Grilled Steak Caprese Balsamic

Grilled steak caprese with balsamic reduction is my go-to summer dinner when I want big flavor with very little fuss. Juicy steak pairs with cool mozzarella and charred tomatoes for a dish that feels both fresh and exciting enough to serve to company but easy enough for an ordinary evening at home.

I gave this a try during a family barbecue and we all ended up passing around the platter for seconds even before I finished slicing. It is that good and that easy to make over and over.

Ingredients

• Balsamic vinegar: brings tangy sweetness and becomes syrupy and rich when reduced so use a good quality aged vinegar if possible
• Extra virgin olive oil: coats the steak and helps the marinade soak in look for one with a green grassy aroma
• Dijon mustard: adds depth and subtle heat make sure it is smooth and fresh
• Honey: balances sharp flavors and adds a gentle sweetness local honey is best
• Garlic clove: minced fine for a mellow but distinctive flavor use fresh garlic not jarred
• Salt: enhances all the other flavors reach for kosher or sea salt
• Pepper: adds gentle bite use freshly ground if you can for best flavor
• Flank steak: choose one that is evenly thick for even grilling and a deep ruby color means top quality
• Cherry or grape tomatoes: for roasting a sweet and juicy burst pick firm bright colored ones with no wrinkles
• Fresh mozzarella: diced for melting creaminess the fresher the better
• Basil: thinly sliced for a bright herbal finish choose vibrant green leaves and slice just before using so it stays fresh

Instructions

Prepare the Marinade:

Whisk balsamic vinegar olive oil Dijon mustard honey garlic salt and pepper in a medium bowl until well combined and the mixture looks glossy This will infuse your steak with flavor and act as a finishing drizzle

Marinate the Steak:

Place flank steak in a shallow dish or sealable bag Pour half of the marinade over the steak making sure it is coated on all sides Seal and refrigerate for at least four hours or overnight for maximum tenderness The longer it sits the more flavorful it becomes

Preheat and Grill the Steak:

Take the steak out of the fridge and let it come to room temperature while you preheat your grill to medium-high Brush off any excess marinade and grill the steak for three to five minutes on each side for medium rare Grill longer if you prefer it more cooked Let the steak rest five minutes before slicing This locks in the juices

Grill the Tomatoes:

While the steak rests toss tomatoes with a drizzle of oil and place them directly on the grill or skewered Grill for three to five minutes until skins blister and they become lightly charred The heat brings out sweetness and adds a smoky note

Assemble and Serve:

Slice steak thinly against the grain for maximum tenderness Arrange slices on a large platter Top with grilled tomatoes diced mozzarella and a shower of sliced basil Drizzle the remaining fresh marinade over the top just before serving for even more flavor

Every time I use local summer tomatoes it reminds me of picking sun-warmed fruit right from the vine with my kids One taste of sweet tomato next to salty cheese and steak and it feels like summer on a plate Fresh basil from my little garden makes it extra special

Storage Tips

If you have leftovers store components separately in airtight containers in the fridge The steak stays juicy for up to three days Mozzarella is best added fresh each time Grilled tomatoes will soften a bit but still taste great

Ingredient Substitutions

If you cannot find flank steak try skirt steak or flat iron for a similar texture and flavor Burrata cheese stands in well for mozzarella or use large ball mozzarella torn into small pieces Maple syrup works if you are out of honey

Serving Suggestions

Pile on a bed of arugula for extra greens Serve alongside crusty bread to soak up any juices or prepare mini steak caprese sliders on soft rolls for a party app My family loves it with a crisp white wine or lemonade for a summer meal

Cultural and Historical Context

Caprese is a classic Italian salad originally made with just tomatoes mozzarella and basil Adding grilled steak gives it an American summer barbecue twist The balsamic reduction echoes the flavors of traditional Italian cuisine but makes the dish feel special and modern

Seasonal Adaptations

Use heirloom tomatoes in late summer for extra color Try grilling peaches along with tomatoes for a fun twist Swap basil for arugula or mint if basil is not in season

Success Stories

My neighbor made this for a Fourth of July block party and everyone kept coming back for another bite Friends have requested the recipe after just one taste and it is a hit every time steak lovers and salad lovers meet in the middle on this one

Freezer Meal Conversion

Grill and slice the steak then freeze in a zip top bag Sliced steak warms up gently in a pan so you can easily pull together a caprese platter in minutes when needed Do not freeze mozzarella or tomatoes as the texture will suffer

This grilled steak caprese brings summer flavors to your table in a showstopping but effortless way. Try it once and it will become a new favorite for weeknights and gatherings.

Recipe FAQs

→ What cut of steak works best for this dish?

Flank steak is recommended for its tenderness and ability to absorb marinades, delivering rich, beefy flavor.

→ Can I use store-bought balsamic glaze?

Yes, prepared balsamic glaze can be used, but making your own with vinegar, olive oil, and honey adds freshness.

→ Is it possible to use different cheeses?

Fresh mozzarella is classic, but burrata or bocconcini also pair deliciously with grilled steak and tomatoes.

→ How do I know when the steak is done?

Grill 3-5 minutes per side; use a thermometer for preferred doneness—130°F for medium-rare is ideal.

→ Can this be made ahead?

The steak can marinate overnight; grill and assemble just before serving for the best texture and flavor.

→ What can I serve alongside this dish?

Crisp green salads, grilled vegetables, or roasted potatoes make excellent accompaniments for this meal.