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Grilled Flank Steak Caprese with Balsamic Dressing

A flavorful dish combining grilled flank steak with fresh mozzarella, cherry tomatoes, and basil, drizzled with a homemade balsamic dressing.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Steak
  • 1 pound flank steak Choose bright red and firm flank steak.
  • 2 tablespoons olive oil For marinating.
  • to taste Salt and pepper For seasoning.
For the Caprese Salad
  • 2 cups cherry tomatoes, halved
  • 8 ounces fresh mozzarella balls (bocconcini)
  • 1 cup fresh basil leaves
  • to taste Olive oil For drizzling.
For the Balsamic Dressing
  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey
  • 1/2 cup olive oil
  • to taste Salt and pepper

Method
 

Preparation
  1. Marinate the flank steak by rubbing it with olive oil, salt, and pepper. Let it marinate for about 15-30 minutes.
  2. While you wait, preheat the grill to medium-high heat.
Grilling
  1. Place the steak on the grill and cook for 4-5 minutes on each side for medium-rare.
  2. If you prefer it more cooked, leave it for an extra minute.
  3. Once grilled, remove the steak and let it rest for at least 5 minutes.
Making the Dressing
  1. In a small bowl, whisk together balsamic vinegar, honey, olive oil, salt, and pepper.
Assembling the Salad
  1. In a large bowl, combine cherry tomatoes, mozzarella balls, and basil leaves. Drizzle with a bit of olive oil and sprinkle with salt.
Serving
  1. Thinly slice the flank steak against the grain and serve it on a plate alongside the caprese salad.
  2. Drizzle the balsamic dressing generously over the top.

Notes

For best results, allow the steak to rest after grilling to ensure tenderness. The caprese salad is best served fresh, but leftovers can be stored for up to 3 days.