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Grilled Balsamic Caprese Steak

Tender grilled flank steak topped with melted mozzarella pearls, blistered tomatoes, fresh basil, and a rich balsamic reduction.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American, Summer
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Steak and Rub
  • 1.5 lbs flank steak room temperature
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
  • 2 cloves garlic minced
Caprese Topping
  • 1 cup cherry tomatoes whole
  • 8 oz mozzarella pearls drained
  • 0.25 cup balsamic glaze thick reduction
  • 0.25 cup fresh basil torn or sliced

Equipment

  • Outdoor Grill or Cast Iron Grill Pan
  • Meat Thermometer
  • Cutting board
  • Small Skillet

Method
 

  1. Season steak with olive oil, salt, pepper, and garlic; let sit at room temp for 30 minutes.
  2. Preheat grill to medium-high. Grill steak 4-5 minutes per side for medium-rare.
  3. Transfer steak to a board and let rest for 10 minutes before slicing against the grain.
  4. While steak rests, blister tomatoes in a hot skillet with a teaspoon of oil until skin pops.
  5. Arrange steak slices on a platter and top with mozzarella pearls and hot tomatoes.
  6. Drizzle heavily with balsamic glaze and garnish with fresh basil leaves.

Notes

Always slice against the grain for maximum tenderness. If you don't have glaze, simmer 1/2 cup balsamic vinegar with 1 tbsp sugar until reduced by half.