A Fresh Meal that’s Perfect for Entertaining!

I made this caprese steak on the grill just last week for friends, and everyone loved the flavors. Juicy tomatoes, creamy mozzarella, and fresh basil on top of the steak made for a beautiful presentation too! I served it with some simple garlic bread that I made on the grill, but olive oil pasta or grilled potatoes in foil would have been amazing as well.

Start your prep and get the steak marinating early in the day. Once it’s time to make dinner, you’ll only need about 30 minutes to get this gorgeous caprese steak on the table.

Ingredient Notes

Complete list of ingredients and amounts can be found in the recipe card below.

• Flank Steak: You can technically make a caprese steak with any cut of steak, but I like a nice flank steak because it’s inexpensive. The balsamic vinegar in the marinade will ensure that this cut of meat turns out flavorful, juicy, and tender on the grill. Flank steak is sometimes labeled as “London Broil”, and skirt steak or flat iron steak would be a perfect substitution.
• Garlic: Freshly minced garlic gives the steak marinade so much amazing, savory flavor. Skip pre-minced jarred garlic – it’s just not the same.
• Balsamic Vinegar: For a rich, umami flavor and the perfect amount of acidity.
• Honey: I really enjoy a little bit of sweetness in this recipe. It enhances the other earthy flavors in the dish.
• Tomatoes: Sweet cherry tomatoes are ideal. Grape tomatoes could also be used, but their flavor isn’t quite as intense.
• Mozzarella Pearls: These small balls of fresh mozzarella come in various sizes. You may find pearls (perline), or slightly larger balls called ciliegine. In general, you want to find mozzarella pieces that are about the same size as your tomatoes. If you can’t find pearls, feel free to dice a large ball of fresh cheese into the right size.
• Basil: For color and flavor, fresh basil leaves are a must!

Recipe Tips

• Don’t marinate too long. You should avoid marinating flank steak for any longer than 12 hours. After that point, the fibers of the meat will be broken down too much and the steak can end up with a mushy texture. As a general rule, I like to marinate flank steak for at least two hours, and often for 4 or 6 hours for maximum flavor.
• Use a meat thermometer to cook your steak to the perfect temperature. Medium-rare steak should read 130 °F/54 °C.
• Resting is important. Let the steak rest covered loosely with foil for 5 to 10 minutes before slicing into it.
• Slice against the grain for tender, easy-to-eat steak slices.

Balsamic marinated flank steak with caprese salad topping is a wonderfully simple and delicious summer meal! Pin the recipe to save it, or share it with your favorite grillmaster.

Caprese Steak FAQs

Can I make the caprese salad topping in advance?

You can mix the tomato-mozzarella salad up to a few hours in advance. Store it in the fridge until you’re ready to serve the steak. I don’t recommend making it too far in advance, as the tomatoes can get soggy in the dressing.

What is a good alternative to flank steak?

Try this recipe with skirt steak instead! You can also top any of your favorite steak cuts with this caprese topping. Try strip steaks, T-Bone steaks, or even filets.

How do I make balsamic reduction?

If you can’t find balsamic glaze at the grocery store, it’s an easy DIY. Simmer 1 cup of balsamic vinegar until it’s reduced by half. Sweeten the reduction with up to a tablespoon of brown sugar or honey to balance the flavor.

How do I get nice grill marks without overcooking?

Oil and preheat the grates until they’re smoking hot. Place steak at a 45° angle, grill for 3-4 minutes, rotate 90° for cross-hatch, then flip and repeat.”