Grilled Flank Steak Caprese with Balsamic Glaze is a quick, easy entrée that delivers a burst of flavor with every bite. The seared steak’s charred edges pair beautifully with melty mozzarella and sweet cherry tomatoes. A drizzle of rich balsamic glaze ties it all together for a restaurant‑style finish at home. This dish is ideal for busy weeknights, yet feels special enough for guests. Pair it with my Nobu-Style Crispy Rice with Spicy Tuna for a complete meal. Ready in 40 minutes, it’s also great for meal prep.
Why You'll Love Grilled Flank Steak Caprese with Balsamic Glaze - Quick & Easy Dinner
Savor a quick, easy Flank Steak Caprese with Balsamic Glaze—juicy steak, fresh mozzarella, crisp tomatoes, and glossy sauce. Perfect for weeknight dinners!
- Fast prep & cook time—ready in 40 minutes
- Simple ingredients—no fancy gadgets
- Flavors that wow—juicy steak, melty cheese, sweet glaze
- Perfect for a weeknight or special dinner
Ingredients for Grilled Flank Steak Caprese with Balsamic Glaze - Quick & Easy Dinner
Flank Steak: Choose a well‑marbled cut for tenderness; can replace with sirloin if unavailableBalsamic Glaze: Store‑bought is fine, but a quick homemade glaze takes ~10 min by simmering balsamic vinegar with brown sugar
- Flank Steak: Choose a well‑marbled cut for tenderness; can replace with sirloin if unavailable
- Balsamic Glaze: Store‑bought is fine, but a quick homemade glaze takes ~10 min by simmering balsamic vinegar with brown sugar
Ingredient Note: Full measurements for Grilled Flank Steak Caprese with Balsamic Glaze - Quick & Easy Dinner are listed in the printable recipe card below.
How to Make Grilled Flank Steak Caprese with Balsamic Glaze - Quick & Easy Dinner
Step 1 — Prep & Preheat
Step 1 (Season the Steak): Pat steak dry, drizzle with 1 tbsp olive oil, then rub garlic powder, onion powder, salt, and pepper evenly. Let rest 10 min.
Step 2 — Cook and Build Flavor
Step 2 (Preheat Grill): Heat a gas or charcoal grill to medium‑high (about 400°F). Brush grates with oil to prevent sticking.
Step 3 — Finish, Taste, and Adjust
Step 3 (Grill & Assemble): Grill steak 4–5 min per side for medium‑rare; rest 5 min before slicing thinly against the grain. Layer slices with mozzarella, tomatoes, and basil, then drizzle with balsamic glaze.
Expert Tips for Grilled Flank Steak Caprese with Balsamic Glaze - Quick & Easy Dinner
- Let the steak rest after grilling to lock in juices.
- Thinly slice against the grain to keep meat tender.
- Drizzle the glaze just before serving to keep it glossy.
Grilled Flank Steak Caprese with Balsamic Glaze - Quick & Easy Dinner
Savor a quick, easy Flank Steak Caprese with Balsamic Glaze—juicy steak, fresh mozzarella, crisp tomatoes, and glossy sauce. Perfect for weeknight dinners!
Ingredients
Main Ingredients
- 4 6‑ounce flank steaks (about 1 lb total)
- 8 oz fresh mozzarella, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh basil leaves
- 2 tbsp olive oil
- 1 cup balsamic glaze (store‑bought or homemade)
Seasonings & Flavor Boosters
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt, to taste
- 1/4 tsp black pepper
Optional Toppings
- Crumbled goat cheese
- Fresh parsley, chopped
- Red pepper flakes, a pinch
Instructions
How to Make Grilled Flank Steak Caprese with Balsamic Glaze
- Step 1 (Season the Steak): Pat steak dry, drizzle with 1 tbsp olive oil, then rub garlic powder, onion powder, salt, and pepper evenly. Let rest 10 min.
- Step 2 (Preheat Grill): Heat a gas or charcoal grill to medium‑high (about 400°F). Brush grates with oil to prevent sticking.
- Step 3 (Grill & Assemble): Grill steak 4–5 min per side for medium‑rare; rest 5 min before slicing thinly against the grain. Layer slices with mozzarella, tomatoes, and basil, then drizzle with balsamic glaze.
- Step 4 (Finish & Serve): Sprinkle optional goat cheese, parsley, and pepper flakes. Slice, plate, and serve immediately.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Grilled Flank Steak Caprese with Balsamic Glaze - Quick & Easy Dinner FAQs
Yes—preheat and grill the steak the night before, cool, and assemble in the morning. Store the glaze separately to keep it glossy.
Mix equal parts balsamic vinegar and honey, simmer until reduced by half, or use a splash of soy sauce for a twist.
Wrap remaining steak in foil, keep in an airtight container in the fridge or freeze individually.
Over‑cooking or using low quality meat can dry it out; aim for medium‑rare and choose a well‑marbled cut.
You Might Also Like
- Pair it with my Nobu-Style Crispy Rice with Spicy Tuna
- Try my Creamy Cottage Cheese Mushroom Soup
- Try my Strawberry Oat Dog Treats
Before You Go
If you try this Grilled Flank Steak Caprese with Balsamic Glaze - Quick & Easy Dinner, I'd love for you to leave a rating or share how you customized it.