Flank Steak Caprese
My husband and son are steak guys, so any time I want to be sure they are extra happy at dinner I plan a steak night. And this easy Flank Steak Caprese recipe is not as fancy as it sounds.
At least my husband thought it sounded fancy đŸ™‚ .
Caprese just means something topped with tomatoes, fresh mozzarella, and basil.
I like to drizzle balsamic glaze over top and it’s an amazing combination of flavors!
How to Make Flank Steak Caprese
I used Flank steak because it has not failed me yet.
It’s a great cut of meat IF you know how to slice it correctly.
Flank steak needs to be sliced against the grain and served in about quarter inch strips.
But of course, you could make this dish with any steak of your choice.
Steak cooking tips:
Let the steak come to room temperature before cooking it, it will cook more evenly and be more tender.
About 15 minutes before cooking, just take it out of the fridge.
Also, after it’s done cooking LET IT REST!
If you cut your steak right after cooking it, all the juices run out and it’s kind of dry and not as flavorful.
After cooking let it sit on the cutting board for at least 10 minutes…trust me đŸ™‚
I season steak super simple, just drizzle it with some olive oil, kosher salt, and pepper.
You can grill it or put it in a skillet over medium heat with a little more olive oil.
I like a medium temperature, so about 4 minutes per side is all it takes.
Timing, in my opinion, can be one of the most difficult parts of cooking, and it takes practice.
Miraculously I had everything done at the same time with this meal.
I seasoned the steak, then preheated the oven to 450 for the tomatoes, placed my tomatoes on a lined baking sheet with olive oil, kosher salt, and pepper.
As I waited for the oven to preheat I started cooking the steak.
That way I knew the steak would be ready before the tomatoes and it would have time to rest for the full 10 minutes.
The tomatoes go into a 450 degree oven for 15 minutes.
I turn the broiler on high for the last minute because I love the charred skin of the tomatoes.
Once they were done I placed fresh mozzarella cheese cubes on top.
And back into the oven for about 1-2 minutes until the cheese was slightly melted, but not completely.
Slice the flank steak against the grain into strips and topped each plate of steak with the tomatoes, cheese, a drizzle of balsamic glaze, and fresh basil.
My son likes his steak just plain, but since he likes raw cherry tomatoes I saved some for him and put them on the side.
Meal prep idea…
I planned ahead to make a few steak caprese salads as well.
I saved some raw cherry tomatoes and placed them on top of baby spring mix along with basil, fresh mozzarella, and our leftover steak.
Luckily already had all the ingredients out so it took only a minute to throw these together.
A side of light balsamic dressing and boom, dinner for tomorrow night is already done, prepped, ready to go.
If you love the balsamic glaze in this flank steak dish, check out Roasted Veggie Crostini with Goat Cheese!
Also Grilled Korean Flank Steak
Flank Steak with Cajun Garlic Butter
Chopped Caprese Salad
T-Bone Steaks with Herb Butter
.
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Flank Steak Caprese
Flank steak topped with fresh mozzarella, tomatoes, and balsamic glaze!
Ingredients
- 1 pint cherry tomatoes
- 1 1/2 pounds flank steak
- 5 oz fresh mozzerella cut into large cubes
- fresh basil
- balsamic glaze
- olive oil, kosher salt, pepper
Instructions
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Season the flank steak with olive oil, kosher salt, and pepper. Grill or cook in a skillet over medium heat (with a little extra olive oil) for about 4 minutes per side for a medium temperature. Set aside on a cutting board to rest.
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On a lined baking sheet place the tomatoes and drizzle with olive oil, kosher salt, and pepper. Roast in a 450 degree oven for 15 minutes. If you want the tops charred set the broiler on high for the last minute of cooking.
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Once the tomatoes are done roasting place the fresh mozzarella pieces on top of the tomatoes and put back into the oven for an additional minute or two, just enough to warm the cheese but not completely melt it.
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Once the flank steak has rested for at least 10 minutes, slice it against the grain into strips. Place the strips of flank steak onto a plate and top with the tomatoes and cheese, drizzle with balsamic glaze, and sprinkle the fresh basil over top.
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