I wish we could eat this together.

Red Wine Marinated Flank Steak with Cherry Tomato Caprese Salsa I howsweeteats.com

It might be the best thing to come out of my kitchen in a few weeks. It was just… different. Different than what we’ve been eating in hibernation. A little summery. Sort of light. Perfect for lunch with my invisible internet friends where there is half a bottle of wine leftover.

One of the reasons I’m insanely excited about the forthcoming warmer weather is because it makes my caprese obsession much easier to handle. I’m currently debating on whether I should attempt to grow some herbs again this year. Last year was a BIG FAT FAIL. According to google I watered too much, too little, placed them in too much sunlight, in not enough sunlight, and didn’t trim or trimmed too much… stuff. I even tried to save their souls with miracle grow come june or july and well, even that didn’t work. I don’t think I’m meant to grow anything. Except a money tree in my backyard.

Red Wine Marinated Flank Steak with Cherry Tomato Caprese Salsa I howsweeteats.com

You’ve probably noticed that flank steak tends to be the only steak I share with you. I think that’s because it’s the easiest to customize and marinate. Plus, filets cost an arm and a leg and to be real: I love them so much with some simple salt and pepper. Nothing more. For once in my life, I refuse to trash something up.

(edited to add: unless you count blue cheese sauce trashing something up. whatever.)

Red Wine Marinated Flank Steak with Cherry Tomato Caprese Salsa I howsweeteats.com

But flank steak can be marinated and sliced and put in a million things (saladstacospizzaomg) and often ends up flavored so nicely. Nicely? That’s an annoying word. And once you make it a few times, I sort of feel like it’s foolproof? I’m comfortable telling you this because a few weeks after we were married (and therefore, living together for the first time) I bought flank steak, marinated it for a full 24 hours, and then cooked the hell out of until it was CHARRED. We are talking, like, totally blackened and crispy. Cajun? Ha. I guess I was pretending it was chicken.

It was horrific. I think he still ate it too? Keeper.

Red Wine Marinated Flank Steak with Cherry Tomato Caprese Salsa I howsweeteats.com

So after a few major flank steak fails, my favorite way (that I find foolproof) is to broil it. This is mostly because it only takes a few minutes, but also because I’m afraid to touch a grill by myself for fear of extreme destruction. I need to change that. Need to be a cool chick. I think I’ve told you all of this before. I’m boring.

This whole “salsa” is essentially a little salad over top of some steak. It was so freaking good. We ate it with green bean fries. So green! So healthy. Oh, and I also took an extra hour making baked potatoes because someone said he wanted them and then… didn’t eat them. Wasn’t feeling them.

I wish I wasn’t ever feeling carbs.

Red Wine Marinated Flank Steak with Cherry Tomato Caprese Salsa I howsweeteats.com


Red Wine Marinated Flank Steak with Cherry Tomato Caprese Salsa

Yield: serves 2-4

Prep Time: 2-24 hours (for marinade)

Cook Time: 15 minutes (includes rest time)


1 (2 pound) flank steak, about 1 inch thick
1 1/2 cups dry red wine
1/2 cup olive oil
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper

1 pint cherry tomatoes, quartered
1 small shallot, diced
2 fresh mozzarella balls, chopped into pieces (about 1/2 cup)
10 basil leaves, freshly chopped
1 teaspoon balsamic vinegar
1/2 teaspoon olive oil
1/8 teaspoon garlic salt
pinch of pepper


Whisk olive oil, red wine, garlic, salt and pepper in a bowl until combine. Add flank steak to a ziplock bag or baking dish and pour marinade ingredients over top. Marinate (in the fridge!) for 2-24 hours, flipping steak a few times to coat with marinade. When you're ready to make the steak, heat the broiler in your oven on the highest setting and place an oven rack directly underneath. Broil steak for 6 minutes, flip and broil for 5 minutes more. If your steak is 1-1 1/2 inches thick, this should result in steak that is done medium-well. Let it rest for 10 minutes, then slice thin strips on an angle. You can cook the steak however you'd like! You can grill it if desired.

While the steak is cooking or resting, combine quartered tomatoes, shallot, mozzarella, basil, garlic salt and pepper in a bowl, tossing to combine. In a small bowl, stir together olive oil and balsamic, then pour over top and toss to coat. Just a hint: if you mozzarella comes marinated in olive oil, you can use that oil for the salsa. That's what I did!

Red Wine Marinated Flank Steak with Cherry Tomato Caprese Salsa I howsweeteats.com

But I guess that wouldn’t be fun now would it?

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113 Responses to “Red Wine Marinated Flank Steak with Cherry Tomato Caprese Salsa.”

  1. #
    Holly @ EatGreatBEGreat — April 22, 2013 @ 8:38 pm

    This looks amazing! My husband would go crazy for this!


  2. #
    Jess — April 22, 2013 @ 10:01 pm

    This looks fantastic – love the pictures AND that you have a solution for us grill-less/grill-fearful. Flank steak is the best – it’s somehow so much simpler to cook than other steaks!


  3. #
    cassie — April 23, 2013 @ 9:01 am

    amazing flavors! love the red wine marinade.


  4. #
    Barb | Creative Culinary — April 23, 2013 @ 9:09 am

    Seriously are you my daughter from another mother? Well, except the herb thing; I have a bit of a green thumb and only wish I could share with you how to grow them.

    But the flank steak thing? Me all over. I started using flank steak 27 years ago when we first moved to Colorado because I had to re-create the fajitas we had never had in North Carolina. Now, though much pricier due to greater demand, I still love them for the reason you cite; they are so amenable to flavor variations.

    I’m missing my garden full of herbs but I’m not giving in…I’m going to try doing some in pots at my friends this summer. I’ll send you some. :)


  5. #
    Bev @ Bev Cooks — April 23, 2013 @ 9:53 am

    OMG. This steak. That topping. THE WINE.

    I’m seeing spots.


  6. #
    PapaLos @ The Man, The Chef, The Dad — April 23, 2013 @ 12:08 pm

    Flank steak is by far my favorite cut of meat.

    Caprese is also one of my favorite salads.

    This post is so full of win, it’s ridiculous.

    I never would’ve put the two together but it sounds amazing. I love the salsa and can’t wait to try it out on a flank steak (which I’m making tonight, btw, thanks to you!).

    You mention you charred your first flank. When I was growing up, my mother liked making flank steak, but she cooked it to the point where you’d be better off calling it jerky more than steak. And I ate it happily anyway! Imagine my blown mind when I discovered how to really eat steak!

    I also cannot wait to start growing my own herbs. You scared me a bit, but I’m already trying to forget that it’s possible to fail at growing stuff.

    Sorry for the long comment and thanks for the post!


  7. #
    Alyse — April 23, 2013 @ 12:13 pm

    Jessica, I use my panini grill to do steaks. They turn out sooo much better than broiling and it saves me trying to tackle the regular grill. The steaks are perfect every time. I recommend the investment.


    • Natalie — April 23rd, 2013 @ 1:41 pm

      Alyse, I love this idea as I am terrified of grilling and frankly, broiling. Can you give me some more info on how you do this? Time? Temperature? Thank you so much!!


      • Alyse — April 23rd, 2013 @ 7:45 pm

        Natalie–I do the steaks on high which is 425 degrees on my panini grill. I like my steak medium rare. For a 2″ thick steak I cook for 4 minutes total time. I got this from an Alton Brown Good Eats episode on how to grill steaks. He did 2 minutes, then turned the steaks 90 degrees so he would have crosshatch grill marks. Another 2 minutes, than flip the steaks and repeat. Since the panini grill is cooking both sides at once I only needed a total of 4 minutes. I am not particular about crosshatch grill marks, but if you want those, do 2 minutes turn 90 degrees and do 2 more minutes. Of course you would increase the total time for medium or well-done. Also, pay attention to the thickness of the steak. Thinner steaks would take less time. I also spray my grill with cooking spray before placing the steaks on it.

        I grill pork chops, chicken, fish. They all turn out well. For grilling the temperature is always 425 degrees. I just follow the instructions that came with my grill for the length of time.

  8. #
    Kate R — April 23, 2013 @ 12:53 pm

    You make my day. Yours is the only cooking blog that I read daily like I would a “regular” blog. You crack me up! And every recipe of yours I have ever tried has been fool proof and fabulous! Also, I’m coveting your dishes. I love dishes like some women love shoes.That blue is gorgeous!


  9. #
    Naomi LaFave — April 23, 2013 @ 12:53 pm

    Yummba!! I will be trying this tomorrow night when the hubby is off work!! Thanks for the idea!! and I also LOVE the note from Alyse about the panni grill!! That’s on my wish list too now! Keep up the awesome work – recipes – blogging is great!!


  10. #
    Chels R. — April 23, 2013 @ 1:05 pm

    I need this in my life…tonight!


  11. #
    angela@spinachtiger — April 23, 2013 @ 1:41 pm

    Love your steak. Keep trying with the herbs. I used organic soil last year and had great success. So much so, that this morning I was cutting back everything that grew through winter. My sage and chives flowered. Whoops. Parsley did really well and we had a drought, so just keep trying.


  12. #
    Colette @ JFF! — April 23, 2013 @ 1:41 pm

    Who knew healthy could be so yummy?


  13. #
    Shannon — April 23, 2013 @ 4:01 pm

    This meal is perfect for this time of year! I’m already planning a family dinner just to make this. Anything made with wine & beef gets an A in my book. Cheers!


  14. #
    Heidi @foodiecrush — April 23, 2013 @ 4:24 pm

    Flank steak. Wine. Tomatoes. Oh lordie thank you!


  15. #
    tracy {pale yellow} — April 23, 2013 @ 4:36 pm

    I wish we could eat this together too! You had me at red wine. The caprese salsa is a lovely addiction and the steak looks fantastic


  16. #
    Jane — April 23, 2013 @ 6:31 pm

    Oh. Yay.
    Good food and good laughs. Anything bettah?
    (Thank you.)


    • tanya smithhh — April 24th, 2013 @ 3:43 pm

      Sebastian. if you, thought Rodney`s posting is inconceivable… on wednesday I got a new Smart ForTwo since I been making $6959 this-last/five weeks and even more than ten-grand last-month. without a doubt its the best work I have ever done. I started this six months/ago and immediately started to bring home over $86, p/h. I work through this website, Snap11.comm


  17. #
    Gloria @ Simply Gloria — April 23, 2013 @ 6:41 pm

    I love having red wine in the pantry for decadent dishes …especially like this one! It all looks like a masterpiece!


  18. #
    3girls1apple — April 23, 2013 @ 10:35 pm

    I have put many kind of different topings on flank steak and they do come out to be outstanding. But this right here, I have never done and want to absolutely try. The presentation won me over. Thank you from 3girls1apple.com


  19. #
    Bunny Golightly — April 24, 2013 @ 4:40 am

    Your blog is beautiful. I’m a vegetarian, but this look amazing. You do such a great job. I’m looking forward to your cookbook next year ;)

    Love Bunny Golightly


  20. #
    Michelle — April 24, 2013 @ 6:11 pm

    I made this for my husband and I for dinner tonight, and we LOVED it! I bought a smaller flank steak since it was just for the 2 of us, but still made the full caprese mixture. I served it with warm pita bread so that we could soak up all the juices on our plates. Definitely a keeper!


  21. #
    Juliette — April 25, 2013 @ 12:07 am

    I made this last night and IT WAS EASY AND AWESOME! I got another cutof meat at WF and used a grill pan. Making again for sure. Thank you!!!


  22. #
    bridget {bake at 350} — April 29, 2013 @ 8:54 am

    Have you noticed I’m catching up on your blog this morning? Third comment in 10 minutes. I’m feeling like a stalker. ;)

    Um, this looks delicious! I made flank steak for the hubby after we were first married, too. He was always going on and on about how much he loved his grandmother’s flank steak. The whole “slice against the grain” thing totally threw me and I think I sliced WITH the grain, so we spent our entire evening CHEWING.

    PS…I have the same grill aversion, too. After years of telling myself that I WILL master it, I’ve made peace with the fact that I never will. Standing outside in the heat over a hot grill is not my thing. ;) Give me A/C and an oven any day.


  23. #
    Allyson Sesay — May 3, 2013 @ 2:28 pm

    One frequent perceived technical problem with FeedBurner is the reduced number of subscribers being reported for the blogs using the service. This is not actually a technical problem with FeedBurner, but by the feed readers and aggregators that report to FeedBurner, as FeedBurner collects and tallies from those partners. Usually this problem is connected with one specific RSS reader or client. ;’

    Latest article on our online site


  24. #
    Bethany — May 12, 2013 @ 11:56 am

    Made this last week and it was amazing. Thank you!


  25. #
    Nichole — May 17, 2013 @ 1:17 pm

    Made this once and loved it. Now I’m making this again but with a very lean steak because the butcher did not have flank available. Also have to marinade this longer than 24 hours. Hope that is going to be ok and not hurt the meat.


  26. #
    Jess — May 24, 2013 @ 9:12 am

    I made this last night (well and yesterday too) and it came out fabulous! I was nervous about getting the wrong cut of steak from the store, but yum! And also I need the protein and I’m sick of chicken. The salsa came out great too! So pumped to have leftovers for lunch!


  27. #
    Carolyn — May 24, 2013 @ 12:10 pm

    I made this tonight and instead of mozzarella I used bleu cheese crumbles and I added bacon – my way of dirtying up a caprese. It was AMAZING. Especially because after the first flip, I threw some bleu cheese crumbles on the top of the steak and put it back under the broiler – DO IT. Delicious. Thanks for the wonderful recipe!


  28. #
    check out this Idol Lash reviews web site — June 22, 2013 @ 2:19 am

    I’m really loving the theme/design of your site. Do you ever run into any internet browser compatibility problems? A small number of my blog audience have complained about my website not operating correctly in Explorer but looks great in Safari. Do you have any tips to help fix this issue?


  29. #
    Nicole — August 13, 2013 @ 7:38 pm

    I just made this for my fiancé and myself and we LOVED it!! The flavors were amazing, thank you so much for sharing!!


  30. #
    Caitlin — September 2, 2013 @ 9:45 pm

    I really like the look of this recipe.. but I don’t consume alcohol in any form – what do I do?!


  31. #
    ronnie — December 21, 2013 @ 12:02 pm

    I love the pictures. They look delicious. Try the bison flank steak too, same ingredients, just broil a little less because bison cook time is faster than beef.


  32. #
    Anne B. — March 14, 2014 @ 10:09 pm

    OK, this was a disaster for me. It even made our smoke alarm go off! It was still raw after cooking it 15 minutes on each side. Totally not as easy as it looks, trust me. I made it in the oven with the broiler and now the oven is a complete mess. Ugh. Two thumbs down!!!!


  33. #
    Katherine — September 6, 2015 @ 1:57 pm

    We made this. Wow, what a steak!



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