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Grilled steak caprese with fresh tomatoes and basil topped with balsamic reduction
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Grilled Steak Caprese with Balsamic Reduction

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main
Cuisine: Italian
Keyword: Easy
Servings: 4 servings

Equipment

  • Grill
  • Mixing Bowl
  • Grill Basket

Ingredients

Marinade 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

Steak and Toppings

  • 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

Instructions

  • Prepare the marinade: In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until well combined.
  • Marinate the steak: Place 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.
  • 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 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, fresh mozzarella, and basil.
  • Finish: Drizzle remaining marinade over the assembled dish as a balsamic-flavored finish. Serve immediately.

Notes

Store leftovers in an airtight container for up to 3 days. Cooked steak can be frozen for up to 2 months, but fresh mozzarella does not freeze well.