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Grilled Caprese Steak Platter

Juicy, medium-rare grilled flank steak topped with a fresh Caprese salad of cherry tomatoes, mozzarella pearls, and basil, finished with a rich balsamic glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Steak & Marinade
  • 1.5 lbs flank steak or skirt steak room temperature
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic minced
  • 1 tsp coarse kosher salt
  • 0.5 tsp black pepper freshly ground
Caprese Topping
  • 2 cups cherry tomatoes halved
  • 1 cup fresh mozzarella pearls drained
  • 0.5 cup fresh basil leaves thinly sliced
  • 0.25 cup balsamic glaze store-bought or homemade

Equipment

  • Outdoor grill or cast-iron grill pan
  • Large cutting board
  • Sharp carving knife
  • Large serving platter

Method
 

  1. Pat the steak dry and rub generously with olive oil, minced garlic, salt, and pepper.
  2. Preheat your grill to high heat.
  3. Grill the steak for 5-6 minutes per side until it reaches a medium-rare internal temperature (130°F-135°F).
  4. Remove the steak from the grill, tent loosely with foil, and let it rest for at least 10 minutes.
  5. While the steak rests, gently toss the halved tomatoes and mozzarella pearls together.
  6. Slice the rested steak thinly against the grain and arrange the slices on a large serving platter.
  7. Spoon the tomato and mozzarella mixture over the sliced steak.
  8. Sprinkle the fresh basil ribbons over the top of the dish.
  9. Drizzle the entire platter generously with balsamic glaze right before serving.

Notes

Ensure you slice the flank steak against the grain, otherwise the meat will be too tough to chew. Serve with crusty bread to soak up the leftover juices!