Steak Caprese

Another recipe that was a brain child of Matt... this Steak Caprese with a Sun Dried Tomato Vinaigrette is the quintessential summer main course!

 

Why I Love This Recipe

Tomato season is in full swing here in Southern California and I am living for it.

Spending time with Matt and Adam not only gives me joy on a friendship level, but they are also 2 of the most creative people I know in their field. They're also brilliant when it comes to flavor combos. Matt had the idea for this Steak Caprese with a Sun Dried Tomato Vinaigrette over a year ago! We've all just been patiently waiting for tomato season to start so we can indulge in this beauty.

Caprese are a way of life for us in the summer months. Fresh tomatoes, soft mozzarella cheese and some seasonings. You don't need much when summer produce is in full swing. The tomatoes are so sweet and pack such a punch. We'll make a traditional caprese multiple times a week and serve it alongside some chicken, steak, fish etc. Well... now you can just make one big Steak Caprese and call it a day as far as dinner goes. This combo on flavors is perfection. And the Sun Dried Tomato Vin gives it that extra tomato-y punch. While it's still summer, also be sure to check out the grilled skirt steak with tomato salad.

Ingredients & Substitutions

• Flank or skirt steak
• Olive oil
• Garlic
• Red Wine Vinegar
• Soy Sauce
• Honey or Agave
• Cherry tomatoes
• Fresh mozzarella balls
• Sun dried tomatoes
• Kosher salt and freshly cracked black pepper
• Fresh arugula, upland cress or basil
• Red Onion (optional)
• Full recipe list for Steak Caprese including measurements is listed below!

How to Make

• Combine the ingredients for the steak marinade in a large non-reactive bowl. Add the steak and marinate for at least 2 hours up to 24.
• Heat a grill over medium high heat. Remove the steak from the marinade and generously season with salt and pepper. Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get crisscross grill marks. Cook until medium/medium rare, or medium, depending on your preference, and then remove to a cutting board and let rest for 10 minutes.
• In a large bowl, toss the halved cherry tomatoes, torn mozzarella and sun dried tomatoes with a few tablespoons of olive oil, red wine vinegar, salt, pepper, arugula and red onions.
• Slice the steak against the grain and top with the tomato salad. Serve the Steak Caprese immediately.

Tips & Tricks

Flank steak is a flavorful cut of beef, but it can be tough if not prepared correctly. Here are some tips to help you make the most of it:

1. Marinate Well: Flank steak benefits greatly from marinating. Use a marinade with acidic ingredients like vinegar, citrus juice, or wine to help tenderize the meat. Marinate for at least 2-4 hours, or overnight for best results.
2. Bring to Room Temperature: Before cooking, let the steak sit out at room temperature for about 30 minutes. This ensures even cooking.
3. High Heat Cooking: Flank steak is best cooked quickly at high heat. Grill or pan-sear to develop a nice crust on the outside while keeping the inside tender.
4. Cook to Medium-Rare or Medium: Overcooking can make flank steak tough. Aim for medium-rare (135°F) or medium (140°F) doneness. Use a meat thermometer to check the internal temperature.
5. Rest Before Slicing: After cooking, let the steak rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, making it juicier.
6. Slice Against the Grain: Flank steak has long muscle fibers, so slicing against the grain (perpendicular to the lines in the meat) will give you the most tender bites.
7. Thin Slices: Cut the steak into thin slices to enhance tenderness and make it easier to chew.
8. Add a Sauce or Garnish: Consider topping the steak with a caprese salad like this Steak Caprese, or a quick salsa, or a simple herb butter for added flavor.

FAQ's

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