Marinated Flank Steak Caprese

Transform your dinner table into an Italian steakhouse with this flavorful Grilled Flank Steak Caprese. The magic lies in a rich balsamic marinade that tenderizes and infuses the meat with deep, complex flavors. Paired with blistered tomatoes and creamy bocconcini cheese, this dish brings together the beloved flavors of a Caprese salad with perfectly grilled steak for a restaurant-worthy meal that's surprisingly simple to prepare.

Last summer, I served this at a family gathering, and my nephew, who typically avoids anything resembling a tomato, couldn't resist trying the blistered cherry tomatoes. To everyone's surprise, he asked for seconds and now requests this dish whenever he visits.

Essential Ingredients and Selection Tips

• Flank Steak: Choose a piece with consistent thickness and some marbling throughout. Look for a bright red color and slight marbling - this ensures better flavor and tenderness
• Balsamic Vinegar: Opt for a moderately priced balsamic vinegar. While you don't need the expensive aged variety, avoid the very cheapest options as they can be too acidic
• Olive Oil: Use regular olive oil for the marinade, saving your premium extra virgin olive oil for finishing
• Grainy Mustard: Adds texture and tangy depth - Dijon can work in a pinch, but whole grain mustard provides better texture and visual appeal
• Fresh Garlic: Always choose firm, heavy heads with tight cloves. Pre-minced garlic won't provide the same punch of flavor
• Cherry Tomatoes: Select tomatoes that are deep red and firm to touch. Mixed color varieties can create an even more striking presentation
• Bocconcini: Look for pearls or cherry-sized balls packed in water. They should be pristine white and firm

Detailed Cooking Instructions

Step 1: Marinade Preparation (15 minutes)

Whisk together 1/2 cup balsamic vinegar and 1/3 cup olive oil until emulsified. Add 3 tablespoons grainy mustard and 2 tablespoons honey, whisking until smooth. Mince 4 large garlic cloves and incorporate them into the mixture. Season with 1 teaspoon black pepper and 1 1/2 teaspoons salt. Place steak in a large, shallow dish and pour marinade over it, turning to coat completely. Cover tightly and refrigerate, ideally for 8 hours but no less than 4 hours.

Step 2: Grill Preparation (10 minutes)

Remove steak from refrigerator 30 minutes before grilling. Clean grill grates thoroughly and oil them well. Preheat grill to medium-high heat (around 400-450°F). Prepare a small bowl with olive oil and brush for the tomatoes. Have a clean platter ready for the cooked steak.

Step 3: Grilling the Steak (12-15 minutes)

Remove steak from marinade, reserving the liquid. Pat steak surface lightly with paper towels to prevent steaming. Place steak on the hottest part of the grill. Grill 5-6 minutes on first side without moving. Flip once and grill additional 4-5 minutes for medium-rare. Use meat thermometer to verify temperature (130°F for medium-rare). Transfer to platter and tent loosely with foil.

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My family has always been particular about flank steak - it was actually my grandmother's secret weapon for Sunday dinners. She taught me that the key isn't just in the marinade, but in letting the meat rest properly. When I follow her method, the steak turns out perfectly tender every single time.

Temperature Guide For Perfect Results

The sweet spot I've found is 130-135°F, which gives you a beautiful pink center while maintaining tenderness. Many of my blog readers who were initially skeptical about medium-rare have become converts after trying this temperature range.

Make-Ahead Tips

• Marinade can be made up to 3 days ahead and stored in the refrigerator
• Tomatoes can be prepped and stored at room temperature until ready to grill
• Leftover steak is excellent cold or at room temperature the next day

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After years of perfecting this recipe, I can honestly say it's become one of my most reliable crowd-pleasers. The combination of tender, flavorful meat with those burst tomatoes and creamy bocconcini creates a harmony of flavors that's both sophisticated and comforting.

Storage and Reheating

If you're lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. For best results, serve leftover steak at room temperature, or gently warm it wrapped in foil in a low-temperature oven. The tomatoes and bocconcini are best enjoyed fresh, so I recommend only grilling what you plan to eat immediately.

Frequently Asked Questions

→ How long should I marinate the steak?

Marinate for 4-12 hours for best results. Don't exceed 12 hours as the vinegar can break down the meat.

→ Can I make this without a grill?

Yes, you can use a grill pan or broiler instead of an outdoor grill.

→ What can I substitute for bocconcini?

Fresh mozzarella balls or sliced mozzarella can be used instead of bocconcini.

→ How do I know when the steak is done?

Use a meat thermometer: 135°F for medium-rare, 145°F for medium.

→ Why reduce the marinade?

Boiling the used marinade makes it food-safe and creates a flavorful sauce for the finished dish.