Can I make Grilled Flank Steak Caprese with Balsamic Dressing ahead of time?

Yes! Marinate the steak up to 8 hours ahead. You can also prep the Caprese mix (tomatoes + mozzarella) a few hours early—just add basil right before serving so it stays bright and perky.

What’s the best way to store leftovers?

Store steak and Caprese salad separately in airtight containers in the fridge for up to 3 days . Reheat steak gently (microwave at low power or quick skillet warm-up). Keep the Caprese cold for best texture.

Can I use a different cut of steak?

Totally. Skirt steak works great, and so does sirloin if that’s what you have. Just adjust cook time based on thickness.

Is balsamic glaze the same as balsamic vinegar?

Not exactly. Glaze is thicker and sweeter (great for drizzling). Vinegar is thinner and tangier. Both work—you just get a slightly different vibe.

What should I serve with this?

This meal already hits protein + fresh salad, so I like something simple: garlic bread, grilled corn, roasted potatoes, or even a quick pasta salad if you’re feeding extra mouths.

Grilled Flank Steak Caprese Bliss: 30-Minute Wow

Description

Grilled flank steak meets a fresh Caprese salad—cherry tomatoes, mozzarella pearls, basil, and a sweet balsamic drizzle. Fast, flavorful, and perfect for an easy “wow” dinner.

Ingredients

Scale

1 ½–2 lb flank steak
2 tbsp olive oil (plus a drizzle for salad)
3 cloves garlic, minced
1 tsp salt (plus a pinch for salad)
½ tsp black pepper
2 cups cherry tomatoes (about 1 pint)
8 oz fresh mozzarella balls (bocconcini or ciliegine), drained
½ cup fresh basil, chopped or torn
2–3 tbsp balsamic glaze (or balsamic vinegar, to taste)

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Instructions

Marinate the steak: In a shallow dish or zip-top bag, mix olive oil, minced garlic, salt, and black pepper. Add flank steak and coat well. Refrigerate at least 1 hour (up to 8 hours).
Grill the steak: Preheat grill to medium-high. Grill steak 4–5 minutes per side (depending on thickness and doneness). Rest 5–10 minutes.
Make the Caprese mix: In a bowl, combine cherry tomatoes, mozzarella balls, and basil. Drizzle with a little olive oil and add a pinch of salt.
Assemble: Slice steak thinly against the grain. Plate with Caprese salad and drizzle generously with balsamic glaze. Serve immediately.

Notes

Slice against the grain for the most tender bite—this is the difference between “so juicy” and “why is my jaw tired?”

If using balsamic vinegar instead of glaze, start with 1–2 tbsp and add more to taste (it’s tangier).

No outdoor grill? Use a cast-iron skillet or grill pan on medium-high heat.

Prep Time: 1 hour 15 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Grilling
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving (¼ of recipe)
Calories: 520 kcal
Sugar: 8 g
Sodium: 650 mg
Fat: 30 g
Saturated Fat: 12 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 42 g
Cholesterol: 120 mg