As I stood by the grill, the sizzling sound of flank steak filled the air, evoking memories of summer barbecues with family and friends. If you’re looking to impress at your next gathering or simply elevate your weeknight dinner, this Grilled Flank Steak Caprese with Balsamic Dressing is your answer. Not only is it a high-protein, low-carb powerhouse, but it also combines savory flavors with the refreshing crunch of seasonal tomatoes and creamy mozzarella. With an effortless preparation process, this dish allows you to enjoy mouthwatering flavors without the hassle. Trust me; the vibrant presentation alone will leave your guests wanting more! Are you ready to discover the secret to a show-stopping meal?
Why Is This Flank Steak Caprese Special?
Simplicity: With just a handful of fresh ingredients, this recipe comes together effortlessly, making it perfect for busy weeknights or chic dinner parties.
Vibrant Flavors: The juicy grilled flank steak combined with creamy mozzarella and sweet tomatoes creates a delightful burst of taste that will have everyone asking for seconds.
Versatile Options: Experiment with different proteins and salads, or swap the balsamic glaze for something zesty—a twist that keeps every meal exciting!
Health-Conscious Choice: This dish is high in protein and naturally gluten-free, making it ideal for those seeking a nutritious yet satisfying meal.
Impressive Presentation: Serve it on a large platter to showcase the colorful components—it’s a real showstopper that elevates any gathering.
Grilled Flank Steak Caprese Ingredients
For the Flank Steak
• Flank Steak – This is the star of the show; aim for USDA Choice or Prime for the best flavor.
• Olive Oil – Helps with marination and adds richness; use extra virgin for optimal taste.
• Garlic (minced) – Imparts a savory depth; fresh garlic is best but garlic powder can suffice.
• Salt – Essential for seasoning; kosher salt works wonderfully here.
• Black Pepper – Adds a touch of heat; freshly ground provides the best aroma.
For the Caprese Salad
• Cherry Tomatoes – Contributes sweetness and acidity; grape tomatoes or larger diced ones can be great alternatives.
• Fresh Mozzarella Balls – Adds creaminess; sliced mozzarella from a block can be a good swap.
• Fresh Basil – Provides a fragrant herbal note; arugula can be used for a peppery variation.
For the Balsamic Dressing
• Balsamic Glaze – Ties everything together with sweetness and tanginess; you can make it by reducing balsamic vinegar with honey.
Elevate your dining experience with this vibrant Grilled Flank Steak Caprese!
Step‑by‑Step Instructions for Grilled Flank Steak Caprese
Step 1: Marinate the Steak
In a zip-top bag, combine extra virgin olive oil, minced garlic, kosher salt, and freshly ground black pepper. Add the flank steak, ensuring it’s fully coated with the marinade. Seal the bag tightly and refrigerate for at least 1 hour, allowing the flavors to penetrate the meat; for maximum flavor, marinate up to 8 hours.
Step 2: Preheat the Grill
While the steak marinates, preheat your grill to medium-high heat, around 400°F. Ensure the grates are clean and lightly oiled to prevent sticking. You might hear a satisfying sizzle as your Grilled Flank Steak Caprese begins; this is a sign of perfect grill warmth and readiness for cooking.
Step 3: Grill the Steak
Remove the flank steak from the marinade, allowing excess to drip off. Place it on the hot grill and close the lid. Grill for approximately 4-5 minutes per side, or until the steak achieves a beautiful char and reaches an internal temperature of 130-135°F for medium-rare, perfect for your flavorful steak dish.
Step 4: Rest the Steak
Once grilled to perfection, transfer the flank steak to a cutting board. Allow it to rest for 5-10 minutes before slicing. This step is essential as it lets the juices redistribute, ensuring every bite of your Grilled Flank Steak Caprese is juicy and tender.
Step 5: Prepare Caprese Salad
In a large bowl, combine halved cherry tomatoes, fresh mozzarella balls, and chopped basil. Drizzle with olive oil to enhance flavors, and season lightly with kosher salt. Toss gently until well mixed, creating a refreshing salad that complements your grilled steak beautifully.
Step 6: Serve
Slice the rested flank steak against the grain into thin strips and arrange them attractively on a large platter. Serve alongside your vibrant Caprese salad, drizzling generously with balsamic glaze. The combination of flavors, colors, and textures will make this Grilled Flank Steak Caprese an unforgettable centerpiece for your meal.
Grilled Flank Steak Caprese Variations
Feel free to make this delightful dish your own with these enticing variations and substitutions!
- Dairy-Free: Substitute mozzarella with dairy-free cheese or avocado slices for a creamy texture that fits your needs.
- Herb-Infused: Mix in fresh herbs like oregano or parsley with the basil for an aromatic twist that adds depth and flavor.
- Spicy Kick: Add sliced jalapeños or a drizzle of sriracha to the Caprese salad for a fiery flavor boost that brings excitement to every bite.
- Citrus Zing: Squeeze fresh lemon or lime juice over the salad to brighten up the flavors and add a refreshing zing.
- Smoky Touch: Use smoked paprika in the steak marinade for a deep, smoky flavor that amplifies the dish’s complexity.
- Avocado Bliss: Incorporate sliced avocado into the salad; its creaminess pairs wonderfully with the other ingredients, enhancing the overall richness.
- Balsamic Twist: Opt for flavored balsamic vinegars, like raspberry or fig, for an interesting change to the classic glaze that can elevate the taste experience.
- Bean Boost: Toss in some white beans or chickpeas with the salad to create a heartier version that’s still protein-packed and satisfying.
For more inspiration, consider trying the delicious Korean BBQ Steak or the creamy goodness of a Goat Cheese Grilled creation!
How to Store and Freeze Grilled Flank Steak Caprese
Fridge: Store leftover grilled flank steak in an airtight container for up to 3 days. Keep the Caprese salad ingredients separate to maintain freshness and prevent sogginess.
Freezer: For longer storage, wrap sliced flank steak tightly in plastic wrap, then place it in a freezer-safe bag. It can stay frozen for up to 3 months.
Reheating: Thaw in the fridge overnight before reheating the steak gently in a skillet over low heat to preserve moisture. Avoid microwaving as it can dry out the meat.
Caprese Salad: Enjoy the salad fresh; if you have leftovers, store it in the fridge and consume within 1-2 days for the best flavor.
Expert Tips for Grilled Flank Steak Caprese
• Choose the Right Cut: Look for USDA Choice or Prime flank steak for the best flavor. This ensures your grilled flank steak caprese is truly delectable.
• Avoid Over-Marinating: While marinating for up to 8 hours adds flavor, avoid marinating for too long to prevent the meat from becoming mushy. Aim for 1-4 hours for optimal results.
• Perfect Grill Marks: Ensure your grill is preheated and the grates are clean to achieve beautiful grill marks and a lovely char on your steak.
• Let It Rest: Always allow your grilled flank steak to rest for 5-10 minutes post-grill. This crucial step keeps the juices intact, resulting in a tender, juicy cut.
• Slice Against the Grain: For the best texture, always slice your flank steak against the grain. This technique ensures every piece is tender and easy to chew.
Make Ahead Options
These Grilled Flank Steak Caprese are perfect for meal prep enthusiasts looking to save time on busy weeknights! You can marinate the flank steak up to 24 hours in advance; simply place it in a zip-top bag with the marinade and refrigerate. The Caprese salad components, such as the cherry tomatoes, mozzarella, and basil, can be prepared up to 2 days ahead—just keep them stored separately in airtight containers to maintain their freshness. When you’re ready to serve, grill the marinated steak and let it rest before slicing. Assemble the Caprese salad on the side, drizzle with balsamic glaze, and enjoy a delicious, restaurant-quality meal with minimal effort!
What to Serve with Grilled Flank Steak Caprese?
Nothing elevates a beautifully grilled steak like the perfect sides to complement its savory flavors.
- Creamy Mashed Potatoes: The buttery richness contrasts beautifully with the zest of the Caprese salad, creating a comforting balance.
- Garlic Roasted Asparagus: Tender, slightly charred asparagus adds a vibrant green crunch while enhancing the dish’s healthful profile.
- Quinoa Salad: Nutty, fluffy quinoa with cucumber and herbs brings a light, fresh element that plays nicely with the steak’s savory taste.
- Grilled Corn on the Cob: Sweet and smoky, this summertime classic harmonizes perfectly with the sweetness of cherry tomatoes in the Caprese.
- Herbed Couscous: Fluffy couscous tossed with fresh herbs offers a delightful texture and lightness that pairs beautifully with the hearty steak.
- Strawberry Spinach Salad: The sweet strawberries and tangy dressing provide a refreshing counterpoint to the grilled flavors, making each bite exciting.
- Refreshing Lemonade: A chilled glass of homemade lemonade cuts through the richness of the steak while adding a bright, citrusy twist to your meal.
- Chocolate Mousse: For dessert, a rich, airy chocolate mousse wraps up the meal on a decadent note, balancing the savory elements with sweetness.
Grilled Flank Steak Caprese Recipe FAQs
What should I look for when selecting flank steak?
Absolutely! When selecting flank steak, aim for USDA Choice or Prime cuts to ensure rich flavor and tenderness. Look for a steak with good marbling; the white streaks of fat indicate juiciness. If flank steak isn’t available, you can substitute it with skirt steak or flat iron steak for a similar taste and texture.
How should I store leftover grilled flank steak and Caprese salad?
For the best results, store leftover grilled flank steak in an airtight container in the fridge for up to 3 days. Keep the Caprese salad ingredients separate to maintain freshness. I often suggest wrapping the steak tightly in plastic wrap before placing it in a container, which helps prevent drying out.
Can I freeze grilled flank steak?
Absolutely! To freeze your grilled flank steak, first slice it against the grain into thin pieces. Wrap the slices tightly in plastic wrap and place them in a freezer-safe bag. Be sure to remove as much air as possible to prevent freezer burn. This way, your steak can stay frozen for up to 3 months. When you’re ready to eat, thaw the steak in the fridge overnight and reheat gently on the stovetop for the best results.
What should I do if my grilled flank steak is tough?
If you find your grilled flank steak turns out tough, it might have been sliced incorrectly or cooked too long. The key to tenderness is slicing against the grain. If the steak has reached the desired doneness but is still tough, it’s essential to allow it to rest after grilling for 5-10 minutes, which redistributes the juices. If the steak is overcooked, don’t worry—adding a sauce or broth when reheating can help revive some moisture.
Is the grilled flank steak caprese gluten-free?
Yes! This grilled flank steak caprese recipe is naturally gluten-free, making it a great option for those following a gluten-free diet. However, always double-check any commercial balsamic glaze you use, as some brands may contain gluten-containing thickeners. If you’re unsure, you can easily make your own glaze by reducing balsamic vinegar with honey!
How long can I keep the Caprese salad ingredients?
The Caprese salad is best enjoyed fresh, but if you have leftovers, store it in the fridge in an airtight container for up to 1-2 days. The tomatoes and mozzarella can release moisture, so it’s great to keep them separate until you’re ready to enjoy!
Grilled Flank Steak Caprese: A Summer Flavor Sensation
Ingredients
Equipment
Method
- In a zip-top bag, combine extra virgin olive oil, minced garlic, kosher salt, and freshly ground black pepper. Add the flank steak, ensuring it’s fully coated with the marinade. Seal and refrigerate for at least 1 hour or up to 8 hours.
- Preheat your grill to medium-high heat, around 400°F. Ensure the grates are clean and lightly oiled.
- Remove the flank steak from the marinade, allowing excess to drip off. Place it on the hot grill and cook for approximately 4-5 minutes per side, or until it reaches an internal temperature of 130-135°F for medium-rare.
- Transfer the flank steak to a cutting board and let it rest for 5-10 minutes before slicing.
- In a large bowl, combine halved cherry tomatoes, fresh mozzarella balls, and chopped basil. Drizzle with olive oil and season lightly with kosher salt. Toss gently.
- Slice the rested flank steak against the grain into thin strips. Arrange on a large platter and serve alongside the Caprese salad, drizzled with balsamic glaze.
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