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Balsamic Grilled Flank Steak Caprese

Balsamic grilled flank steak caprese with medium-rare slices topped like a classic caprese—fresh mozzarella, tomato, and basil—finished with balsamic glaze. Marinated flank steak is grilled hot, rested, thinly sliced against the grain, then dressed for a glossy, tangy finish.
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Prep Time 15 minutes
Cook Time 12 minutes
marinating 1 hour
Total Time 1 hour 27 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 640
Ingredients Method Notes

Ingredients
  

flank steak
  • 1.5 lb flank steak
balsamic vinegar
  • 0.25 cup balsamic vinegar
olive oil
  • 3 tbsp olive oil
  • 1 extra virgin olive oil for drizzling
garlic
  • 3 clove garlic minced
dried oregano
  • 1 tsp dried oregano
salt
  • salt to taste
black pepper
  • pepper to taste
fresh mozzarella
  • 8 oz fresh mozzarella sliced
tomatoes
  • 2 tomatoes large, sliced
fresh basil
  • 0.25 cup fresh basil leaves
balsamic glaze
  • 2 tbsp balsamic glaze

Method
 

Marinate the steak
  1. Whisk balsamic vinegar, olive oil, garlic, oregano, salt, and pepper together until uniform, then mix in the steak. Marinate for at least 1 hour, covered, so the surface looks well coated.
Grill and slice
  1. Preheat the grill to high heat and pat the steak dry with paper towels. The steak should look dry on the outside for better browning.
  2. Grill the steak for 5-6 minutes per side for medium-rare, maintaining high heat throughout. You should see clear grill marks and a pink center when checked.
  3. Remove the steak from the grill and let it rest for 10 minutes. The juices should settle so the slices hold together when cut.
  4. Slice the steak thinly against the grain. The slices should be even and slightly fanned for topping.
Caprese-style topping
  1. Arrange the sliced steak on a platter and top with mozzarella slices, tomato slices, and fresh basil. The mozzarella should cover most of the meat for melting and the tomatoes should look vibrant and layered.
  2. Drizzle with balsamic glaze and extra virgin olive oil before serving. Finish with glossy streaks so every slice gets a tangy sheen.

Notes

Pro tip: keep the steak dry right before grilling—patting it well helps you get strong sear marks and a better medium-rare edge. Refrigerate leftovers in an airtight container up to 3 days; assemble and drizzle balsamic/olive oil right before eating for best texture. Freezing is not recommended. For a lighter swap, use part-skim mozzarella while keeping the balsamic glaze and tomatoes unchanged.