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Balsamic Grilled Flank Steak Caprese

Balsamic grilled flank steak caprese with tender medium-rare slices topped with fresh mozzarella, tomatoes, and basil. A garlic-oregano balsamic marinade and quick balsamic glaze drizzle finish the steak with a glossy, tangy shine.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Marinate the steak
  1. Whisk together balsamic vinegar, olive oil, garlic, oregano, salt, and pepper until combined. Submerge the flank steak and marinate for at least 1 hour in the refrigerator.
  2. Preheat the grill to high heat and pat the steak dry with paper towels. Let the steak sit 1 to 2 minutes while the grill finishes heating so the surface sears quickly.
Grill and slice
  1. Grill the steak for 5 to 6 minutes per side for medium-rare, using high heat. Flip only once and continue grilling until the center reaches your desired doneness.
  2. Remove the steak from the grill and let it rest for 10 minutes. Slice thinly against the grain so each piece stays tender.
Top and serve
  1. Arrange the sliced steak on a platter and top with mozzarella slices, tomato slices, and fresh basil leaves. Keep the toppings piled so they warm slightly from the hot steak.
  2. Drizzle with balsamic glaze and extra virgin olive oil before serving. Serve immediately for the best melted-cheese look and bright tomato flavor.

Notes

For deeper flavor, marinate up to 4 hours (refrigerated) and keep the steak covered to prevent odors from settling. Refrigerate leftovers in an airtight container up to 3 days; the steak can be reheated briefly, but mozzarella is best added fresh if you want a more melty top. Freezing is not recommended due to texture changes. For a lower-sodium option, use reduced-salt seasoning or cut back on added salt while still seasoning both sides evenly.