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Grilled Flank Steak Caprese with Balsamic Dressing

Juicy, thinly sliced grilled flank steak topped with a fresh, vibrant caprese salad of cherry tomatoes, mozzarella pearls, basil, and drenched in a thick balsamic glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-Fusion, Summer
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Flank Steak
  • 1.5 lbs flank steak or skirt steak
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Caprese Topping
  • 1 pint cherry tomatoes or grape tomatoes
  • 8 oz fresh mozzarella pearls drained
  • 0.5 cup fresh basil chopped
  • 1 tbsp extra virgin olive oil
  • 1 pinch flaky sea salt
Finish
  • 0.25 cup balsamic glaze store-bought or homemade

Equipment

  • Grill or grill pan
  • Meat thermometer
  • Sharp Carving Knife
  • Cutting board

Method
 

  1. Rub the flank steak with 2 tbsp olive oil, minced garlic, kosher salt, and pepper. Let marinate for 30 minutes at room temperature.
  2. Preheat your grill to high heat (450°F - 500°F).
  3. Grill the steak for 4-6 minutes per side until charred and the internal temperature reaches 130°F-135°F for medium-rare.
  4. Remove the steak from the grill, tent loosely with foil, and let it rest for 5-10 minutes.
  5. While the meat rests, toss the cherry tomatoes and mozzarella pearls with 1 tbsp extra virgin olive oil and a pinch of flaky salt.
  6. Using a sharp knife, slice the rested flank steak very thinly across the grain. Arrange on a serving platter.
  7. Top the sliced steak with the tomato and mozzarella mixture. Sprinkle fresh chopped basil evenly over the top.
  8. Drizzle the entire platter generously with the thick balsamic glaze. Serve immediately.

Notes

Always slice flank steak perpendicular to the grain to ensure it is tender and easy to chew. Leftovers make an amazing cold steak salad the next day!