Flank Steak Caprese Recipe

| | | | |

Jump To Recipe
Leave A Review

This Flank Steak Caprese was born a Carne Asada but moved to Italy when it was still a toddler. Same approach—marinade in lots of garlic, shallot, citrus, herbs, chiles, more acid, and umami—but instead of being turned into a taco, it gets topped with cherry and grape tomatoes, pesto, fresh basil, and mozzarella cheese.

PREP TIME

6 hrs 40 mins

COOK TIME

10 mins

SERVINGS

4

Ingredients

Flank Steak Marinade

  • 3/4 cup basil paste
  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup soy sauce
  • 1 lemon, zested & juiced
  • 1 head garlic, minced
  • 1 shallot, minced
  • 1 Tbsp Calabrian chiles
  • 1 Tbsp dried oregano
  • Salt, to taste
  • Pepper, to taste
  • ~2.5 lb flank steak

 

Flank Steak Caprese

  • ~24 whole scallions
  • Olive oil
  • Flank steak, grilled & sliced
  • 2 Tbsp basil paste
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • Salt, to taste
  • Pepper, to taste
  • 12 oz multi-colored grape & cherry tomatoes, halved
  • 12 oz tub of marinated mozzarella balls
  • Balsamic glaze, for garnish
  • Torn basil, for garnish

Flank Steak Caprese on a wooden cutting board

COOKING INSTRUCTIONS:
Flank Steak Caprese

Flank Steak Marinade

  1. Add all ingredients except steak in a large bowl (large enough that steak can marinate in it). Mix ingredients until well-combined. Add steak and coat completely with marinade and submerge it as much as possible. Cover and marinate in fridge for at least 6 hours—overnight is best.
  2. Preheat grill to medium high-heat.
  3. Remove steak from marinade and pat dry with towel.
  4. Cook on grill for 4-5 minutes each side, or until desired internal temperature. Remove steak from grill and allow to rest for 10 minutes. Slice steak against grain into 1/2″ thick slices.

Flank Steak Caprese

  1. Preheat grill to medium heat.
  2. Toss scallions lightly in olive oil. Char on grill for 2-3 mins per side, or until lightly charred and softened. Remove from grill and set aside.
  3. In a medium bowl, add basil paste, olive oil, balsamic vinegar, salt, and pepper. Stir to combine, then toss tomatoes in mixture until coated evenly. Set aside.
  4. To serve Flank Steak Caprese: on a large serving dish, lay out grilled scallions evenly in a bed. Arrange all steak slices on top of scallions, then top steak with dressed tomatoes, mozzarella, balsamic glaze, and torn basil. Enjoy!

PAIRINGS:
Flank Steak Caprese

Rosé Sangiovese

American IPA

Made This Recipe? Leave A Review!

 

0.0
0.0 out of 5 stars (based on 0 reviews)
Excellent0%
Very good0%
Average0%
Poor0%
Terrible0%