Caprese Flank Steak
2020-01-13 15:40:04
Ingredients
- 1/3 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon minced garlic
- 2 teaspoons dried oregano leaves and coarse salt
- 1/2 teaspoon dried thyme leaves and ground black pepper
- 1 pint cherry tomatoes
- 1 tablespoon Worcestershire sauce
- 1 1/2 pound flank steak
- Cubed fresh mozzarella cheese, torn basil and balsamic glaze (optional)
Instructions
- Whisk olive oil with balsamic vinegar, garlic, oregano, salt, time, and pepper until well combined. Measure out 2 tablespoons; toss with tomatoes.
- Whisk wish to share sauce into remaining marinate income by mistake in a Ziploc bag; massage to cut steak.Marinate steak and tomato mixture is for at least four hours after 25 hours; bring to room temperature 30 minutes before grilling.
- Preheat grill to medium high.
- Thread tomatoes onto soaked wooden skewers. Remove steak for marinade and pat dry.
- Grill steak for 45 minutes per side for medium rare or to preferred doneness. Tent with foil; rest for 10 minutes before slicing across grain.
- Grill tomatoes, turning often for three minutes, until slightly charred and blistered. Serve tomatoes over sliced steak along with cheese, basil and balsamic glaze (if using).
Notes
- Flank steak is most tender when serve medium-rare to medium. A 1-inchthick stick steak should take 4 to 5 minutes per side and have an internal temperature of 140°F (60°C) for medium-rare or 150°F (65°C) for medium.
- Pair with LE19 Pacific Quartet Red
Adapted from Winexpert
Adapted from Winexpert
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