This Grilled Flank Steak with Balsamic Caprese takes a simple grilled steak and turns it into a colourful summer dinner. Thin slices of juicy flank steak are topped with warm blistered cherry tomatoes, creamy bocconcini, fresh basil and just enough balsamic glaze to bring everything together.

I like keeping the steak itself simply seasoned rather than marinating it in balsamic. That way you still taste the beef, while the sweet-tangy balsamic stays where it works best — with the tomatoes, basil and mozzarella.

Why You’ll Love This Recipe

Juicy grilled steak with a fresh Caprese-style topping
Ready in about 40 minutes
Great for BBQ season and summer entertaining
Looks impressive without requiring complicated ingredients

Ingredient Notes

Flank steak: This lean, flavourful cut is best cooked quickly over high heat and sliced thinly against the grain.

Cherry tomatoes: Blistering the tomatoes brings out their sweetness while keeping enough texture for the topping.

Bocconcini: Mini mozzarella balls are easy to distribute over the steak. Drain them well before using.

Fresh basil: Add it after the tomatoes come off the heat so it stays bright and fragrant.

Balsamic glaze: Use a thick balsamic glaze rather than straight balsamic vinegar. A little goes a long way.

How to Make Grilled Flank Steak with Balsamic Caprese

Prepare the Steak: Pat the flank steak dry and rub it with olive oil. Season both sides with salt, black pepper, garlic powder and smoked paprika. Let it stand at room temperature for about 20 minutes while the grill preheats.

Grill the Steak: Heat the grill to high. Grill the flank steak for approximately 4–6 minutes per side, depending on its thickness and your preferred doneness. For medium-rare, remove it around 130–135°F / 54–57°C.

Rest the Steak: Transfer the steak to a cutting board and let it rest for 10 minutes before slicing. Resting keeps more of the juices inside the meat.

Blister the Tomatoes: While the steak rests, heat 1 teaspoon olive oil in a skillet over medium-high heat. Add the cherry tomatoes and a pinch of salt. Cook for about 4–5 minutes, tossing occasionally, until blistered and just beginning to soften.

Make the Caprese Topping: Let the tomatoes cool for a minute or two, then gently combine them with the drained bocconcini and fresh basil.

Slice the Steak: Look for the direction of the muscle fibres and slice the flank steak thinly against the grain.

Assemble: Arrange the sliced steak on a serving platter. Spoon the warm tomato and bocconcini mixture over the centre, drizzle lightly with balsamic glaze and finish with additional basil and freshly ground black pepper.

Tips

Pat the steak dry before seasoning so it develops a better crust.
Flank steak can become tough if overcooked, so a meat thermometer is helpful.
Always slice flank steak against the grain for the most tender texture.
Let the blistered tomatoes cool slightly before adding the mozzarella so the bocconcini softens without completely melting.
Keep the balsamic glaze light — it should complement the steak rather than cover its flavour.

Serving Suggestions

This works beautifully with roasted potatoes, garlic rice, grilled vegetables or a simple green salad.

For another beef dinner, Grilled Steak with Garlic Herb Butter keeps things classic with a buttery herb finish.