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- 1 ½ lbs flank steak - 1 cup balsamic vinegar - 3 tablespoons honey - 1 teaspoon garlic powder - 1 teaspoon freshly cracked black pepper - 1 teaspoon sea salt - 1 cup cherry tomatoes, halved - 8 oz fresh mozzarella balls, halved - 1 cup fresh basil leaves, gently torn - 2 tablespoons extra virgin olive oil - Grill or grill pan - Mixing bowl - Meat thermometer - Serving platter The main ingredients for Balsamic Grilled Flank Steak Caprese include flank steak and balsamic vinegar. The steak provides rich flavor, while the balsamic adds a sweet, tangy touch. Honey balances the acidity, making the marinade delightful. Simple seasonings like garlic powder, black pepper, and sea salt enhance the taste. The Caprese salad ingredients complement the steak. Cherry tomatoes bring sweetness, and fresh mozzarella adds creaminess. Torn basil leaves give a fragrant note. Extra virgin olive oil ties everything together, enhancing the dish's overall flavor. You will need a grill or grill pan to cook the steak. A mixing bowl helps combine the marinade. A meat thermometer ensures perfect doneness. Lastly, a serving platter shows off your meal beautifully. For the complete step-by-step preparation of this dish, refer to the Full Recipe. - In a mixing bowl, whisk together: - 1 cup balsamic vinegar - 3 tablespoons honey - 1 teaspoon garlic powder - 1 teaspoon freshly cracked black pepper - 1 teaspoon sea salt - Place the flank steak in a resealable bag. - Pour the marinade over the steak, making sure it coats every inch. - Seal the bag tightly and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor. - Preheat your grill to medium-high. Aim for around 400-450°F (200-230°C). - After marinating, take the flank steak out of the bag. - Let any excess marinade drip off, then discard the leftover marinade. - Place the flank steak directly on the hot grill. - Grill for about 5-7 minutes on one side. - Flip and grill for another 5-7 minutes. - Check the internal temperature with a meat thermometer. It should read 130-135°F (54-57°C) for medium-rare. - After grilling, transfer the steak to a cutting board. Let it rest for 5-10 minutes before slicing. - In a medium-sized bowl, combine: - 1 cup cherry tomatoes, halved - 8 oz fresh mozzarella balls, halved - 1 cup fresh basil leaves, gently torn - Drizzle 2 tablespoons of extra virgin olive oil over the mixture. - Gently toss everything to coat evenly. - Slice the rested flank steak thinly against the grain. - Arrange the steak on a serving platter. - Place the Caprese salad next to the steak. - Drizzle extra balsamic vinegar over the dish if desired. For the full recipe, refer to the instructions above. Marinating your flank steak is key. It enhances flavor and tenderness. Aim for at least one hour, but four hours is best. If you’re short on time, consider using soy sauce or citrus juice. These alternatives add a tasty twist to the dish. To get those perfect grill marks, place the steak on the hot grill and leave it untouched for a few minutes. This allows char to form. Flare-ups can happen when fat drips onto the flames. To avoid this, trim excess fat from your steak and keep a spray bottle of water handy. For a stunning plate, arrange the steak slices on one side and the Caprese salad on the other. This creates a visual balance. Fresh basil leaves make a great garnish. Drizzling balsamic reduction adds a touch of elegance and extra flavor to your dish. {{image_4}} If you want to switch things up, try chicken or pork. Both meats grill well and soak up flavors nicely. For chicken, use boneless breasts or thighs. Marinate them just like the flank steak. For pork, consider pork tenderloin for a tender bite. For vegetarian options, you can grill portobello mushrooms or eggplant. Both have a meaty texture that works great with the balsamic marinade. Just slice them thickly, marinate, and grill. They will add a unique twist to your meal. You can enhance your Caprese salad with different ingredients. Adding creamy avocado gives a rich flavor and texture. Simply slice the avocado and toss it with the tomatoes and mozzarella. Another great option is arugula. This peppery green adds a nice bite. Substitute mozzarella with burrata for a creamier experience. Burrata melts beautifully and enhances the dish's richness. To elevate your dish, consider making a balsamic reduction. Simply simmer balsamic vinegar until it thickens. This sweet and tangy drizzle adds depth to the flavors. For an infused balsamic sauce, add herbs like rosemary or thyme while reducing. This adds extra flavor layers to the sauce. You can also try infusing the vinegar with garlic or chili for a kick. For the full recipe, check out the detailed steps provided earlier. Enjoy experimenting with these variations! To keep your Balsamic Grilled Flank Steak Caprese fresh, store leftovers in an airtight container. This will help maintain flavor and texture. Place the steak in one container and the Caprese salad in another. This way, the salad won’t get soggy. Refrigerate them right after serving. They should last for about three days. When reheating steak, use gentle heat. The best method is to warm it in a skillet over low heat. This keeps the meat juicy. Avoid using a microwave as it may dry out the steak. For the Caprese salad, do not heat it. Just serve it cold for the best taste. You can add a drizzle of olive oil before enjoying. You can freeze the grilled flank steak, but the Caprese salad does not freeze well. Wrap the steak tightly in plastic wrap, then place it in a freezer bag. This keeps the meat from getting freezer burn. When ready to eat, thaw it in the fridge overnight before reheating. Enjoy your flavorful steak later! You should marinate the flank steak for at least 1 hour. For best results, let it sit for up to 4 hours. This longer time helps the meat soak up all the great flavors. The ideal grill temperature for flank steak is between 400-450°F (200-230°C). This medium-high heat gives you a nice sear while keeping the inside juicy. Yes, you can make this recipe in advance. Marinate the steak and store it in the fridge. You can also prepare the Caprese salad early. Just keep it in a separate container to stay fresh. You can serve this dish with a variety of sides. Grilled vegetables, garlic bread, or a light green salad work well. For drinks, try a chilled red wine or sparkling water. Yes, you can use other vinegars. Red wine vinegar adds a nice tang. Apple cider vinegar gives a fruity twist. Each vinegar brings a unique flavor to your steak. This post covered how to make Balsamic Grilled Flank Steak Caprese. We explored key ingredients, cooking steps, and handy kitchen tools. Marinating the steak enhances its flavor. Grilling adds that perfect smoky taste. Remember to experiment with recipes and variations. Trying different proteins or salad add-ons can lead to new favorites. Follow storage tips to enjoy leftovers later. With practice, you'll master this dish and impress your friends!

Balsamic Grilled Flank Steak Caprese

Elevate your dinner game with Balsamic Grilled Flank Steak Caprese! This delicious recipe features marinated flank steak grilled to perfection, paired with a fresh and vibrant Caprese salad. With just a handful of simple ingredients, you can impress your family and friends. Don't miss out on creating a meal that's both flavorful and beautiful! Click through to explore this mouthwatering recipe and unleash your inner chef today!
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Ingredients
  

1 ½ lbs flank steak

1 cup balsamic vinegar

3 tablespoons honey

1 teaspoon garlic powder

1 teaspoon freshly cracked black pepper

1 teaspoon sea salt

1 cup cherry tomatoes, halved

8 oz fresh mozzarella balls, halved

1 cup fresh basil leaves, gently torn

2 tablespoons extra virgin olive oil

Instructions
 

Marinate the Steak: In a mixing bowl, whisk together the balsamic vinegar, honey, garlic powder, black pepper, and sea salt until well combined. Place the flank steak in a resealable plastic bag or a shallow dish, then pour the marinade over the steak, ensuring it is fully coated. Seal the bag tightly or cover the dish and refrigerate for a minimum of 1 hour, ideally letting it marinate for up to 4 hours for deeper flavor infusion.

    Prepare the Grill: Preheat your grill to a medium-high setting, aiming for a temperature of about 400-450°F (200-230°C). After marination, remove the flank steak from the bag, allowing any excess marinade to drip off. Discard the leftover marinade to prevent contamination.

      Grill the Steak: Once your grill is hot, place the flank steak directly on the grates. Grill for approximately 5-7 minutes on one side, then flip and continue grilling for another 5-7 minutes. Use a meat thermometer to check for doneness; the internal temperature should read 130-135°F (54-57°C) for medium-rare. After grilling, transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing to maintain juiciness.

        Prepare the Caprese Salad: In a medium-sized serving bowl, combine the halved cherry tomatoes, mozzarella balls, and torn basil leaves. Drizzle the extra virgin olive oil over the mixture and gently toss to combine, ensuring all the ingredients are evenly coated.

          Slice and Serve: Thinly slice the rested flank steak against the grain to enhance tenderness. Arrange the slices beautifully on a serving platter, placing the Caprese salad next to it. For an extra burst of tangy flavor, feel free to drizzle over any remaining balsamic vinegar.

            Prep Time: 15 min | Total Time: 1 hr 20 min | Servings: 4

              - Presentation Tips: Serve the sliced flank steak artfully on a large platter, with the vibrant Caprese salad piled alongside. Garnish with additional fresh basil leaves for a pop of color, and if desired, finish with a drizzle of balsamic reduction to elevate the dish's elegance and flavor profile.