Description
This Seared Balsamic Steak Caprese recipe combines the richness of seared flank steak with a refreshing caprese salad topping, creating a delicious and satisfying dish.
Ingredients
Units
Scale
For the Steak:
- 2.5 lbs. flank steak or skirt steak
- 1.5 tablespoons coarse salt
- 1/4 cup balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 clove garlic, minced
- 1.5 teaspoons Dijon mustard
For the Caprese Topping:
- 1 pint cherry tomatoes, halved
- 1 cup fresh basil, ripped
- 8 oz. small mozzarella balls
- 1/2 teaspoon sea salt
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- Squeeze of fresh lemon juice
Instructions
- Salt the Steak: Rub coarse salt on each side of the steak. Transfer to a bag or pan.
- Prepare Marinade: Mix balsamic vinegar, Worcestershire sauce, brown sugar, garlic, and Dijon mustard. Pour over steak and refrigerate.
- Make Caprese Topping: Combine all caprese ingredients in a bowl and refrigerate.
- Cook the Steak: Rest steak, sear in a hot skillet for 4-7 minutes per side.
- Rest and Serve: Let steak rest, slice thinly against the grain, and top with caprese salad.
Notes
- If marinating for only 30 minutes, consider pounding the steak to tenderize it quicker.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 46g
- Cholesterol: 130mg
