Steak Caprese

Chef notes

Tomato season is in full swing here in Southern California, and I am living for it. Spending time with Matt and Adam not only gives me joy on a friendship level, but they are also two of the most creative people I know in their field. They're also brilliant when it comes to flavor combos. Matt had the idea for this steak caprese with a sun-dried tomato vinaigrette over a year ago! We've all just been patiently waiting for tomato season to start so we can indulge in this beauty. Caprese are a way of life for us in the summer months: fresh tomatoes, soft mozzarella cheese and some seasonings. You don't need much when summer produce is in full swing. The tomatoes are so sweet and pack such a punch.

We'll make a traditional caprese multiple times a week and serve it alongside some chicken, steak, fish, etc. Well, now you can just make one big steak caprese and call it a day as far as dinner goes. This combo of flavors is perfection, and the sun-dried tomato vinaigrette gives it that extra tomato-y punch.

Flank steak is a flavorful cut of beef, but it can be tough if not prepared correctly. Here are some tips to help you make the most of it:

Marinate well: Flank steak benefits greatly from marinating. Use a marinade with acidic ingredients like vinegar, citrus juice or wine to help tenderize the meat. Marinate for at least 2 to 4 hours, or overnight for best results.

Bring to room temperature: Before cooking, let the steak sit out at room temperature for about 30 minutes. This ensures even cooking.

High-heat cooking: Flank steak is best cooked quickly at high heat. Grill or pan-sear to develop a nice crust on the outside while keeping the inside tender.

Cook to medium-rare or medium: Overcooking can make flank steak tough. Aim for medium-rare (135 F) or medium (140 F) doneness. Use a meat thermometer to check the internal temperature.

Rest before slicing: After cooking, let the steak rest for 5 to 10 minutes. This allows the juices to redistribute throughout the meat, making it juicier.

Slice against the grain: Flank steak has long muscle fibers, so slicing against the grain (perpendicular to the lines in the meat) will give you the most tender bites.

Thin slices: Cut the steak into thin slices to enhance tenderness and make it easier to chew.

Add a sauce or garnish: Consider topping the steak with a caprese salad, like this steak caprese, a quick salsa or a simple herb butter for added flavor.