This Flank Steak Caprese Salad is a fresh and vibrant twist on the classic Italian dish. Juicy, balsamic-marinated flank steak is paired with creamy mozzarella, ripe cherry tomatoes, fresh basil, and a drizzle of balsamic glaze for a show-stopping meal. Perfect for warm-weather dining or as a sophisticated dinner option, it’s as easy to make as it is impressive.
Why You’ll Love This Recipe
- Fresh and Flavorful: Combines juicy steak with the bright flavors of a classic Caprese salad.
- Quick and Easy: Ready in just 20 minutes, making it perfect for busy nights.
- Healthy and Balanced: Packed with protein, fresh veggies, and healthy fats.
- Gluten-Free: Naturally free of gluten, making it suitable for dietary needs.
- Versatile: Great as a main dish or a hearty appetizer.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Main Ingredients
- 1 1/2 lbs flank steak
- 1 cup cherry tomatoes, halved
- 8 oz fresh mozzarella, sliced or torn
- 1/2 cup fresh basil leaves
Marinade
- 1/4 cup olive oil
- 1/2 cup balsamic vinegar
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
Topping
- 1 tbsp balsamic glaze
Directions
Step 1: Marinate the Steak
- In a shallow dish or resealable plastic bag, combine the olive oil, balsamic vinegar, minced garlic, salt, and black pepper. Add the flank steak and coat it thoroughly in the marinade. Let it marinate for at least 30 minutes, or up to 8 hours in the refrigerator.
Step 2: Cook the Steak
- Heat a grill or grill pan over medium-high heat. Remove the steak from the marinade and pat dry with paper towels.
- Grill the steak for 4-5 minutes per side for medium-rare (internal temperature of 130°F-135°F). Adjust the cooking time to your preferred doneness.
- Remove the steak from the grill and let it rest for 5-10 minutes before slicing.
Step 3: Assemble the Salad
- Arrange the cherry tomatoes, fresh mozzarella, and basil leaves on a serving platter.
- Slice the rested steak thinly against the grain and place it on top of the salad.
Step 4: Drizzle and Serve
- Drizzle the salad with balsamic glaze and serve immediately.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Variations
- Protein Options: Substitute flank steak with chicken, shrimp, or tofu.
- Herb Additions: Add arugula, spinach, or oregano for extra greenery.
- Cheese Alternatives: Use burrata or feta for a twist on the classic mozzarella.
- Veggie Boost: Add roasted bell peppers, zucchini, or avocado slices for added texture and flavor.
- Low-Carb Option: Serve the salad over zucchini noodles for a keto-friendly version.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Enjoy the steak cold or reheat gently in a skillet over low heat.
- Make-Ahead: Prep the components (grill the steak, slice the tomatoes, and tear the mozzarella) in advance and assemble just before serving.
FAQs
1. Can I use another cut of beef?
Yes, skirt steak, sirloin, or ribeye also work well in this recipe.
2. Can I use store-bought balsamic glaze?
Absolutely! Store-bought balsamic glaze is a convenient option, but you can also make your own by reducing balsamic vinegar over low heat.
3. How do I prevent the steak from being tough?
Marinate the steak for at least 30 minutes, cook to medium-rare, and slice thinly against the grain for maximum tenderness.
4. Can I grill the steak indoors?
Yes, use a stovetop grill pan or broil the steak in the oven for a similar result.
5. Can I make this salad vegetarian?
Yes, skip the steak and add extra veggies or plant-based protein like chickpeas or grilled tofu.
6. How do I select fresh mozzarella?
Look for mozzarella packed in water for the freshest and creamiest texture.
7. What’s the best way to slice flank steak?
Always slice flank steak thinly against the grain to ensure tender bites.
8. Can I substitute cherry tomatoes?
Yes, use grape tomatoes or diced Roma tomatoes as alternatives.
9. How can I make this salad spicier?
Sprinkle red pepper flakes or drizzle with a spicy olive oil for a kick.
10. What can I serve with this dish?
Pair it with crusty bread, garlic bread, or a simple side salad for a complete meal.
Conclusion
Flank Steak Caprese Salad is a fresh, flavorful dish that combines the best of grilled steak with the classic Caprese flavors of mozzarella, tomatoes, and basil. Drizzled with balsamic glaze, it’s an impressive yet simple meal perfect for any occasion. Serve it as a light dinner, appetizer, or centerpiece for your next gathering you won’t be disappointed!
Print
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Flank Steak Caprese Salad is a vibrant twist on the classic caprese! Featuring balsamic-marinated flank steak, creamy mozzarella, ripe cherry tomatoes, fresh basil, and a balsamic glaze, it’s a gluten-free dish perfect for any occasion.
Ingredients
Meat:
- 1 1/2 lbs flank steak
Produce:
- 1 cup cherry tomatoes (halved)
- 1/2 cup fresh basil leaves
- 2 cloves garlic (minced)
Dairy:
- 8 oz fresh mozzarella (sliced or in small balls)
Condiments:
- 1/2 cup balsamic vinegar
- 1 tbsp balsamic glaze
Baking & Spices:
- 1 tsp salt
- 1/2 tsp black pepper
Oils & Vinegars:
- 1/4 cup olive oil
Instructions
Marinate the Steak:
- In a small bowl, whisk together 1/4 cup olive oil, 1/4 cup balsamic vinegar, minced garlic, salt, and pepper.
- Place the flank steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak, ensuring it is evenly coated. Marinate in the refrigerator for at least 30 minutes or up to 4 hours.
Cook the Steak:
- Preheat a grill or skillet to medium-high heat.
- Remove the steak from the marinade and pat it dry with paper towels. Grill the steak for 4–5 minutes per side, or until it reaches your desired level of doneness (130–135°F for medium-rare).
- Remove the steak from the grill, tent with foil, and let it rest for 5–10 minutes before slicing thinly against the grain.
Assemble the Salad:
- On a large platter, arrange the sliced steak, cherry tomatoes, fresh mozzarella, and basil leaves.
- Drizzle with the remaining 1/4 cup balsamic vinegar and 1 tbsp balsamic glaze. Garnish with a sprinkle of salt and freshly ground black pepper.
Serve:
- Serve immediately as a main dish or pair with crusty bread for a complete meal.
Notes
- To save time, use pre-made balsamic glaze instead of reducing balsamic vinegar yourself.
- For added crunch, sprinkle with toasted pine nuts or walnuts.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course, Salad
- Method: Grill
- Cuisine: Italian-inspired