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Balsamic Caprese Grilled Flank Steak
Introduction
This Balsamic Caprese Grilled Flank Steak is a flavor-packed summer dish that blends hearty grilled beef with the freshness of a classic Caprese salad. It’s juicy, colorful, and bursting with Italian-inspired brightness—perfect for outdoor gatherings, weeknight dinners, or when you’re craving something elegant yet easy to prepare.
Origin and Cultural Significance
The Caprese salad, originating from the Italian island of Capri, represents the colors of the Italian flag—red (tomato), white (mozzarella), and green (basil). Traditionally served as an appetizer, it’s now beloved worldwide for its simplicity and vibrant flavor. Pairing it with flank steak, a lean and flavorful cut ideal for grilling, is a modern fusion that marries Mediterranean freshness with the bold richness of grilled meat. This dish showcases the evolving global food culture where tradition meets innovation.
Ingredients Quantity
- 1 flank steak (about 1.5–2 pounds)
- 2 cups cherry tomatoes, halved
- 1 cup fresh mozzarella, cubed (or use mozzarella pearls)
- 1 cup fresh basil leaves, torn
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Optional Additions
- Balsamic glaze drizzle – for a richer, syrupy finish
- Garlic powder or fresh minced garlic (1 tsp) – for extra flavor in the Caprese topping
- Red chili flakes – for a spicy kick
- Lemon zest – to add brightness
- Arugula – serve over a bed of arugula for extra greens and peppery notes
Tips for Success
- Let the steak come to room temperature before grilling for even cooking.
- Marinate (optional): For extra tenderness, marinate the steak in olive oil, balsamic vinegar, and garlic for 30 minutes to 2 hours before grilling.
- Use high-quality balsamic vinegar to elevate flavor.
- Slice against the grain after resting to ensure tenderness.
- Don’t skip resting—let the steak sit 5–10 minutes after grilling to lock in the juices.
Instructions
- Preheat your grill to medium-high heat.
- Season the flank steak generously on both sides with salt and pepper.
- Grill the steak for 6–8 minutes per side, or until it reaches your desired doneness (130°F for medium-rare).
- While grilling, prepare the Caprese topping: In a bowl, combine halved cherry tomatoes, cubed mozzarella, torn basil leaves, balsamic vinegar, olive oil, salt, and pepper. Gently toss to coat.
- Remove the steak from the grill and let it rest on a cutting board for 5–10 minutes.
- Slice the steak thinly against the grain.
- Top the sliced steak with the fresh Caprese mixture.
- Serve immediately—optionally with a drizzle of balsamic glaze or over greens.
Description
Tender grilled flank steak meets a tangy-sweet and creamy Caprese salad in this elevated dish. The warm steak pairs beautifully with the chilled tomato-mozzarella topping, creating contrast in both texture and temperature. The balsamic vinegar ties everything together, adding richness and depth that makes this dish irresistible yet refreshing.
Nutritional Information (Estimated per serving; 4 servings)
- Calories: 420
- Protein: 38g
- Carbohydrates: 7g
- Fat: 26g
- Fiber: 1g
- Sugars: 4g
- Vitamin C: 20% DV
- Calcium: 15% DV
- Iron: 18% DV
Conclusion
Balsamic Caprese Grilled Flank Steak is a modern crowd-pleaser that captures the spirit of summer cooking—simple, flavorful, and fresh. It’s versatile enough for a casual cookout or a more refined dinner, delivering a perfect harmony of savory grilled meat and garden-bright toppings.
Recommendation
Pair this dish with crusty bread or grilled vegetables for a well-rounded meal. A glass of red wine or sparkling water with lemon complements the flavors beautifully. It’s also great sliced thin for meal-prep bowls or steak salads the next day.
Embracing Healthful Indulgence
This recipe is proof that indulgence and health can go hand in hand. Lean flank steak provides high-quality protein without excess fat, while the Caprese topping adds fresh, nutrient-rich ingredients like tomatoes, basil, and mozzarella. By choosing wholesome, real ingredients and preparing them simply, you’re treating your body and your taste buds at once.
Let me know if you’d like a printable card or meal-pairing ideas with this dish!