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grilled flank steak caprese salad - featured image

Grilled Flank Steak Caprese Salad with Juicy Balsamic Flavor

  • Author: Nora Winslow
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

A fresh and satisfying salad featuring juicy grilled flank steak, fresh mozzarella, ripe tomatoes, and a sweet-tangy balsamic glaze. Perfect for a quick, elegant weeknight meal or impressing guests.

Ingredients

Scale
  • 1.5 pounds flank steak
  • 3 tablespoons extra virgin olive oil
  • 3 cloves fresh garlic, minced (about 1 tablespoon)
  • 1 tablespoon fresh rosemary or thyme, chopped
  • Salt, about 1 teaspoon
  • Black pepper, about ½ teaspoon
  • 2 cups cherry or grape tomatoes, halved
  • 8 oz fresh mozzarella balls (bocconcini)
  • 1 cup fresh basil leaves (about 25g), torn
  • ½ cup balsamic vinegar
  • 2 tablespoons honey
  • Optional: 4 cups mixed greens (arugula or baby spinach)

Instructions

  1. In a bowl, whisk together 2 tablespoons olive oil, minced garlic, chopped rosemary, salt, and pepper. Place the flank steak in a shallow dish or zip-top bag and pour the marinade over it. Rub it all over and let it sit at room temperature for 30 minutes.
  2. While the steak marinates, pour ½ cup balsamic vinegar and 2 tablespoons honey into a small saucepan over medium heat. Bring to a simmer and let it reduce until thick and syrupy, about 10-15 minutes. Stir occasionally to prevent burning. Set aside to cool.
  3. Preheat your grill or grill pan to medium-high heat.
  4. Place the steak on the grill and cook for about 3-4 minutes per side for medium-rare (130°F/54°C internal temperature). Use tongs to flip just once. Adjust cooking time if you prefer more done.
  5. Transfer the steak to a cutting board and let it rest for 5-10 minutes.
  6. While the steak rests, halve the cherry tomatoes, drain mozzarella balls, and tear fresh basil leaves. If using mixed greens, toss them lightly with a pinch of salt and a drizzle of olive oil.
  7. Slice the flank steak thinly against the grain. Arrange steak slices over mixed greens or on a large platter. Scatter tomatoes, mozzarella, and basil over the top.
  8. Drizzle the balsamic glaze generously over the salad. Finish with a drizzle of extra virgin olive oil and a sprinkle of freshly ground black pepper. Serve immediately.

Notes

Marinate steak at room temperature for even cooking and tenderness. Let steak rest 5-10 minutes after grilling to lock in juices. Slice steak thinly against the grain for tenderness. Balsamic glaze can be made a day ahead and stored in the fridge. Use a meat thermometer to achieve perfect medium-rare. Burrata can substitute fresh mozzarella for extra creaminess. Double the balsamic glaze if desired.

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/4 of the salad
  • Calories: 420
  • Sugar: 6
  • Sodium: 520
  • Fat: 24
  • Saturated Fat: 9
  • Carbohydrates: 8
  • Fiber: 2
  • Protein: 38

Keywords: grilled flank steak, Caprese salad, balsamic glaze, easy dinner, summer salad, steak salad, fresh mozzarella, healthy grilling

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Find it online: https://gentlerecipes.com/grilled-flank-steak-caprese-salad-recipe-easy-juicy-balsamic-flavor/