Red Wine Flank Steak and Caprese Salad

There are certain blogs that I should avoid. And by that I mean that they’re just so good and feature such delicious recipes or beautiful photography, I find myself scrolling through their archives, wanting to make almost every single thing I come across. The Pioneer Woman is one. Iowa Girl Eats is another (I’d say it’s a tie between those two as to the number of recipes I print off and make from other blogs). How Sweet Eats is rapidly becoming another one. I’ve already made her Salted Mudslide Cookies. Over the weekend, I made granola. Tonight, I made Red Wine Flank Steak and Caprese Salad.

I know I’ve mentioned before that I have this weird aversion to raw tomatoes. I don’t know what it is, but I love them so much better when they’re cooked. The flavor gets more concentrated or something. But, I will eat raw tomatoes when they’re part of a Caprese salad. Something about the combo of olive oil, basil, fresh tomatoes and creamy delicious mozzarella makes me willing to overlook the fact that the ‘maters aren’t cooked (let’s be honest, it’s probably just due to the fact that there’s cheese involved). Throw some steak in there, and I could get my two carnivores on board as well!

Red Wine Flank Steak & Caprese Salad

Plus, I got to drink the rest of the wine.

Wine

Red Wine Flank Steak and Caprese Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 3-4
Ingredients
  • 1 2-lb. flank steak
  • 1½ C dry red wine (I used Pinot Noir)*
  • ½ C olive oil
  • 4 garlic cloves, minced
  • salt & pepper to taste
  • 1 pint grape tomatoes, halved
  • ¾ C fresh mozzarella, cubed
  • 10 basil leaves chopped
  • 1 tsp. balsamic vinegar
  • 1 tsp. olive oil
  • ½ tsp. onion powder
  • ¼ tsp. garlic salt
  • ground black pepper, to taste
Instructions
  1. Whisk olive oil, red wine, garlic, salt and pepper in a bowl. Add flank steak to a ziplock bag or baking dish and pour marinade ingredients over top.
  2. Refrigerate for 2-24 hours, flipping steak a few times to coat with marinade.
  3. When ready to cook the steak, discard the marinade and preheat the broiler on high.
  4. Broil steak for 5 minutes, flip and broil for 5 minutes more. Remove from heat, and let it rest for 10 minutes. Slice in thin strips against the grain.
  5. While the steak is resting, combine the grape tomatoes, mozzarella, basil, onion powder, garlic salt and pepper in a bowl, mixing well. In a small bowl, whisk the olive oil and balsamic, then pour over top and toss to coat.
Notes
*The general rule of thumb when cooking or marinating with wine is that if you won’t drink it, don’t cook with it!

And it could be grilled rather than broiled…We don’t have charcoal at the moment, so I used the broiler instead. But I bet it would taste even better with a little carbon scoring. It was good. Jay even said I could make this again, which is usually my cue that the meal was indeed as good as I thought it was. I am glad there are leftovers…Which means lunch for me for the next couple days!

Sadly, it looks as though, once again, Spring might be short-lived. I know it’s still a few days out, but according to the weather forecast on NOAA,  we’re supposed to dip below normal once again. I hope it changes…I’ve enjoyed the past couple days of not having the furnace running and having the windows open and not wearing a coat. Oh well. At this point, I don’t even care anymore. I’ve already lost my mind. I agreed to go camping with Jay and the bambino over the summer…We’ll see if that actually happens.

Also, in case anyone cares, I was recently interviewed for Dishfolio’s new blog feature. It was a fun little thing to do. So there it is if anyone wants to read it! On that note, I’m off for the evening. Good night!

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6 thoughts on “Red Wine Flank Steak and Caprese Salad

  1. I loved your interview. I like PW a lot too, I just spent some time there. I would love to see you make that cake!

    • Thanks! I might make the Eclair cake again soon…I’d like to try a mostly homemade version of it over this summer. :)