Steak Caprese

5 from 1 vote

We took a classic Caprese salad, and turned it into a whole meal with this Steak Caprese! This easy to prepare recipe is the ultimate summertime dinner!

Prep Time10

Cook Time10

Marinating time2

Total Time2 20

Course: Main Course

Cuisine: American, Italian-American, Italian-Fusion

Diet: Gluten Free

Servings: servings

Calories: 601kcal

Author: Briana

Equipment

instant read thermometer

Ingredients

Marinade

¼ cup olive oil
6 cloves garlic minced
3 tablespoons balsamic vinegar
2 teaspoons kosher salt
2 teaspoons Italian seasoning
½ teaspoon red pepper flakes optional
2 tablespoons honey
1.5-2 pounds skirt or flank steak (or any steak you like)

Steak

1.5 teaspoons kosher salt
¼ teaspoon black pepper

Tomato basil mozzarella salad

3 tablespoons olive oil
3 tablespoons balsamic vinegar
1-2 tablespoons honey
½- 1 teaspoon kosher salt
¼- ½ teaspoon black pepper
¼-1/2 teaspoon red pepper flakes optional
handful of basil cut into ribbons
16 ounces mozzarella balls
1 pint tomatoes halved

To serve

1 tablespoon olive oil
2 tablespoons balsamic glaze
¼ cup fresh basil torn

Instructions

Steak

In a non-reactive bowl or container, combine olive oil, balsamic vinegar, honey, minced garlic, Italian seasoning, salt, and red pepper flakes. Whisk to combine.
¼ cup olive oil, 6 cloves garlic, 3 tablespoons balsamic vinegar, 2 teaspoons kosher salt, 2 teaspoons Italian seasoning, ½ teaspoon red pepper flakes, 2 tablespoons honey
Add the steak, and toss to coat on all sides. Allow it to sit in the marinade, covered in the fridge, for at least 2 hours, but up to 24 hours to soak up the flavor.
1.5-2 pounds skirt or flank steak
When it's time to cook, preheat a skillet or grill pan over medium-high heat. Season the steak with salt and pepper on both sides. Cook the steak to your desired temperature, in our case, this was a medium/medium-rare and this took about 1-2 minutes per side because we're using a very thin skirt steak. When the steak is done cooking, set it aside for at least 10 minutes to rest before cutting it against the grain.
1.5 teaspoons kosher salt, ¼- ½ teaspoon black pepper

Tomato basil mozzarella salad

While the steak is resting, make the salad. Start by adding balsamic vinegar, honey, olive oil, salt, pepper, red pepper flakes, and basil to a bowl. Whisk to combine.
¼ teaspoon black pepper, 3 tablespoons olive oil, 3 tablespoons balsamic vinegar, ½- 1 teaspoon kosher salt, ¼-1/2 teaspoon red pepper flakes, handful of basil cut into ribbons, 1-2 tablespoons honey
Add in the mozzarella and tomatoes, and toss to combine.
16 ounces mozzarella balls, 1 pint tomatoes

Assemble

To a serving plate, start with a layer of tomato and mozzarella salad. Add more fresh torn basil, and a drizzle of balsamic glaze, olive oil, and some salt and pepper. Add the steak on top.
Now, add the remaining tomato mozzarella salad, and torn basil. Drizzle with more olive oil and balsamic glaze, and season with more salt and pepper. Enjoy right away!
1 tablespoon olive oil, 2 tablespoons balsamic glaze, ¼ cup fresh basil

Video

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Notes

Be patient and let the steak marinate! We know it can be hard to wait but trust us, you want the steak to soak up all of those flavors! With that said, don't let the steak sit in the marinade for took long, or the acid in the vinegar will begin cooking the meat, and make it mushy.

After cooking, let the steak rest. This allows the moisture to re-distribute throughout the steak, making it moist and juicy. Resist the urge to cut into it right away!

Don't make the mozzarella tomato salad until just before serving. Tomatoes become soggy fast and can lose flavor just a quick. Make the salad right before serving for the best flavor!

Use sweet tomatoes. In season, sweet tomatoes are going to give a ton of flavor! Use the freshest, most delicious tomatoes you can find!

Use a meat thermometer. We always advocate for using a meat thermometer to monitor the temperature to ensure you don't over or undercook the steak!

Nutrition