Balsamic Grilled Flank Steak

This balsamic flank steak caprese transforms ordinary weeknight dinners into restaurant-worthy meals without the fuss. The tangy marinade infuses the meat with incredible flavor while doing double duty as the final dressing, making this an efficient yet impressive dish that's perfect for both casual family dinners and entertaining guests.

I first served this at a summer gathering when I wanted something special but didn't want to miss time with my guests. Everyone immediately requested the recipe, and it's now become my signature dish when hosting outdoor dinners.

Ingredients

• Flank steak: A lean, flavorful cut that absorbs marinade beautifully and cooks quickly. Look for even thickness throughout for consistent cooking.
• Balsamic vinegar: The foundation of the marinade provides sweet tanginess. Choose a good quality brand but save the expensive aged balsamics for finishing other dishes.
• Extra virgin olive oil: Creates richness in the marinade and helps transfer flavors into the meat. Use a fruity variety for best results.
• Dijon mustard: Acts as an emulsifier while adding depth. French brands tend to have the perfect balance of heat and acidity.
• Honey: Balances the acidity with natural sweetness. Local raw honey brings subtle floral notes.
• Fresh garlic: Adds aromatic intensity. Always use fresh rather than pre-minced for brighter flavor.
• Cherry tomatoes: These become sweet flavor bombs when blistered. Choose a mix of colors if available for visual appeal.
• Fresh mozzarella: The creamy texture contrasts beautifully with the meat. Buffalo mozzarella has the best flavor but regular fresh mozzarella works well too.
• Fresh basil: Provides the signature caprese flavor. Look for vibrant green leaves with no dark spots.

Step-by-Step Instructions

Make the marinade:

Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt and pepper until completely emulsified. The mixture should look glossy and unified. Reserve half in a separate container and refrigerate for serving later.

Marinate the steak:

Place the flank steak in a shallow dish or zip-top bag and pour the remaining marinade over it, ensuring even coverage. Seal and refrigerate for at least 12 hours, turning once if possible. The long marination time allows the acid to tenderize the meat and flavors to penetrate deeply.

Prepare for grilling:

Remove the steak from refrigeration 30 minutes before cooking to take the chill off. This ensures more even cooking. Preheat your grill to medium-high heat and oil the grates to prevent sticking.

Grill the steak:

Shake off excess marinade and place the steak on the hot grill. Cook for approximately 4 minutes on the first side until you see good grill marks and caramelization. Flip once and cook another 3-5 minutes for medium-rare, adjusting time for your preferred doneness. The caramelization of the balsamic creates an incredible flavor crust.

Rest the meat:

Transfer the steak to a cutting board and tent loosely with foil. Allow to rest for a full 5 minutes to redistribute juices throughout the meat. This step is crucial for juicy results.

Blister the tomatoes:

While the steak rests, place cherry tomatoes in a grill basket or thread onto skewers and grill for 3-5 minutes, turning occasionally until they begin to burst and show light char marks. The heat concentrates their sweetness while adding smoky notes.

Slice and assemble:

Using a sharp knife, cut the steak thinly against the grain at a slight angle. This technique ensures tenderness by shortening the muscle fibers. Arrange the slices on a serving platter, then top with blistered tomatoes, diced fresh mozzarella, and sliced basil. Drizzle the reserved balsamic dressing over everything just before serving.

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The balsamic marinade is truly the heart of this recipe. I discovered its magic when experimenting with ways to use a bottle of balsamic vinegar I brought back from a trip to Italy. The way it caramelizes on the hot grill creates an irresistible crust that makes this dish memorably different from standard grilled steak.

Make-Ahead Options

You can prepare almost every component of this meal in advance. The marinade can be made up to 3 days ahead and stored in the refrigerator. The steak actually benefits from longer marination, so putting everything together the night before makes dinner prep almost effortless. You can even blister the tomatoes earlier in the day and serve them at room temperature. The only last-minute work is grilling and slicing the steak.

Serving Suggestions

This versatile dish pairs beautifully with so many sides. For a complete summer meal, serve alongside grilled vegetables or a simple arugula salad dressed with olive oil and lemon. For heartier appetites, add crusty bread to soak up the delicious juices or a side of roasted potatoes. The presentation on a large wooden board creates a rustic, inviting aesthetic perfect for family-style dining.

Ingredient Substitutions

If flank steak is unavailable, skirt steak makes an excellent alternative with similar texture and cooking properties. Vegetarians can enjoy this dish by substituting grilled portobello mushrooms or eggplant steaks for the beef. When fresh basil is out of season, you can use pesto as a flavorful alternative. For those avoiding dairy, avocado provides a similar creamy texture in place of the mozzarella. The versatility of this recipe makes it adaptable to almost any dietary preference.

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Frequently Asked Questions

→ How long should I marinate the flank steak?

It's best to marinate the flank steak for at least 12 hours or overnight to infuse maximum flavor into the meat.

→ What can I use if I don’t have a grill?

If you don’t have a grill, you can cook the steak in a hot skillet or grill pan on the stove top. Ensure it’s cooked over medium-high heat for the best char.

→ What’s the best way to blister the cherry tomatoes?

Cherry tomatoes can be blistered either on the grill or in a heavy-bottomed skillet over medium-high heat until lightly charred.

→ Can I prepare this dish ahead of time?

Yes, you can marinate the steak and blister the tomatoes ahead of time. Assemble the dish just before serving for the freshest flavor.

→ What type of mozzarella works best for this recipe?

Buffalo mozzarella or fresh mozzarella pearls work best, as they have a creamy texture that complements the dish.