsamic vinegar, minced garlic, oregano, black pepper, and salt. Place the flank steak in a shallow dish and pour the marinade over it, coating both sides. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  • Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and grill for 5–6 minutes per side until nicely charred and cooked to your preferred doneness. Transfer to a cutting board and let it rest for 5 minutes.
  • While the steak rests, heat 1 tablespoon olive oil in a skillet over medium heat. Add the cherry tomatoes and cook for 3–4 minutes until they blister and release their juices.
  • In a small saucepan, simmer 1/2 cup balsamic vinegar over medium heat for 6–8 minutes until reduced and thick enough to coat the back of a spoon.
  • Slice the rested steak thinly against the grain. Arrange on a serving platter and top with blistered tomatoes and mozzarella pearls. Drizzle with balsamic reduction and finish with fresh chopped basil before serving.

Notes

For best flavor, marinate the steak for 2–4 hours if time allows. Always let the steak rest for 5 minutes before slicing and cut against the grain for tenderness. Burrata can replace mozzarella for a creamier topping, and grilled portobello mushrooms work well as a vegetarian alternative. Serve immediately for the freshest flavor.

Nutrition

Calories: 380kcalCarbohydrates: 10gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 420mgPotassium: 520mgFiber: 2gSugar: 6gVitamin A: 850IUVitamin C: 18mgCalcium: 150mgIron: 3mg
Keyword balsamic steak recipe, flank steak caprese, grilled flank steak, steak caprese salad
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