Air Fryer Balsamic Caprese Flank Steak
This Air Fryer Balsamic Caprese Flank Steak is the perfect fusion of hearty and fresh. Juicy, tender steak gets paired with sweet blistered cherry tomatoes, creamy mozzarella, and vibrant basil — all tied together with a drizzle of rich balsamic glaze. It’s a gorgeous dish that feels gourmet, yet comes together effortlessly in the air fryer. Whether you’re cooking for a special dinner or meal-prepping something bold and satisfying, this one’s a winner!
Ingredients:
1 lb flank steak
2 tablespoons olive oil
2 cloves garlic, minced
Salt & pepper, to taste
1 cup cherry tomatoes
1 cup fresh mozzarella balls (bocconcini or ciliegine)
Fresh basil leaves
2–3 tablespoons balsamic glaze or reduction
Instructions:
Marinate the Steak:
In a bowl or zip-top bag, mix:
2 tbsp olive oil
2 cloves garlic, minced
Salt and pepper (generously)
Add the flank steak, coat well, and marinate for 30 minutes or up to 2 hours in the fridge.
Preheat the Air Fryer:
Preheat to 400°F (200°C) for about 3 minutes.
Cook the Steak:
Place the marinated steak in the air fryer basket.
Cook at 400°F for 8–10 minutes, flipping halfway through, depending on desired doneness (internal temp:
130°F for medium-rare,
140°F for medium).
Let steak rest for 5–10 minutes before slicing against the grain.
Air Fry the Tomatoes:
While the steak rests, toss cherry tomatoes in a tiny drizzle of olive oil and a pinch of salt.
Air fry at 375°F for 4–5 minutes until blistered and soft.
Assemble the Caprese:
On a serving plate:
Slice steak and fan it out.
Add blistered tomatoes and fresh mozzarella balls.
Drizzle with balsamic glaze.
Scatter fresh basil leaves on top.
Serving Tips:
Pair with crusty bread or a light arugula salad. It’s great warm or at room temp!
Pro Tips:
Let the steak rest:
After cooking, let the steak rest at least 5 minutes before slicing. This locks in the juices and keeps the meat extra tender.
Slice against the grain:
Cutting the steak against the grain shortens the muscle fibers, making each bite more tender.
Don’t overcook the tomatoes:
They should be soft and blistered, but still hold their shape — air frying for just 4–5 minutes does the trick!
Customize the glaze:
Don’t have store-bought balsamic glaze? Simmer ½ cup balsamic vinegar with 1–2 teaspoons honey or brown sugar until thickened. It’s tangy-sweet and perfect for drizzling.
Mozzarella swap:
If you don’t have mozzarella balls, you can cube a fresh mozzarella log or use slices — just add them right before serving so they don’t melt.