Name: Grilled Steak Caprese with Balsamic Reduction
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1/4 cup Balsamic vinegar; 1/4 cup Extra virgin olive oil; 1 tablespoon Dijon mustard; 1 teaspoon Honey; 1 large Garlic clove, minced; 1/4 teaspoon Salt; 1/4 teaspoon Pepper; 2 lbs Flank steak, trimmed and patted dry; 2 cups Cherry or grape tomatoes, whole; 1 cup Fresh mozzarella, diced or torn; 2 tablespoons Basil, thinly sliced

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Creamy mozzarella, juicy grilled flank steak, and bright, charred tomatoes come together in this Grilled Steak Caprese with Balsamic Reduction for a dish that’s as comforting as it is elegant. Imagine the satisfying sear on tender steak complemented by fresh basil and a glossy balsamic glaze — simple flavors that feel gourmet. Fun fact: the Caprese salad originally celebrates the colors of the Italian flag, and adding steak turns that summer classic into a hearty main course perfect for family dinners or casual entertaining.

This recipe is special because it’s quick to prep, uses everyday ingredients, and gives restaurant-quality results at home. It’s also a great weeknight option when you want something impressive without fuss. If you love one-pan steak dinners or creamy pasta with steak, try this alongside other favorites like my twist on steak pasta — or check out a hearty pasta pairing like Cajun Steak Penne with Ranch Honey Cheese Sauce for more steak inspiration. Get ready — this recipe is approachable, family-friendly, and sure to become a new go-to.

What is Grilled Steak Caprese with Balsamic Reduction?

What’s in a name? Grilled Steak Caprese with Balsamic Reduction sounds fancy — but isn’t it just a joyful mash-up of two great ideas? Think Caprese salad’s fresh mozzarella, tomatoes, and basil meeting a perfectly grilled flank steak and a sweet-tangy balsamic dressing. Curious where it came from? Maybe an Italian grandma met a backyard grill at a summer party and thought, why not combine them? After all, “the way to a man’s heart is through his stomach.” So why not take that classic salad, throw on a steak, and call it dinner? Give it a try and see if it becomes your next crowd-pleaser.

Why You’ll Love This

Juicy, savory steak kissed by the grill is the star, balanced by creamy mozzarella and bright basil. Every bite delivers a contrast of textures and flavors that feels indulgent but not heavy.
Making this at home saves money compared to restaurant versions and lets you control quality ingredients — a little olive oil and good balsamic go a long way.
The simple toppings — grilled cherry tomatoes, fresh mozzarella, and basil — are fresh, vibrant, and highlight the steak rather than overshadow it.

If you enjoy bold steak flavors, this is a lighter, fresher riff compared to richer, cream-based steak dishes like Garlic Butter Steak Bites with Creamy Alfredo. Try both to see which suits your mood. Ready to make it? Let’s grill.

How to Make: Quick Overview

This recipe is easy because the heavy lifting is done in the marinade and on the grill. Prep is minimal, the textures are satisfying (juicy steak, soft mozzarella, slightly charred tomatoes), and the balsamic reduction brings a glossy, tangy finish that ties everything together. Total time: about 10 minutes active prep (plus overnight marinating) and 10–15 minutes cooking.

Ingredients

1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1 large garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 lbs flank steak, trimmed and patted dry
2 cups cherry or grape tomatoes, whole
1 cup fresh mozzarella, diced or torn into bite-sized pieces
2 tablespoons basil, thinly sliced

Directions

Prepare the marinade: In a small bowl, whisk together 1/4 cup balsamic vinegar, 1/4 cup extra virgin olive oil, 1 tablespoon Dijon mustard, 1 teaspoon honey, 1 large garlic clove (minced), 1/4 teaspoon salt, and 1/4 teaspoon pepper until well combined.
Marinate the steak: Place 2 lbs flank steak in a shallow dish or resealable bag. Pour half of the marinade over the steak, turning to coat. Seal and refrigerate overnight or at least 4 hours for best flavor.
Preheat the grill: Heat grill to medium-high (about 400–450°F). Oil the grates lightly to prevent sticking.
Grill the steak: Remove steak from marinade and allow excess to drip off. Grill steak 3–5 minutes per side for medium-rare to medium depending on thickness and your preferred doneness. Use an instant-read thermometer: 130°F for medium-rare, 140°F for medium.
Rest the steak: Transfer steak to a cutting board and let rest 5 minutes to allow juices to redistribute.
Grill the tomatoes: While steak rests, place 2 cups cherry or grape tomatoes in a grill basket or on a sheet of foil and grill 3–5 minutes until lightly charred and soft.
Slice the steak: Slice the rested steak thinly against the grain to keep it tender.
Assemble: Arrange sliced steak on a serving platter, top with grilled tomatoes, 1 cup fresh mozzarella (diced or torn), and 2 tablespoons thinly sliced basil.
Finish: Drizzle remaining marinade (leftover from before grilling) over the assembled dish as a balsamic-flavored finish. Serve immediately.

Grilled Steak Caprese with Balsamic Reduction

What to Serve With

Garlic mashed potatoes or a lemon-herb rice pilaf for a comforting base.
A crisp green salad or arugula tossed with lemon vinaigrette to cut richness.
Grilled asparagus, roasted baby potatoes, or a warm baguette to sop up juices.
Drinks: a medium-bodied red wine like Chianti or a bright, citrusy white; iced tea or sparkling water with lemon also work well.

Top Tips for Perfecting

Substitute: If you don’t have flank steak, skirt or hanger steak work well — adjust grill time for thickness.
Timing: Marinate overnight for best flavor; if you’re short on time, 1–2 hours still helps.
Resting is crucial: Always rest the steak 5–10 minutes before slicing to keep it juicy.
Slicing: Cut against the grain to maximize tenderness.
Flavor boost: Add a teaspoon of brown sugar to the marinade for deeper caramelization on the steak.
Avoid over-charring tomatoes: Aim for a little blistering, not complete collapse, to preserve their freshness.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 3 days. Keep mozzarella separate if you prefer it fresher on reheating.
Freezing: Cooked steak can be frozen for up to 2 months, but fresh mozzarella does not freeze well; omit before freezing and add fresh when serving.
Reheating: Reheat steak gently in a 300°F oven wrapped in foil for 8–10 minutes or slice and warm briefly in a skillet over medium-low heat with a splash of broth to prevent drying. Reheat tomatoes in the skillet just until warm.

FAQs

What cut of steak is best for this recipe?
Flank steak is the classic choice for its beefy flavor and great grilling profile, but skirt or hanger steak are excellent alternatives. Pick a cut about 1/2 to 1 inch thick for even cooking.

Can I make the balsamic dressing ahead of time?
Yes, you can prepare the marinade/dressing up to 2 days ahead and refrigerate. Reserve half for finishing the dish and use the other half to marinate the steak.

How do I know when the steak is done?
Use an instant-read thermometer: 130°F for medium-rare, 140°F for medium. Times vary by thickness; aim for 3–5 minutes per side as a general guide.

Is it ok to use store-bought balsamic glaze instead of making the dressing?
You can use a store-bought glaze for finishing, but use the fresh marinade to marinate the steak for balanced flavor. A glaze is sweeter and less versatile for marinating.

Can this be cooked indoors on a grill pan or broiler?
Yes. For indoor cooking, use a hot cast-iron grill pan or the broiler. Sear each side for similar times, watching closely to avoid overcooking.

Conclusion

This Grilled Steak Caprese with Balsamic Reduction is a simple yet impressive recipe that combines juicy, grilled steak with fresh mozzarella and bright basil for a meal that’s both comforting and elegant. It’s easy enough for a weeknight and special enough for guests — and it’s a wonderful way to enjoy seasonal tomatoes with a meaty twist. For more variations and inspiration, check out this take on a similar dish at Balsamic Grilled Flank Steak Caprese – Closet Cooking and another delicious version at Grilled Caprese Flank Steak – Little Sunny Kitchen. Give it a try, share it with family, and enjoy the happy smiles that follow.