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
Units
Scale
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
