Red Wine Marinated Flank Steak with Cherry Tomato Caprese Salsa.
I wish we could eat this together.
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.
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.)
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.
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.
- 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!
But I guess that wouldn’t be fun now would it?