How do I slice flank steak correctly?

To maintain the tenderness of your balsamic caprese grilled flank steak, you must slice it against the grain. Look for the long lines running through the meat and position your knife perpendicular to them. Slicing across these fibers shortens them, making the meat much easier to chew. Hold your knife at a slight diagonal (a bias cut) to create wider, more attractive strips that display the beautiful pink center and the melted caprese topping.

Can I use a different cut of beef?

If you cannot find flank steak, skirt steak or flat iron steak are the best substitutes for this recipe. Skirt steak has a similar grain and flavor profile but is slightly thinner, so you will need to reduce the grilling time. Flat iron steak is more tender but lacks the wide, flat surface that makes flank steak so easy to top with mozzarella and tomatoes. Regardless of the cut, the balsamic marinade remains the key to flavor success.

What is a balsamic reduction?

A balsamic reduction is simply balsamic vinegar that has been simmered until the water evaporates, leaving a thick, syrupy glaze. It is much sweeter and more concentrated than regular vinegar. While you can buy it at the store, making it at home is simple: simmer one cup of balsamic vinegar over low heat for about 15 minutes until it coats the back of a spoon. Drizzling this over your finished balsamic caprese grilled flank steak adds a final layer of intense flavor.

How do I prevent the cheese from sliding off?

When adding mozzarella to your balsamic caprese grilled flank steak, make sure the steak surface is relatively flat. If the meat has curled during grilling, you can gently press it down with a spatula. Adding the cheese during the last minute of grilling allows it to melt just enough to "grip" the meat. Once you move the steak to the resting board, the cheese will firm up slightly, holding the tomato and basil in place as you prepare to slice.

Balsamic Caprese Grilled Flank Steak Recipe

Name: Mastering the Balsamic Caprese Grilled Flank Steak
Prep time: 15 min
Cook time: 15 min
Total time: 2 h 30 min
Cuisine: Italian-American
Ingredients: 1.5 lbs Flank steak, consistent thickness; 1/2 cup Balsamic vinegar; 1/4 cup Extra virgin olive oil; 2 cloves Garlic, minced; 1 tablespoon Brown sugar; 1 teaspoon Dried oregano; 1 teaspoon Kosher salt; 1/2 teaspoon Black pepper; 8 oz Fresh mozzarella cheese, sliced; 2 cups Cherry tomatoes, halved; 1/2 cup Fresh basil leaves, torn; 2 tablespoons Balsamic glaze for drizzling

Ingredients

Scale

1.5 lbs Flank steak, consistent thickness
1/2 cup Balsamic vinegar
1/4 cup Extra virgin olive oil
2 cloves Garlic, minced
1 tablespoon Brown sugar
1 teaspoon Dried oregano
1 teaspoon Kosher salt
1/2 teaspoon Black pepper
8 oz Fresh mozzarella cheese, sliced
2 cups Cherry tomatoes, halved
1/2 cup Fresh basil leaves, torn
2 tablespoons Balsamic glaze for drizzling

Instructions

Step 1: Prepare Marinade – Whisk balsamic vinegar, olive oil, garlic, brown sugar, and oregano in a bowl.
Step 2: Marinate Steak – Place steak in a resealable bag with the marinade and refrigerate for 2 to 6 hours.
Step 3: Preheat Grill – Bring grill to medium-high heat and lightly oil the cooking grates.
Step 4: Sear Steak – Grill steak for 5-7 minutes per side until an internal temperature of 135°F is reached.
Step 5: Add Toppings – Arrange mozzarella and tomatoes over the steak during the final 2 minutes of grilling.
Step 6: Rest Meat – Transfer steak to a cutting board and let rest for 10 minutes to ensure tenderness.
Step 7: Slice and Serve – Slice steak thinly against the grain and garnish with fresh basil and balsamic glaze.

Notes

Always slice against the long muscle fibers to ensure the lean flank steak remains tender and easy to chew.

Author: Mike
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling
Cuisine: Italian-American
Diet: Gluten-Free

Nutrition

Serving Size: 6 ounces
Calories: 480 kcal
Sugar: 8 g
Sodium: 650 mg
Fat: 26 g
Saturated Fat: 11 g
Unsaturated Fat: 15 g
Trans Fat: 0.1 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 42 g
Cholesterol: 110 mg

Keywords: flank steak, caprese, balsamic marinade, grilled beef, summer dinner