This seared balsamic steak caprese recipe is a high-protein, summer-perfect meal that combines juicy steak with classic Italian flavors.
Fresh mozzarella, cherry tomatoes, and basil sit atop tender, marinated steak for a vibrant and satisfying dish.
Key Ingredients for Seared Balsamic Steak Caprese
Flank or skirt steak – The star of the dish, this cut holds up well to marination and sears beautifully for juicy, tender slices.
Balsamic vinegar – Adds tangy sweetness to the marinade and the topping, creating a deep, complex flavor.
Worcestershire sauce – Enhances the umami notes of the steak and balances the acidity of the vinegar.
Brown sugar – Subtly sweetens the marinade and aids in caramelization during searing.
Dijon mustard – Provides a sharp, peppery depth that elevates the marinade.
Garlic – Infuses the steak with a pungent, aromatic quality.
Cherry tomatoes – Offer juicy, acidic freshness to contrast the richness of the steak.
Fresh basil – Brings a bright, herbal note to the caprese topping.
Mozzarella balls – Creamy and mild, they complete the caprese trio with a cooling, milky bite.
Olive oil and lemon juice – Finish the topping with richness and a touch of brightness.
How to Make This Flavor-Packed Balsamic Steak Caprese
Start by salting the steak generously and letting it rest while you prepare a bold balsamic marinade.
After marinating, sear the meat until deeply browned and cooked to medium-rare.
Let it rest, slice it thinly, and top with a zesty caprese salad featuring tomatoes, basil, and mozzarella. Serve immediately for maximum freshness.
Tips to Master the Seared Balsamic Steak Caprese Recipe
For optimal flavor, marinate the steak for at least two hours, though a 30-minute quick version works if the meat is pounded thinner.
Always slice against the grain to ensure tenderness, and let the steak rest post-searing to retain its juices.
The caprese topping can be made ahead, but add lemon juice right before serving for the freshest taste.
How to Store Leftovers from This Seared Balsamic Steak Caprese Recipe
Store leftover steak and caprese salad separately in airtight containers.
The steak keeps well for up to 3 days in the fridge and can be gently reheated or enjoyed cold. The caprese topping is best eaten fresh, but if stored, avoid adding lemon juice until ready to serve.
Freezing is not recommended for either component due to texture changes.
Frequently Asked Questions
Can I grill the steak instead of pan-searing it?
Yes, grilling works beautifully. Just make sure to preheat the grill and cook to 135–140ºF for medium-rare.
Is there a vegetarian alternative to this recipe?
Try grilled portobello mushrooms marinated the same way and topped with the caprese salad for a hearty, meat-free option.
Can I use a different cut of steak?
Yes, sirloin or ribeye can work, though flank and skirt steak are preferred for their texture and marinating ability.
Should I let the steak rest before slicing?
Absolutely—let it rest at least 10 minutes to allow juices to redistribute, ensuring a tender bite.
Seared Balsamic Steak Caprese
Ingredients
Steak and Marinade
- 1.5 tablespoons coarse salt
- 1 tablespoon brown sugar
- 1.5 teaspoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1 clove garlic minced
- ¼ cup balsamic vinegar
- 2.5 lbs. flank steak or skirt steak
Caprese Topping
- 1 tablespoon balsamic vinegar
- 8 oz. small mozzarella balls
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- 1 pint cherry tomatoes halved
- 1 cup fresh basil torn
- Squeeze of fresh lemon juice
Instructions
- Season both sides of the steak with coarse salt, massaging it thoroughly into the surface. Place the meat into a shallow dish or resealable plastic bag.
- Combine balsamic vinegar, Worcestershire sauce, brown sugar, minced garlic, and Dijon mustard in a bowl. Whisk until fully blended, then pour the marinade over the steak, ensuring it is completely coated. Flip the meat as needed. Cover and refrigerate for no less than 30 minutes, preferably for over 2 hours for deeper flavor.
- While the steak marinates, prepare the Caprese topping by gently mixing the cherry tomatoes, mozzarella balls, basil, balsamic vinegar, olive oil, sea salt, and a squeeze of fresh lemon juice in a bowl. Store in the refrigerator until needed.
- Allow the marinated steak to sit at room temperature for 10 to 15 minutes before cooking.
- Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat. Once the oil is shimmering, add the steak. Sear each side for 4 to 7 minutes, depending on the thickness, or until the internal temperature reaches 135–140ºF for medium-rare.
- Remove the steak from the pan and allow it to rest for a minimum of 10 minutes. Slice thinly against the grain and serve topped with the prepared Caprese salad.