Caprese Steak Flatbread
This post is a collaboration with Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.
Looking for a fresh new way to serve up summer steak? This Caprese Steak Flatbread is a flavor-packed favorite around our house. It’s perfect for an easy weeknight dinner or as an appetizer for parties. Juicy grilled strip steak takes center stage on a crisp, pesto-brushed flatbread with all the classic caprese fixings like melty mozzarella, cherry tomatoes, fresh basil, and a drizzle of balsamic glaze!
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I love recipes that feel restaurant-worthy but come together quickly, and this one is exactly that. You can grill your steak outdoors or use a grill pan inside. Either way, when grilled steak is involved, it’s always a crowd-pleaser!
Ingredients Glance
(Full recipe card below for printable version!)
- 1 beef strip steak (New York Strip works perfectly here)
- 1 flatbread or naan (or store-bought pizza crust)
- Pesto, fresh mozzarella, cherry tomatoes, and basil
- Balsamic glaze (don’t skip it!)
- Olive oil, kosher salt, black pepper
- Red pepper flakes if you like a little kick
Why Steak Works So Well Here
I love using a beef strip steak (also called New York Strip) for this flatbread because it’s tender, flavorful, and cooks quickly. It has just the right amount of marbling for a juicy bite, and when sliced thin against the grain, it’s melt-in-your-mouth delicious. The bold, beefy flavor balances the creamy mozzarella and sweet tomatoes beautifully.
A Few Quick Tips:
- Let your steak rest! After grilling, always give your steak a few minutes under foil to keep those juices locked in.
- Slice against the grain. This is key for tender steak slices.
- Use fresh mozzarella for the best melt and flavor, it pairs so well with the steak. You can use mozzarella pearls or larger mozzarella balls (just tear to smaller pieces).
- Serve as an appetizer or dinner. I love a double-duty recipe like this one! Perfect for a busy back-to-school meal idea, this caprese steak flatbread is also great for slicing into smaller pieces for a handheld appetizer for parties!
Make It Your Own
Swap in heirloom cherry tomatoes, try burrata instead of mozzarella, or add a handful of arugula after baking. I also love to drizzle on truffle oil to my flatbreads. Just don’t skip the steak, it’s the star!
We have had this flatbread on repeat this summer! It’s the perfect mix of fresh and hearty. We grill a strip steak while the kids help scatter on the toppings, and dinner’s ready in no time. It’s perfect for busy nights!
Serving Appetizer-Style
Flatbreads are one of my go-tos when we have friends over! They looks impressive, but they couldn’t be easier. Grill the steak ahead of time, then pop the flatbread in the oven right before guests arrive. Sliced up and drizzled with balsamic, it always disappears fast!
You can even make a Flatbread Bar! Set out a few flatbreads with bowls of toppings (mozzarella, tomatoes, basil, etc.) and let guests build their own. Then pop them all in the oven at once.
Caprese Steak Flatbread
Ingredients
- 1 8 oz beef strip steak (New York Strip)
- 1 flatbread - or naan bread
- 1/2 cup shredded or torn fresh mozzarella
- 1/2 cup cherry tomatoes - halved
- 2-3 tbsp pesto - store-bought or homemade, for the base
- 1/4 cup fresh basil leaves
- Balsamic glaze - for drizzling
- Olive oil
- Kosher salt
- Black pepper
- Red pepper flakes - optional
Instructions
- Preheat grill (or grill pan/cast iron skillet) to medium-high heat. Pat steak dry. Season generously with salt and black pepper.
- If desired, lightly brush with olive oil to prevent sticking. Preheat grill to medium heat and place steak onto grill. Turning occasionally, check your steak frequently with a meat thermometer to reach your desired doneness.
- Transfer to a cutting board, tent loosely with foil, and let rest for 5–10 minutes. Slice grilled steak thinly against the grain.
- To assemble the flatbread, preheat the oven to 400°F. Brush flatbread with a little olive oil, then spread a thin layer of pesto on top.
- Top with mozzarella and cherry tomatoes.
- Lightly season with salt and black pepper.
- Bake for 8–10 minutes, until cheese is melted and flatbread is crisp.
- Remove from oven and top with grilled steak slices, fresh basil, and a drizzle of balsamic glaze. For a kick, garnish with a sprinkling of red pepper flakes!
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