If you’re looking for a show-stopping main dish that’s equal parts vibrant and juicy, you’ll absolutely fall in love with this Seared Balsamic Steak Caprese Recipe. Tender flank steak gets a bold, tangy marinade, then it’s crowned with a fresh and colorful caprese topping—each bite is a mouthwatering, Italian-inspired dream!
Why You’ll Love This Recipe
- Irresistibly Juicy Steak: A bold balsamic marinade guarantees each bite of steak is deeply flavorful and tender.
- Fresh Caprese Flair: The vibrant topping of cherry tomatoes, creamy mozzarella, and basil adds a burst of color and freshness.
- Quick & Impressive: Even with marinating time, this Seared Balsamic Steak Caprese Recipe is surprisingly fuss-free and perfect for entertaining or a special weeknight dinner.
- Unforgettable Taste Combo: The classic Italian flavors of caprese paired with savory steak are truly a match made in culinary heaven.
Ingredients You’ll Need
This Seared Balsamic Steak Caprese Recipe relies on a handful of simple, high-quality ingredients—each one plays an essential role in making the steak juicy, the marinade zingy, and the topping irresistibly fresh and bright!
- Flank steak or skirt steak (2.5 lbs): These cuts are the perfect canvas for marinating because they soak up flavor and sear beautifully in a hot skillet.
- Coarse salt (1.5 tablespoons): Massaging this into the steak seasons it all the way through and helps tenderize the meat.
- Balsamic vinegar (¼ cup & 1 tablespoon): The backbone of both marinade and caprese topping, it brings signature tang and a bit of sweetness.
- Worcestershire sauce (2 tablespoons): Deepens the umami and lends a delicious savory note to your steak.
- Brown sugar (1 tablespoon): Adds a touch of warmth to balance the acidic marinade.
- Garlic, minced (1 clove): Delivers robust aroma and classic Italian flavor.
- Dijon mustard (1.5 teaspoons): Rounds out the marinade with a pop of gentle heat.
- Cherry tomatoes, halved (1 pint): Bring juicy sweetness and a pop of color to the caprese topping.
- Fresh basil, ripped (1 cup): Provides incredible fragrance and that unmistakable caprese freshness.
- Small mozzarella balls (8 oz): Soft, creamy morsels that make every bite crave-worthy.
- Sea salt (½ teaspoon): Boosts the flavors of the salad topping without overpowering it.
- Olive oil (1 tablespoon): Brings the caprese salad together and adds silkiness.
- Lemon juice (squeeze): A tangy burst to finish the topping and keep everything lively.
Variations
This Seared Balsamic Steak Caprese Recipe is wonderfully adaptable—don’t be afraid to make it your own! You can easily tweak ingredients for dietary preferences or use what’s fresh and on hand.
- Chicken Caprese Swap: Substitute the steak for boneless, skinless chicken breasts for a lighter but equally delicious meal.
- Grilled Version: Fire up the grill and cook the marinated steak over open flames for extra-smoky flavor and perfect char marks.
- Vegan Caprese Twist: Use thick slices of grilled portobello mushrooms instead of steak and vegan mozzarella for a plant-based feast.
- Spicy Kick: Add a few red pepper flakes to the marinade or salad if you love a touch of heat.
How to Make Seared Balsamic Steak Caprese Recipe
Step 1: Salt and Marinate the Steak
Start by generously salting both sides of your flank steak with coarse salt—don’t be shy! Give it a good massage so that every inch is well-seasoned, then place the steak in a large bag or shallow dish. Next, whisk together the balsamic vinegar, Worcestershire, brown sugar, minced garlic, and Dijon mustard until smooth. Pour this marinade over the steak, making sure it’s completely coated, and refrigerate for at least 30 minutes (though I highly recommend 2+ hours for ultimate tenderness and flavor).
Step 2: Prepare the Caprese Topping
While the steak soaks up those tangy-sweet flavors, combine halved cherry tomatoes, fresh basil, mozzarella balls, sea salt, a bit of balsamic vinegar, olive oil, and a squeeze of lemon juice in a mixing bowl. Give everything a gentle toss so the juices mingle, then cover and refrigerate until it’s time to top the steak.
Step 3: Sear the Steak
When you’re ready to cook, let the steak rest at room temperature for about 10–15 minutes (this helps it sear evenly). Heat a large cast iron skillet with a splash of oil over medium-high heat. Once it’s shimmering hot, sear the steak for 4–7 minutes per side, depending on its thickness. You’re aiming for a juicy medium-rare, so go for an internal temperature of 135–140ºF.
Step 4: Rest, Slice, and Top
Once seared, let the steak rest on a cutting board for at least 10 minutes—this is crucial so all those glorious juices stay in the meat! Slice the steak thinly across the grain, arrange on a serving platter, and spoon the chilled caprese topping generously over the top. Dive in and enjoy your masterpiece!
Pro Tips for Making Seared Balsamic Steak Caprese Recipe
- Marinate for Maximum Flavor: Don’t skimp on marinating time—the longer the steak sits in the balsamic marinade, the more deeply infused and tender it’ll be.
- Searing Success: Use a preheated cast iron skillet and don’t flip the steak too often; let it develop a dark, caramelized crust before turning.
- Caprese Chilling Trick: Chill the salad topping until you’re ready to serve—it keeps the flavors crisp and contrasts beautifully with the warm steak.
- Slice Against the Grain: Always cut the steak thinly against the grain for the most tender, melt-in-the-mouth results.
How to Serve Seared Balsamic Steak Caprese Recipe
Garnishes
An extra sprinkle of torn basil, a drizzle of quality balsamic reduction, or a pinch of flaky sea salt take this Seared Balsamic Steak Caprese Recipe straight over the top. If you want a fancy flourish, add a few thin lemon curls or a crack of fresh black pepper just before serving.
Side Dishes
This steak stunner pairs perfectly with garlicky roasted potatoes, a simple arugula salad, or grilled asparagus. For something extra hearty, toasted slices of rustic bread do a stellar job of soaking up all those juicy, tangy caprese flavors!
Creative Ways to Present
For a dinner-party wow factor, arrange the sliced steak on a large platter and layer the caprese topping artfully down the center. Or try building individual steak “caprese stacks” on small plates—each guest gets their own savory tower of goodness. Leftover steak? Stuff it into crusty rolls with the salad for the ultimate steak sandwich.
Make Ahead and Storage
Storing Leftovers
Store any leftover steak and caprese salad separately in airtight containers in the refrigerator. The steak will stay juicy for up to 3 days, and the topping remains fresh for about 2 days (though it’s best enjoyed the day you make it for peak flavor and color).
Freezing
The steak portion of this Seared Balsamic Steak Caprese Recipe freezes beautifully—just wrap it tightly and pop it in a zip-top bag for up to 2 months. The caprese salad does not freeze well (the tomatoes and mozzarella become mushy), so make that part fresh each time.
Reheating
To reheat the steak, warm gently in a skillet over low heat or briefly microwave just until warmed through, taking care not to overcook. For best results, always add the caprese topping after reheating, so it stays bright and lively!
FAQs
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Can I use a different cut of steak for this recipe?
Absolutely! While flank or skirt steak are classic and soak up the marinade well, you can use sirloin, flat iron, or even ribeye in the Seared Balsamic Steak Caprese Recipe—just adjust cooking times based on thickness.
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How long should I marinate the steak for ideal flavor?
For maximum tenderness and flavor, marinate the steak for at least 2 hours, but if you’re short on time, even 30–60 minutes will provide great results—just try to let it go longer if possible!
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Can I make the caprese topping in advance?
Definitely! The caprese salad can be mixed a few hours ahead and chilled in the fridge, which helps the flavors meld. Just give it a quick stir before using to redistribute the juices.
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What’s the best way to slice steak for this recipe?
Let the steak rest, then use a sharp knife to slice it thinly against the grain. This helps break up the muscle fibers, giving you the most tender bite in every slice of your Seared Balsamic Steak Caprese Recipe.
Final Thoughts
I hope you’re as excited as I am to make this Seared Balsamic Steak Caprese Recipe a regular star at your table! It’s a real celebration of fresh, simple ingredients and bold, unforgettable flavors—give it a try, and don’t forget to share your delicious results. Happy cooking, my friend!
Print
Seared Balsamic Steak Caprese Recipe
- Prep Time: 2 hours 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 servings 1x
- Category: Stovetop
- Method: Stovetop
Description
This Seared Balsamic Steak Caprese recipe combines the richness of flank steak with the freshness of a classic caprese salad, creating a flavorful and satisfying dish.
Ingredients
For the Steak:
- 2.5 lbs. flank steak or skirt steak
- 1.5 tablespoons coarse salt
- 1/4 cup balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 clove garlic, minced
- 1.5 teaspoons Dijon mustard
For the Caprese Topping:
- 1 pint cherry tomatoes, halved
- 1 cup fresh basil, ripped
- 8 oz. small mozzarella balls
- 1/2 teaspoon sea salt
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- Squeeze of fresh lemon juice
Instructions
- Salt the Steak: Season each side of the flank steak with coarse salt and massage it into the meat. Transfer the steak to a bag or pan.
- Prepare Marinade: In a bowl, combine balsamic vinegar, Worcestershire sauce, brown sugar, minced garlic, and Dijon mustard. Pour the marinade over the steak, ensuring it is fully coated. Refrigerate for at least 30 minutes, preferably 2+ hours.
- Make Caprese Topping: Mix cherry tomatoes, fresh basil, mozzarella balls, sea salt, balsamic vinegar, olive oil, and lemon juice in a bowl. Refrigerate until ready to serve.
- Cook the Steak: Let the marinated steak rest at room temperature for 10-15 minutes. Sear the steak in a hot cast-iron skillet with oil for 4-7 minutes per side or until internal temperature reaches 135-140ºF.
- Rest and Serve: Rest the cooked steak for at least 10 minutes, then slice thinly against the grain. Top with caprese salad and serve.
Notes
- If marinating for only 30 minutes, it’s recommended to pound the skirt steak to about 1-inch thickness to tenderize it faster.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 52g
- Cholesterol: 145mg
