Grilled Flank Steak Caprese is a vibrant and flavorful dish that brings together the best of grilled steak and fresh, classic Caprese flavors, making it a perfect weeknight meal or impressive entertaining option. This recipe is exceptionally useful for those seeking a healthy, protein-packed meal with minimal fuss.
Key Ingredients for Grilled Flank Steak Caprese:
- 1.5 pounds flank steak, trimmed of excess fat
- 2 tablespoons olive oil, divided
- 1 tablespoon balsamic glaze, divided
- 1 teaspoon dried Italian seasoning
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 1 pint cherry tomatoes, halved
- 8 ounces fresh mozzarella, sliced or torn into bite-sized pieces
- 1 bunch fresh basil leaves, a generous handful
- 1 tablespoon extra virgin olive oil
- 1 teaspoon lemon juice (optional, for brightness)
How to Make Grilled Flank Steak Caprese:
This Grilled Flank Steak Caprese is a triumph of simplicity and flavor. Imagine tender, perfectly grilled steak, kissed with smoky char, then crowned with vibrant cherry tomatoes, creamy mozzarella, and fragrant basil. It’s a satisfying meal that comes together surprisingly quickly, with a preparation time of about 15 minutes and a grilling time of 8-12 minutes.
Step-by-Step Instructions:
- Prepare the Flank Steak: Pat the flank steak dry with paper towels. In a small bowl, whisk together 1 tablespoon of olive oil, ½ tablespoon of balsamic glaze, Italian seasoning, garlic powder, salt, and pepper. Rub this marinade all over the flank steak, ensuring it’s evenly coated. Let it sit at room temperature for about 15-30 minutes while you prepare the remaining ingredients. This allows the steak to come closer to even cooking temperature and absorb the flavors.
- Preheat the Grill: Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Clean and oil the grill grates to prevent sticking.
- Grill the Flank Steak: Place the marinated flank steak on the preheated grill. Grill for 4-6 minutes per side for medium-rare, or adjust the time to your desired level of doneness. Use a meat thermometer for accuracy: 130-135°F (54-57°C) for medium-rare, 140-145°F (60-63°C) for medium. Avoid overcooking, as flank steak can become tough if cooked too long.
- Rest and Slice the Steak: Once grilled to your liking, carefully remove the flank steak from the grill and place it on a clean cutting board. Tent it loosely with foil and let it rest for at least 10 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring a tender and moist steak. After resting, slice the steak thinly against the grain. Slicing against the grain is paramount for flank steak’s tenderness.
- Assemble the Caprese Topping: While the steak is resting, in a medium bowl, gently combine the halved cherry tomatoes, fresh mozzarella pieces, and fresh basil leaves. Drizzle with the remaining 1 tablespoon of olive oil and ½ tablespoon of balsamic glaze. Add the optional lemon juice for a touch of acidity, and season with a pinch of salt and freshly ground black pepper. Toss gently to coat everything without bruising the basil.
- Serve: Arrange the thinly sliced grilled flank steak on a serving platter or individual plates. Spoon the fresh Caprese mixture generously over the steak. Drizzle with any accumulated juices from the cutting board. Serve immediately and enjoy the delightful combination of warm, savory steak and cool, bright Caprese elements.
Why You’ll Love This Grilled Flank Steak Caprese:
You’ll absolutely adore this Grilled Flank Steak Caprese for its sensational fusion of textures and tastes. The star of the show is the perfectly grilled, tender flank steak, which offers a satisfying, robust flavor that’s elevated by smoky char marks. This dish offers incredible value compared to dining out, allowing you to create a restaurant-quality meal at home for a fraction of the cost, making it both an economical and delicious choice. Think of it as a gourmet upgrade to your standard steak dinner, similar to a delicious beef carpaccio but with the added depth of grilled flavors and the delightful pop of fresh ingredients.
The symphony of vibrant cherry tomatoes, creamy fresh mozzarella, and aromatic basil creates a light yet incredibly flavorful topping that complements the steak beautifully. It’s a dish that’s as visually appealing as it is delicious, bursting with fresh, summery goodness. Don’t miss out on this easy yet impressive meal – gather your ingredients and get ready to impress yourself and your loved ones!
Storing and Reheating Tips:
To store leftover Grilled Flank Steak Caprese, it’s best to separate the steak from the Caprese topping. Refrigerate the sliced steak in an airtight container for up to 3 days. Store the Caprese topping (tomatoes, mozzarella, basil) in a separate airtight container in the refrigerator for up to 2 days. The basil may wilt slightly, but the flavors will still be pleasant.
To reheat, gently warm the sliced flank steak in a skillet over medium-low heat for a few minutes, or briefly in a warm oven (around 300°F or 150°C) until just heated through. Avoid overheating, as this can dry out the steak. The Caprese topping is best served fresh and cold, so add it to the warmed steak just before serving. Freezing this dish is not recommended as the fresh mozzarella and basil do not hold up well to freezing and thawing.
Final Thoughts:
This Grilled Flank Steak Caprese is a wonderfully rewarding dish that’s surprisingly simple to prepare. Give it a try for a healthy, flavorful, and satisfying meal that truly celebrates fresh ingredients and expert grilling. You’ll be amazed at how quickly you can create something so delicious!
Grilled Flank Steak Caprese
Ingredients
Equipment
Method
- Pat the flank steak dry with paper towels. In a small bowl, whisk together 1 tablespoon of olive oil, ½ tablespoon of balsamic glaze, Italian seasoning, garlic powder, salt, and pepper. Rub this marinade all over the flank steak, ensuring it’s evenly coated. Let it sit at room temperature for about 15-30 minutes while you prepare the remaining ingredients. This allows the steak to come closer to even cooking temperature and absorb the flavors.1.5 pounds flank steak, 2 tablespoons olive oil, 1 tablespoon balsamic glaze, 1 teaspoon dried Italian seasoning, 0.5 teaspoon garlic powder, Salt
- Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Clean and oil the grill grates to prevent sticking.
- Place the marinated flank steak on the preheated grill. Grill for 4-6 minutes per side for medium-rare, or adjust the time to your desired level of doneness. Use a meat thermometer for accuracy: 130-135°F (54-57°C) for medium-rare, 140-145°F (60-63°C) for medium. Avoid overcooking, as flank steak can become tough if cooked too long.1.5 pounds flank steak
- Once grilled to your liking, carefully remove the flank steak from the grill and place it on a clean cutting board. Tent it loosely with foil and let it rest for at least 10 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring a tender and moist steak. After resting, slice the steak thinly against the grain. Slicing against the grain is paramount for flank steak’s tenderness.1.5 pounds flank steak
- While the steak is resting, in a medium bowl, gently combine the halved cherry tomatoes, fresh mozzarella pieces, and fresh basil leaves. Drizzle with the remaining 1 tablespoon of olive oil and ½ tablespoon of balsamic glaze. Add the optional lemon juice for a touch of acidity, and season with a pinch of salt and freshly ground black pepper. Toss gently to coat everything without bruising the basil.2 tablespoons olive oil, 1 tablespoon balsamic glaze, 1 pint cherry tomatoes, 8 ounces fresh mozzarella, 1 bunch fresh basil leaves, 1 tablespoon extra virgin olive oil, 1 teaspoon lemon juice, Salt
- Arrange the thinly sliced grilled flank steak on a serving platter or individual plates. Spoon the fresh Caprese mixture generously over the steak. Drizzle with any accumulated juices from the cutting board. Serve immediately and enjoy the delightful combination of warm, savory steak and cool, bright Caprese elements.1.5 pounds flank steak, 1 pint cherry tomatoes, 8 ounces fresh mozzarella, 1 bunch fresh basil leaves