Ingredients for Balsamic Caprese Grilled Steak

• Flank Steak: The star of this dish, providing a hearty, protein-rich base. Choose a cut like flank or sirloin for best grilling results.
• Cherry Tomatoes: Add a burst of sweet, acidic freshness, essential for the Caprese element. Halve them for even distribution and easier eating.
• Fresh Mozzarella Balls: Provides creamy texture and mild flavor, completing the Caprese trio. Use bocconcini for perfect bite-sized pieces.
• Fresh Basil Leaves: Delivers fragrant, aromatic notes that elevate the Balsamic Caprese Grilled Steak. Always use fresh basil for best flavor.
• Extra Virgin Olive Oil: Serves as a base for the marinade and dressing, adding richness. A good quality olive oil makes all the difference.
• Balsamic Vinegar: Creates the tangy, sweet reduction, an essential Caprese flavor. Use a high-quality vinegar for a superior glaze.
• Garlic Cloves: Infuses deep savory aroma and flavor into the steak and dressing. Freshly minced garlic offers the most potent taste.
• Worcestershire Sauce: Adds umami depth and helps tenderize the steak during marination. It’s a secret weapon for flavorful grilled steak.
• Red Onion: Offers a sharp, pungent bite that contrasts beautifully with the other flavors. Slice thinly for a delicate crunch.
• Kosher Salt: An essential seasoning that enhances all the flavors in the dish. Salt generously to bring out the steak’s natural taste.
• Freshly Ground Black Pepper: Provides a pungent, earthy warmth that complements the steak perfectly. Grind fresh for maximum aroma and flavor.
• Red Pepper Flakes: Adds a subtle, optional kick of heat for those who enjoy a little spice. Adjust the amount to your preference.

How to Make Balsamic Caprese Grilled Steak

Whisk Marinade:

In a bowl, whisk together olive oil, balsamic vinegar, minced garlic, Worcestershire, salt, pepper, and red pepper flakes. This creates the flavorful base for your Ultimate Balsamic Caprese Grilled Steak. Ensure it’s well combined.

Marinate Steak:

Place the flank steak in a shallow dish or zip-top bag. Pour the prepared marinade over the steak, turning to coat completely. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.

Heat Grill:

Preheat your grill to medium-high heat (around 400-450°F). Lightly oil the grill grates to prevent sticking. This ensures a perfect sear for your steak, locking in those delicious juices.

Grill Steak:

Remove the steak from the marinade, letting excess drip off. Grill for 5-7 minutes per side for medium-rare, or until desired doneness. This perfect grilling technique makes a juicy Balsamic Caprese Grilled Steak. Let it rest!

Mix Caprese:

While the steak rests, gently combine the halved cherry tomatoes, fresh mozzarella, thinly sliced red onion, and chopped basil in a bowl. This fresh Caprese topping will perfectly complement your grilled steak.

Slice & Serve:

Slice the rested Balsamic Caprese Grilled Steak against the grain into thin strips. Arrange the steak on a platter and generously top with the fresh Caprese mixture. Drizzle with any remaining balsamic glaze from the dish. Enjoy this incredible meal!

How to Store Balsamic Caprese Grilled Steak

To store leftover Balsamic Caprese Grilled Steak, place it in an airtight container and refrigerate promptly. It will stay fresh for 3-4 days. Don’t let it sit out too long, or it won’t be safe to eat – I learned this the hard way with a forgotten plate once! Always check for off smells or sliminess before enjoying.

For make-ahead, prep the Caprese mixture a day in advance. Store it in an airtight container in the refrigerator. Keep the grilled steak and fresh Caprese separate until serving. Reheat steak gently. Top with fresh Caprese right before serving.

What to Serve with Balsamic Caprese Grilled Steak

Serve your Balsamic Caprese Grilled Steak warm, sliced against the grain and generously topped with the vibrant Caprese. For a stunning presentation, garnish with extra fresh basil. This dish is perfect on its own, but also pairs wonderfully with a light pasta salad or a crisp white wine, allowing you to truly enjoy the experience.

My favorite way to serve this grilled steak is simply with a side of warm, crusty bread. It’s perfect for soaking up all those delicious balsamic juices and the Caprese dressing, making every bite incredibly satisfying. It’s a simple, comforting pleasure.

Frequently Asked Questions

→ Can I substitute flank steak for another cut in this Balsamic Caprese Grilled Steak recipe?

Yes, you can use sirloin, skirt, or even ribeye steak. Adjust grilling time as needed for the cut’s thickness. Flank is great for its flavor and tenderness when sliced against the grain, but other cuts work wonderfully for a juicy steak.

→ How do I prevent my Balsamic Caprese Grilled Steak from becoming dry and tough?

The most critical step is resting the steak for 5-10 minutes after grilling; otherwise, juices escape, leaving dry meat. Also, ensure you slice it against the grain into thin strips. My early attempts were hockey pucks until I learned this patience!

→ How long can I store leftover Balsamic Caprese Grilled Steak and topping safely?

Store the grilled steak and Caprese topping separately in airtight containers in the refrigerator for 3-4 days. Always check for off smells or sliminess before enjoying. I learned the hard way not to let a forgotten plate sit out too long!

→ Can I make parts of this Balsamic Caprese Grilled Steak recipe ahead of time?

Yes, you can prep the Caprese mixture a day in advance and store it refrigerated. The marinade can also be whisked ahead. However, I don’t recommend freezing the assembled dish; fresh is always best for the Caprese elements.

→ What if I don’t have a grill for making this delicious grilled steak?

You can use a heavy-bottomed cast-iron skillet or grill pan on the stovetop. Get it very hot with a little oil, then sear the steak for similar times. You’ll still achieve a great crust and juicy interior, just without the smoky flavor.