Okay, I have to be honest: this recipe might just be the easiest way to bring a little *fancy* sparkle to your weeknight dinner. Imagine juicy flank steak with a tangy balsamic glaze, fresh mozzarella that melts smoothly over every bite, and those vibrant red tomatoes and basil leaves adding pops of color and freshness. It’s like an Italian dinner party landed right on your plate—and the best part? You don’t need to be a pro chef to pull it off. I can already smell that sweet balsamic reduction mingling with the savory grilled steak, and oh, the satisfying sizzle when you hit that pan. Trust me, you’ll want to make this again and again.
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
For the Main Dish:
1.5 pounds flank steak
1/4 cup balsamic vinegar
2 tablespoons olive oil, divided
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
8 ounces fresh mozzarella, sliced
2 large ripe tomatoes, sliced
Fresh basil leaves, about 1/4 cup
For the Sauce / Garnish:
Optional: Extra balsamic glaze for drizzling (store-bought or homemade)
How I Make It
Step 1:
First, let’s marinate the flank steak. In a shallow dish, whisk together the balsamic vinegar, 1 tablespoon olive oil, minced garlic, and a good pinch of salt and pepper. Place your steak in this mixture and let it soak up all those flavors for at least 15 minutes—longer if you can. This step keeps the steak flavorful and tender.
Step 2:
Heat a large skillet or grill pan over medium-high heat. Add the remaining tablespoon of olive oil. When it’s shimmering hot, lay your steak down. You want about 4-5 minutes per side for medium-rare, depending on thickness. Remember, flank steak is best cooked to medium-rare or medium to avoid toughness.
Step 3:
When your steak is just shy of done, flip it one last time and layer on the slices of fresh mozzarella on top. Cover the pan briefly (a lid or foil works) and let the cheese melt for about 1-2 minutes. The mozzarella should get gooey but not completely runny.
Step 4:
Remove the steak from the pan and let it rest for 5-10 minutes. This step is key—it seals in those juicy flavors and keeps your steak tender. While it rests, slice the ripe tomatoes thinly and get your fresh basil ready.
Step 5:
Slice the steak thinly against the grain—that’s important to maximize tenderness. On a serving platter, arrange the sliced steak topped with melted mozzarella, then layer fresh tomato slices and basil leaves over the top.
Step 6:
Drizzle a little extra balsamic glaze over everything just before serving. The tangy sweetness of the balsamic glaze pulls all the flavors together, making every bite a perfect harmony of savory, creamy, and fresh.
Variations & Tips
Swap out the fresh mozzarella for burrata if you want an even creamier cheese experience.
If you don’t have flank steak, skirt steak works beautifully here as well.
For a bit of heat, add a sprinkle of red pepper flakes to the balsamic marinade.
Use a grill outside for a smoky char if the weather’s nice—just adjust cooking times.
Experiment with heirloom tomatoes for a colorful, juicy twist.
Leftover steak? Thinly slice and toss it into a salad with leftover mozzarella and tomatoes the next day.
How I Like to Serve It
This dish shines on a warm spring evening with a side of garlic roasted potatoes or rustic bread to soak up all those juices. It’s also a classy yet simple choice for a weekend dinner with friends—pair with a crisp white wine or a light red like Pinot Noir. And don’t forget, it makes a beautiful centerpiece for casual summer gatherings when fresh tomatoes and basil are at their peak.
Notes
Store any leftovers wrapped tightly in the fridge and use within 2 days.
Reheat gently in a skillet over low heat to keep the mozzarella soft and avoid drying out the steak.
Closing: This Balsamic Flank Steak Caprese Delight never fails to impress—from the first juicy bite to the last sweet balsamic drizzle it’s simply a winner every time.
