Easy Caprese Salad with Grilled Flank Steak

Too hot to turn on the oven? This Caprese Salad with Grilled Flank Steak is for you.

It is the ultimate summer dinner for your family. You get juicy steak and fresh garden flavors in every bite. It feels fancy but takes very little effort.

Why You’ll Love This Recipe

This dish is a winner because it balances warm and cool textures. The steak is savory and tender. The tomatoes and mozzarella are refreshing and bright. It is a complete meal served on one beautiful platter.

It is also naturally low in carbs and high in protein. This makes it a great choice for a healthy reset. You can have this restaurant-quality meal ready in under an hour. Your family will think you spent all day in the kitchen.

Simple Cooking Steps

The secret to this recipe is the simple balsamic marinade. It tenderizes the steak while adding a deep, tangy flavor. You just grill the meat and slice it thin. Even if you are new to grilling, you can master this easily.

While the steak rests, you assemble the salad. It is just a matter of layering fresh ingredients. The colors look stunning on the table. It is simple and doable for any home cook.

Ingredients You’ll Need

This recipe uses fresh, seasonal produce at its absolute best.

• 1.5 lbs flank steak
• 4 tbsp extra virgin olive oil, divided
• 3 tbsp balsamic vinegar
• 2 garlic cloves, minced
• 1 tsp kosher salt
• 0.5 tsp cracked black pepper
• 3 large heirloom tomatoes, sliced
• 8 oz fresh mozzarella cheese, sliced
• 1 cup fresh basil leaves
• 2 tbsp balsamic glaze
• 0.5 tsp flaky sea salt

Step-by-Step Directions

1. Whisk 2 tablespoons oil, vinegar, garlic, salt, and pepper in a bag.
2. Add the steak and coat it well in the marinade.
3. Let the steak sit at room temperature for 20 minutes.
4. Preheat your grill to medium-high heat.
5. Grill the steak for 5 to 7 minutes per side.
6. Remove the steak when it reaches 130°F for medium-rare.
7. Let the meat rest on a board for 10 minutes.
8. Layer tomatoes, mozzarella, and basil on a large platter.
9. Drizzle with remaining oil and balsamic glaze.
10. Slice the steak thinly against the grain.
11. Place steak on the platter and serve immediately.

Best Ways to Enjoy It

Serve this platter family-style in the center of your table. It is perfect for a leisurely summer evening outside. Pair it with a chilled glass of white wine or sparkling water. The colors of the heirloom tomatoes make it look like a piece of art.

Add some crusty bread on the side to soak up the juices. You can also serve it with a light pasta dish. It is a crowd-pleasing meal that looks much harder than it is.

Keep It Fresh

If you have leftovers, store the steak and salad separately. The steak will stay fresh in the fridge for three days. The tomatoes are best eaten the same day they are sliced. To reheat the steak, use a low heat setting to keep it tender.

Cold leftover steak is actually delicious on a sandwich the next day. You can also toss it into a green salad for lunch. It is a meal prep dream for busy weeknights.

Recipe Tips

• Don’t skip the 10-minute resting time for the steak.
• Always slice the flank steak against the grain for tenderness.
• Use a meat thermometer to ensure the perfect medium-rare finish.
• Try using different colors of heirloom tomatoes for a beautiful look.
• For a party, you can double the marinade and the steak.
• Add a handful of fresh summer berries for a sweet twist.
• Avoid over-marinating the steak or the texture may change.
• Sprinkle the flaky sea salt right before serving for a crunch.

Ways to Switch It Up

• Swap the flank steak for grilled chicken breasts if you prefer.
• In late summer, use fresh peaches instead of tomatoes.
• Add a drizzle of pesto for an extra burst of herbal flavor.
• Use burrata cheese instead of mozzarella for a creamier texture.

Common Questions

Can I use a different cut of steak?

Yes, skirt steak or sirloin works well too. Just adjust the cooking time based on the thickness of the meat. Always check the internal temperature for safety.

How long can I marinate the steak?

Twenty minutes at room temperature is perfect for quick flavor. You can marinate it in the fridge for up to four hours. Do not go longer or the vinegar will toughen the meat.

Will my kids eat this?

Most kids love the mild flavor of mozzarella and grilled steak. You can serve the tomatoes on the side if they are picky. It is a very family-friendly dinner option.

I hope this fresh recipe brings your family together this summer. It is truly a joy to cook and eat outdoors. Enjoy every juicy bite!

— Lidia

Caprese Salad with Grilled Flank Steak

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Calories 540 kcal

Ingredients

  

• 1.5 lbs flank steak
• 4 tbsp extra virgin olive oil, divided
• 3 tbsp balsamic vinegar
• 2 garlic cloves , minced
• 1 tsp kosher salt
• 0.5 tsp cracked black pepper
• 3 large heirloom tomatoes, sliced into 1/2-inch rounds
• 8 oz fresh mozzarella cheese, sliced into 1/4-inch rounds
• 1 cup fresh basil leaves
• 2 tbsp balsamic glaze
• 0.5 tsp flaky sea salt

Instructions

 

• In a shallow dish or resealable bag, combine 2 tablespoons of olive oil, balsamic vinegar, minced garlic, salt, and pepper.
• Place the flank steak in the marinade, coating thoroughly, and let sit at room temperature for 20 minutes.
• Preheat the grill to medium-high heat (400°F to 450°F).
• Grill the steak for 5 to 7 minutes per side, or until the internal temperature reaches 130°F for medium-rare.
• Transfer the steak to a cutting board and let rest for 10 minutes to retain juices.
• Arrange the tomato slices, mozzarella slices, and basil leaves on a large platter, alternating and overlapping them.
• Drizzle the salad with the remaining 2 tablespoons of olive oil and the balsamic glaze, then sprinkle with flaky sea salt.
• Slice the flank steak thinly against the grain at a 45-degree angle.
• Arrange the steak slices on the platter next to the Caprese salad and serve immediately.