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. #
    Jennifer @ Peanut Butter and Peppers — April 22, 2013 @ 6:54 am

    I know it’s crazy, but I am so into the caprese flavors lately myself! I can’t get enough of it!! One of my favorite combos, so you know I am LOVING your recipe!! I knew I should have picked up a flank steak from Trader Joe’s this weekend!!!


  2. #
    Averie @ Averie Cooks — April 22, 2013 @ 6:58 am

    Gorgeous food styling and pics! And red wine and cherry tomatoes and caprese salads are the sign of summer and warmer weather for me, in my mind at least :)


  3. #
    Marie @ Little Kitchie — April 22, 2013 @ 7:07 am

    Caprese FTW, always and forever. Making me crave summer!!!


  4. #
    Ashley - baker by nature — April 22, 2013 @ 7:15 am

    Mind blown.


  5. #
    Angela @ Eat Spin Run Repeat — April 22, 2013 @ 7:21 am

    Ooh this salsa sounds delicious! I’m a huge caprese fan too (actually, more of just a basil+tomato fan) and can’t wait to start throwing it into at least one dish daily in my house. I’ve tried growing basil before as well and failed miserably, but i hear it’s one of the most temperamental herbs to grow. Might try something else this year… mint maybe? Mojitos here I come! ;)


  6. #
    Brian @ A Thought For Food — April 22, 2013 @ 7:35 am

    Oh you must try the fresh herbs again. It’s wonderful to have access to them anytime you want.

    This flank steak is going to be prepared for my husband. He’d totally go crazy for it.


  7. #
    Dee — April 22, 2013 @ 7:47 am

    It look so yummy! Did you broil it in the pan you marinated it in, on the rack, or on a sheet pan?


  8. #
    Ann Baker — April 22, 2013 @ 7:57 am

    I have a similar flank steak recipe that I’ve made, with a tomato salsa, but ALWAYS looking for new recipes!

    Re herb garden: I am rethinking mine as well even though I’ve maintained an herb and vegetable garden for the past 20 years. As my backyard trees have grown, that means more shade, which results in more failures and I have very little time to maintain it. Sigh…


  9. #
    Jenn from Much to My Delight — April 22, 2013 @ 7:58 am

    This looks outstanding! I always do flank stank with chimmichurri sauce, but I never would of thought to do caprese style. Definitely doing this over the summer! And I will definitely eat my baked potato.


  10. #
    Becky @ A Calculated Whisk — April 22, 2013 @ 8:05 am

    This looks amazing! You just solved my what-to-make-for-dinner-tonight conundrum (again).


  11. #
    Tieghan — April 22, 2013 @ 8:06 am

    caprese salads are my favorite summer salad!! Oh and I have charred the heck out of some flank steak myself! I still can’t seem to ever cook one properly :( Gonna give the broiler a try!


  12. #
    Amy — April 22, 2013 @ 8:09 am

    This looks incredible! I’m trying to learn more about cooking steak properly – I always rely on my other half to do it, and i should really know how to make a good medium rare myself! I will bookmark this for when I next want to give it a try :) xx


  13. #
    Caitlin McElligott — April 22, 2013 @ 8:14 am

    WOW! i plan out all my weekly meals, go grocery shopping on Sunday “for the week”, spend half my bank account and vow the groceries will last me for the whole week, and then you go and put up a recipe like THIS! I guess they’ll be a mid-week shopping trip afterall, this looks amazing and so summery!


  14. #
    Tracy | Peanut Butter And Onion — April 22, 2013 @ 8:14 am

    Caprese salad is one of the only ones I’ll eat…. must try this!


  15. #
    Ali @ Peaches and Football — April 22, 2013 @ 8:19 am

    Red wine and steak are a beautiful combination. I made a roast and put about a 1/2 inch of red wine in the bottom of the pan before cooking at it was so good. I bet this flank steak would be amazing too.


  16. #
    Courtney B — April 22, 2013 @ 8:19 am

    That looks so delicious I want it for breakfast. Def. trying soon.


  17. #
    Meg @ Peaches and Cake — April 22, 2013 @ 8:29 am

    Haha your hubby is so funny!


  18. #
    Joshua Hampton (Cooking Classes San Diego) — April 22, 2013 @ 8:30 am

    Thanks to your beautiful pictures, I’m now craving for a good steak. And wine. Definitely some wine.


  19. #
    Rayna — April 22, 2013 @ 8:53 am

    Marinated flank steak is always one of my favorites, but with a caprese salad? Irresistible.


  20. #
    Georgia @ The Comfort of Cooking — April 22, 2013 @ 9:00 am

    This looks gorgeous and so scrumptious! Perfect summer meal!


  21. #
    Laura (Blogging Over Thyme) — April 22, 2013 @ 9:05 am

    This looks great!! The idea of a caprese salsa is amazing–why the heck don’t I think of things like this? It would probably be so good on lots of grilled meats during the summer. And now I’m hungry just thinking about it..

    Love all the moodier photos! That blue plate is calling my name :)


  22. #
    Joelle (on a pink typewriter) — April 22, 2013 @ 9:07 am

    For some reason adding red wine makes this feel fancy.


  23. #
    April @BarbellsandBellinis — April 22, 2013 @ 9:14 am

    I am with you on the Caprese addiction. Lucky for me, my sister owns a nursery, and her thumb is as green as mine is black. I foresee me stealing lots of tomatoes and basil in the very near future.


  24. #
    carolyn — April 22, 2013 @ 9:44 am

    I love Coppola wine. i heart their directors cut pinot noir, but i cant find it anywhere–only the directors from the following year, which is different! but I have the cab right now, so ima make this soon. thanks so much!


  25. #
    Laurie {SimplyScratch} — April 22, 2013 @ 9:54 am

    Brilliant as always my friend! You totally had me at wine!


  26. #
    Marcie @ Flavor the Moments — April 22, 2013 @ 9:58 am

    I have a caprese obsession as well, so this dish looks DELICIOUS!


  27. #
    Heather Christo — April 22, 2013 @ 10:16 am

    This is completely amazing Jessica. My husband would just die. I should probably make this for him- thank you for the great idea :)


  28. #
    allie@sweetpotatobites — April 22, 2013 @ 11:00 am

    I love caprese and the idea of making it as a salsa is genius!


  29. #
    dixya@food, pleasure, and health — April 22, 2013 @ 11:00 am

    i have a slight obsession with anything caprese as well. I made a salad with some quinoa yesterday :)


  30. #
    Courtney @ BakeMeBetter — April 22, 2013 @ 11:12 am

    This looks really fresh! You should definitely try to grow herbs again. If nothing else try a few seeds in a pot on the window sill. It’s worth it. ;)


  31. #
    Mindy@FindingSilverLinings — April 22, 2013 @ 11:54 am

    Thank you for posting this! I am trying to get off of my strict Nutella diet.. I should probably start eating grown up food. This looks like a good place to start :)


  32. #
    Naomi — April 22, 2013 @ 12:15 pm

    I can’t believe how silly I feel asking this, but do you broil the steak in the pan that you marinade it in? I don’t quite understand the broil with an oven rack directly underneath. Sorry. I know this is a dumb question :(


    • Jessica — April 22nd, 2013 @ 12:17 pm

      oh my gosh, not dumb at all! i will fix the directions so they are clearer – i used a broiler pan – you definitely want to use a different pan, it can be a baking sheet or anything!


      • Naomi — April 22nd, 2013 @ 12:18 pm

        Thank you so much! I’m definitely going to make this!

  33. #
    Bryn — April 22, 2013 @ 12:15 pm

    Last summer I killed 8 basil plants before somes grandma told me not to water it directly.

    I’m not sure if I can explain but fill the basin of your potted basil with water and let soil absorb through drainage holes. It worked!


  34. #
    Tina | My Life as a Mrs — April 22, 2013 @ 12:57 pm

    awesome idea!!! Now, what is a leftover half bottle of wine??? Never seen such a thing ;)


  35. #
    Marjie Dickey — April 22, 2013 @ 1:02 pm

    Besides reading your blog every day, I probably try on average a recipe a week from you. I have loved EVERY.SINGLE.RECIPE. There has not been one that I’ve hated and wouldn’t make again. Last week at my dinner party I made your cheeseburgers with mushrooms, arugula + dijon aioli plus your strawberry salad with goat cheese bites. HOLY MOLY. I could have eaten 10 of those things plus 3 burgers. And your your Tuesday Things are always brilliant. You are the reason I started watching girls because I hate that I had to skip over that number when you talked about it. After seeing your Rebecca Minkoff bag, I order a turquoise one. Okay, I may be sounding a little creepy now, but I think you read my mind with this post. I searched for an hour yesterday for a flank steak marinade. And BOOM, click on your link and here is one. Let the marinating begin. Thank you for every single one of your posts.


  36. #
    The Suzzzz — April 22, 2013 @ 1:07 pm

    GAH! Why did I read this right before lunch when there is no where in my town to get something like that? *sigh* Guess I’ll just have to spend my lunch break in the grocery store stocking up on ingredients so I can make this for dinner tonight.


  37. #
    Julie — April 22, 2013 @ 1:20 pm

    Spring time in a picture. I really would love this right now while sitting out on my porch, drinking some wine and enjoying the sunshine.

    At least until the storms hit again tomorrow.


  38. #
    FashionEdible — April 22, 2013 @ 1:38 pm

    Flank steak is good! Nothing beats filet mignon, though :) But I love the added “salad” touch. Tomatoes and mozzarella are a fav of mine and we’ve eaten them with just basil before. Delicious. Also…completely random but I love that plate!


  39. #
    Mr. & Mrs. P — April 22, 2013 @ 1:57 pm

    Love everything about this dish!!! This is up our alley!!


  40. #
    Amanda @ Once Upon a Recipe — April 22, 2013 @ 2:04 pm

    This looks absolutely delicious. Your photos are gorgeous too!


  41. #
    Alleigh — April 22, 2013 @ 3:01 pm

    This looks absolutely delicious! And I’m a huge fan of Coppola wines. Do you remember which one you used?


  42. #
    Larry — April 22, 2013 @ 3:04 pm

    I never (seriously) just want some steak. But that right there? GET IN MAH BELLEH.


  43. #
    Holly @ EatGreatBEGreat — April 22, 2013 @ 3:13 pm

    This looks wonderful! My husband would go crazy for it!


  44. #
    Julia Jolliff — April 22, 2013 @ 3:44 pm

    This looks amazing and something my husband would drool over!


  45. #
    Annie @ What's Annie Making? — April 22, 2013 @ 5:03 pm

    This steak looks delicious! I think my red meat loving husband would definitely approve. And I totally hear ya’ on the herb garden. I just bought some seeds and debating whether or not it’s worth getting my hands dirty.


  46. #
    Bekah — April 22, 2013 @ 5:08 pm

    This looks great. What grape varietal did you use? I am curious because someone like me needs clear directions. Did you use a red table wine, bordeaux, merlot, Pinot?

    Thanks and this looks delish


  47. #
    Kylie @ immaeatthat — April 22, 2013 @ 5:33 pm

    This is probably sad…but I’ve never actually cooked steak before. I think I need to broaden my horizons and make this haha:))


  48. #
    LisaG — April 22, 2013 @ 5:35 pm

    This looks wonderful! Even serving leftovers on a salad! Mmmm.


  49. #
    Holiday Baker Man — April 22, 2013 @ 6:54 pm

    Looks dang tasty!


  50. #
    Nutmeg Nanny — April 22, 2013 @ 7:45 pm

    These photos are absolutely gorgeous. This dish is so perfect, I love steak, especially with a gorgeous topping like this!



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