Go Back

Balsamic Grilled Flank Steak

This Balsamic Grilled Flank Steak Caprese combines the bold flavors of a classic Italian Caprese salad with the rich, smoky taste of grilled steak.
Print Recipe Pin Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • For the Steak and Marinade:
  • 1½ lbs flank steak
  • ⅓ cup balsamic vinegar
  • ¼ cup olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • For the Caprese Topping:
  • 8 ounces fresh mozzarella sliced
  • 2 large tomatoes sliced
  • ½ cup fresh basil leaves
  • 2 tablespoons balsamic glaze
  • Salt and black pepper to taste

Equipment

  • Grill or grill pan
  • Mixing bowl
  • Whisk
  • Knife and cutting board
  • Tongs

Method
 

  1. Prepare the Marinade:
  2. In a mixing bowl, whisk together the balsamic vinegar, olive oil, soy sauce, honey, garlic, oregano, salt, and black pepper.
  3. Marinate the Steak:
  4. Place the flank steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak, ensuring it’s well-coated. Marinate in the refrigerator for at least 2 hours, or up to 8 hours for maximum flavor.
  5. Preheat the Grill:
  6. Heat your grill or grill pan to medium-high heat. Remove the steak from the marinade, letting any excess drip off.
  7. Grill the Steak:
  8. Cook the steak for 4-5 minutes per side for medium-rare, or adjust the time to your preferred doneness. Use a meat thermometer if needed (135°F for medium-rare).
  9. Rest the Steak:
  10. Remove the steak from the grill and let it rest for 10 minutes to retain its juices.
  11. Assemble the Caprese Topping:
  12. Slice the steak against the grain into thin strips. Arrange the slices on a serving platter. Top with fresh mozzarella, tomato slices, and basil leaves.
  13. Drizzle and Serve:
  14. Drizzle the dish with balsamic glaze, sprinkle with a little salt and pepper, and serve immediately.

Notes

Tenderizing the Steak: Score the surface of the steak lightly before marinating to allow the flavors to penetrate deeper.
Balsamic Glaze Shortcut: If you don’t have pre-made glaze, reduce balsamic vinegar with a little honey over low heat until thickened.