Description
This Seared Balsamic Steak Caprese recipe combines the rich, savory flavors of perfectly seared flank steak with a fresh, vibrant Caprese topping made from cherry tomatoes, basil, and mozzarella balls. Marinated in a tangy balsamic and Worcestershire sauce blend, the steak is tender and flavorful, making it an ideal dish for a sophisticated dinner or special occasion.
Ingredients
Steak and Marinade
- 2.5 lbs. flank steak or skirt steak
- 1.5 tablespoons coarse salt
- ¼ cup balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 clove garlic (minced)
- 1.5 teaspoons Dijon mustard
Caprese Topping
- 1 pint cherry tomatoes (halved)
- 1 cup fresh basil (ripped)
- 8 oz. small mozzarella balls
- ½ teaspoon sea salt
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- Squeeze of fresh lemon juice
Instructions
- Salt the steak: Salt each side of the flank steak with coarse salt and massage the salt into the meat thoroughly. Transfer the steak into a bag or pan to prepare for marinating.
- Prepare and apply the marinade: In a bowl, whisk together balsamic vinegar, Worcestershire sauce, brown sugar, minced garlic, and Dijon mustard until fully combined. Pour this marinade over the steak, flipping it several times to ensure the meat is fully coated. Cover and refrigerate for at least 30 minutes, ideally 2 or more hours for deeper flavor.
- Make the Caprese topping: While the steak marinates, combine cherry tomatoes, fresh basil, mozzarella balls, sea salt, balsamic vinegar, olive oil, and a squeeze of fresh lemon juice in a bowl. Mix well and refrigerate until ready to serve.
- Rest the steak before cooking: Remove the marinated steak from the refrigerator and let it rest at room temperature for about 10-15 minutes to ensure even cooking.
- Sear the steak: Heat 2 tablespoons of oil in a large cast-iron skillet over medium-high heat until hot. Add the steak and sear for 4-7 minutes on each side depending on thickness, or until the internal temperature reaches 135-140ºF for medium-rare.
- Rest and slice: Remove the steak from the skillet and allow it to rest for at least 10 minutes to let juices redistribute. Slice the steak thinly against the grain and top generously with the prepared Caprese topping before serving.
Notes
- Marinating for at least 2 hours enhances the flavor and tenderness of the steak significantly.
- Use a meat thermometer to accurately gauge doneness and avoid overcooking.
- Resting the steak after cooking is crucial to retain its juiciness.
- The Caprese topping can be prepared a few hours ahead and kept chilled until serving.
- For a gluten-free version, ensure Worcestershire sauce is gluten-free or substitute with coconut aminos.
