We’re kicking off this weekend with a grilling recipe. Grilling recipes are popular for multiple reasons, but especially because it is fun to cook outdoors. And beef works really well as a grilling item.
This recipe features a flank steak. While it is a flavorful cut of beef, there are some tricks to bringing out the full flavor of the meat. Flank steak is a cut that needs to be marinated with an acidic ingredient to tenderize it. After at least 2 hours of marinating in the fridge, the steak will need about a half hour to come to room temperature, before it hits the grill. Flank steaks should be cooked over high heat for a brief amount of time for the best results. And finally, this cut needs to rest for a bit before slicing against the grain.
This beef dish gets the caprese treatment to finish it. Cherry tomatoes, mozzarella balls, pickled red onions, and fresh arugula are dressed with a sun-dried tomato vinaigrette. The caprese salad is served over top of the steak. It’s a completely satisfying steak dinner bursting with flavor and freshness!
Steak Caprese
Steak Caprese (adapted from Gaby Dalkin via today.com) Total Time Required: 3 hours, Prep Time: 10 minutes, Marinating Time: 2 hours, Rest Time: 40 minutes, Cook Time: 10 minutes, Makes: 6 servings
Ingredients:
Steak
- 2 pounds flank or skirt steak
- 1/3 cup olive oil
- 2 cloves garlic, chopped
- 2 tablespoons red wine vinegar
- 1/4 cup soy sauce
- 4 tablespoons honey
Tomato Salad
- 1 – 2 pints cherry tomatoes, halved
- 1 – 2 cups fresh mozzarella balls
- 1/2 cup sun-dried tomatoes, chopped
- 2 – 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- kosher salt & freshly cracked black pepper
- 1 handful fresh arugula
- 2 – 4 tablespoons pickled red onions
Directions:
Make the marinade for the steak. Whisk together the 1/3 cup of olive oil with the garlic cloves, 2 tablespoons of red wine vinegar, soy sauce, and honey in a large nonreactive bowl. Add the steak to the bowl and marinate for at least 2 hours and up to 24 hours in the fridge. Remove the steak from the fridge and allow it to sit at room temperature for 30 minutes before grilling.
Make the marinade for the steak and allow it to marinate for at least 2 hours.
Heat a grill to medium-high heat. Remove the steak from the marinade and generously season the meat with salt and pepper. Place the steak on the grill and cook for 4 to 6 minutes on each side, to an internal temperature of 130º – 135ºF. When the steak is cooked through, remove it to a cutting board and let it rest for 10 minutes.
Grill the steak to an internal temperature of 130º – 135ºF.
While the steak is resting, make the tomato salad. In a large bowl, toss the halved cherry tomatoes, mozzarella balls, and sun-dried tomatoes with a few tablespoons of olive oil, 1 tablespoon of red wine vinegar, and the salt, pepper, arugula, and red onions.
Make the tomato salad.
Slice the steak against the grain of the meat.
Slice the steak.
Immediately serve the steak with the caprese salad.
Serve the steak with the tomato salad.
Caprese elements lift flank steak to gourmet proportions! ~Linda
Steak Caprese (adapted from Gaby Dalkin via today.com) Total Time Required: 3 hours, Prep Time: 10 minutes, Marinating Time: 2 hours, Rest Time: 40 minutes, Cook Time: 10 minutes, Makes: 6 servings
Ingredients:
Steak
- 2 pounds flank or skirt steak
- 1/3 cup olive oil
- 2 cloves garlic, chopped
- 2 tablespoons red wine vinegar
- 1/4 cup soy sauce
- 4 tablespoons honey
Tomato Salad
- 1 – 2 pints cherry tomatoes, halved
- 1 – 2 cups fresh mozzarella balls
- 1/2 cup sun-dried tomatoes, chopped
- 2 – 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- kosher salt & freshly cracked black pepper
- 1 handful fresh arugula
- 2 – 4 tablespoons pickled red onions
Directions:
Make the marinade for the steak. Whisk together the 1/3 cup of olive oil with the garlic cloves, 2 tablespoons of red wine vinegar, soy sauce, and honey in a large nonreactive bowl. Add the steak to the bowl and marinate for at least 2 hours and up to 24 hours in the fridge. Remove the steak from the fridge and allow it to sit at room temperature for 30 minutes before grilling.
Heat a grill to medium-high heat. Remove the steak from the marinade and generously season the meat with salt and pepper. Place the steak on the grill and cook for 4 to 6 minutes on each side, to an internal temperature of 130º – 135ºF.
When the steak is cooked through, remove it to a cutting board and let it rest for 10 minutes.
While the steak is resting, make the tomato salad. In a large bowl, toss the halved cherry tomatoes, mozzarella balls, and sun-dried tomatoes with a few tablespoons of olive oil, 1 tablespoon of red wine vinegar, and the salt, pepper, arugula, and red onions.
Slice the steak against the grain and top the beef with the caprese salad. Serve immediately.