There’s nothing quite like the sizzle of steak hitting the grill on a warm day.
It brings me back to sunny weekends filled with laughter, smoky aromas, and colorful plates.
This Grilled Flank Steak with Caprese Topping is my go-to when I want something that feels special, yet is surprisingly easy to make.
Why I Love This Recipe
This recipe is where rustic summer grilling meets Italian elegance.
It takes a simple cut of meat and turns it into something stunning with just a handful of fresh ingredients.
It’s perfect for backyard gatherings or quick weeknight dinners.
Plus, it’s naturally gluten-free, protein-rich, and incredibly satisfying.
What You’ll Need (Ingredient Highlights)
Flank steak – A lean, flavorful cut that’s ideal for marinating and grilling. Slice against the grain for tenderness.
Olive oil, garlic & Dijon – A quick and punchy marinade that enhances the steak’s flavor.
Cherry tomatoes – Sweet, juicy, and perfect for fresh toppings.
Mozzarella balls (bocconcini) – Their creamy texture balances the savory meat beautifully.
Fresh basil – Adds bright, herbaceous notes to tie everything together.
Balsamic glaze – A rich, syrupy drizzle that brings depth and sweetness.
Pro Tips Before You Start
Marinate ahead of time – 1 hour works, but 3–4 hours brings even more flavor.
Use a meat thermometer – Aim for 130°F (medium rare) to 140°F (medium) for best results.
Let the steak rest – Always allow 5–10 minutes before slicing so juices stay inside.
Cut against the grain – This ensures each bite is tender and not chewy.
How to Make Grilled Flank Steak with Caprese Topping
Step 1: Make the marinade
In a small bowl, whisk together olive oil, minced garlic, Dijon mustard, salt, and pepper until well combined.
Step 2: Marinate the steak
Place the flank steak in a large resealable plastic bag or shallow dish.
Pour in the marinade and coat the steak well.
Seal and refrigerate for 1–4 hours.
Step 3: Preheat the grill
About 15 minutes before grilling, preheat your grill to medium-high heat.
Oil the grates if needed.
Step 4: Grill the steak
Remove the steak from the marinade, letting excess drip off.
Grill for 5–7 minutes per side, depending on thickness and desired doneness.
For medium-rare, aim for an internal temperature of 130–135°F.
Step 5: Rest and slice
Transfer the steak to a cutting board and let it rest for 5 minutes.
Slice thinly against the grain for the most tender texture.
Step 6: Mix the Caprese topping
In a medium bowl, combine halved cherry tomatoes, mozzarella balls, and chopped basil.
Stir gently to combine.
Step 7: Assemble and serve
Arrange the sliced steak on a serving platter.
Spoon the Caprese topping over the top and drizzle with balsamic glaze. Serve immediately.
What to Serve It With
Garlic bread or toasted ciabatta
Grilled asparagus or zucchini
Lemon-herb couscous or roasted potatoes
A glass of red wine or sparkling lemonade
Variations / Substitutions
Different cheese: Try burrata or feta for a fun twist.
Herbs: Swap basil for arugula, oregano, or fresh parsley.
Make it dairy-free: Omit the mozzarella and add avocado slices instead.
Use another cut: Skirt steak or sirloin also work well for this recipe.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat: Warm the steak gently in a skillet or microwave.
The Caprese topping is best added fresh, so store it separately if possible.
Avoid freezing once assembled, but cooked steak alone can be frozen for up to 2 months.
FAQs
Can I use a different cut of steak?
Yes! Skirt steak, sirloin, or even ribeye work well—just adjust grilling time accordingly.
How long should I marinate the steak?
At least 1 hour, but up to 4 hours is ideal for deeper flavor.
What’s the best way to get grill marks?
Preheat your grill until very hot and don’t move the steak for a couple minutes once it hits the grates.
Can I use store-bought balsamic glaze?
Absolutely. It’s easy to find and adds a sweet-savory finish.
Is this recipe gluten-free?
Yes, as long as your mustard and glaze are certified gluten-free.
What’s the best internal temp for flank steak?
For medium-rare, aim for 130–135°F. Let rest before slicing.
Can I make this indoors?
Yes! Use a grill pan or cast iron skillet on the stovetop instead of an outdoor grill.
Final Thoughts
This Grilled Flank Steak with Caprese Topping delivers on flavor, texture, and presentation every single time.
It’s one of those meals that looks fancy but comes together easily.
Whether you’re hosting a summer dinner party or just craving something fresh and satisfying, this recipe is one you’ll return to again and again.
Juicy Grilled Flank Steak with Caprese Topping
Ingredients
- 1 ¼ lb flank steak
- 2 ½ tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- 1 ¼ cups cherry tomatoes halved
- 1 cup fresh mozzarella balls bocconcini, halved
- ⅓ cup fresh basil leaves chopped
- 1 ½ tablespoons balsamic glaze for drizzling
Instructions
- In a small bowl, whisk together olive oil, garlic, Dijon mustard, salt, and pepper until smooth.
- Place the flank steak in a resealable plastic bag or shallow dish.
- Pour in the marinade, ensuring the steak is fully coated.
- Seal and refrigerate for 1 to 4 hours.
- Preheat your grill to medium-high heat. Lightly oil the grill grates.
- Remove steak from the marinade and grill for 5–7 minutes per side, depending on thickness and desired doneness.
- See full steps with tips & photos → https://p4pd.org/grilled-flank-steak-with-caprese-topping/
Notes
- Letting the steak rest after grilling is crucial—it keeps the juices from running out when sliced.
