Caprese Flank Steak
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  1. 1/3 cup olive oil
  2. 3 tablespoons balsamic vinegar
  3. 1 tablespoon minced garlic
  4. 2 teaspoons dried oregano leaves and coarse salt
  5. 1/2 teaspoon dried thyme leaves and ground black pepper
  6. 1 pint cherry tomatoes
  7. 1 tablespoon Worcestershire sauce
  8. 1 1/2 pound flank steak
  9. Cubed fresh mozzarella cheese, torn basil and balsamic glaze (optional)
  1. Whisk olive oil with balsamic vinegar, garlic, oregano, salt, time, and pepper until well combined. Measure out 2 tablespoons; toss with tomatoes.
  2. 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.
  3. Preheat grill to medium high.
  4. Thread tomatoes onto soaked wooden skewers. Remove steak for marinade and pat dry.
  5. 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.
  6. 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).
  1. 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.
  2. Pair with LE19 Pacific Quartet Red
Adapted from Winexpert
Adapted from Winexpert
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