This Marinated Flank Steak over Fresh Tomatoes and Mozzarella is summer’s perfect recipe, I think. We’re talking easy, low-maintenance, and incredibly delicious. A quick-yet-effective marinade (that’s good on just about everything) goes to work on a large flank steak, building flavor and a nice crust all at once. The warm steak softens the cheese and drips its juices down into the tomatoes, making one perfect late summer meal.

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Broiling flank steak has got to be one of the easiest, most foolproof ways to prepare beef. There is very low intimidation factor when you don’t even have to flip the thing, you know? You just place it on a baking sheet, broil it near the top of the oven until it’s gone about 10-ish minutes and BOOM. You’re good as gold. I make iterations of this dish a lot, as it’s a real crowd-pleaser. I just switch up what I serve with the steak, as well as the flavor profile.

I’ve got a very sweet and savory take on this in my latest cookbook as well. It’s serves with juicy roasted plums and a garlicky hot chili oil. TO DIE FOR. I’ve been working to add more beef recipes here on MKL (because you asked for them!). If that sounds interesting to you, as as we move into chillier weather recipe season, you might want to look into my take on Julia Child’s Beef Bourguignon, or my favorite chili of all time.

What you’ll need to make this Marinated Flank Steak over Fresh Tomatoes and Mozzarella

You could skip the marinade and just stick with oil, vinegar, salt, and pepper as the flavoring for the steak, tomatoes and cheese. That would still be a wonderful situation, all told. But this marinade is so great and I use it as much for chicken as I do beef, because it’s fantastic on everything. The balance of the sweetly acidic vinegar is tempered by the salty soy sauce and funky Worcestershire sauces in equal measure. The hit of garlic (powder, not fresh here) is great as well.

I like to reserve a little bit of the marinade before using it, as I like to drip and drizzle it over the tomatoes and cheese before I lay the hot steak over top. It’s just a mouthwatering affair by all accounts.

INGREDIENTS

1.5 to 1.75 lbs flank steak

⅓ cup olive oil, plus more for drizzling

¼ cup balsamic vinegar, plus

1 teaspoon garlic powder

1 teaspoon salt, plus more to taste

Freshly cracked black pepper

¼ cup soy sauce

¼ cup Worcestershire sauce

3 to 4 heirloom tomatoes, sliced

16 ounces sliced mozzarella cheese

Arugula for topping

How to make this Marinated Flank Steak Over Fresh Tomatoes and Mozzarella

This is so easy it’s barely a recipe, to be honest. But, I do like a little guidance with all manner of meat cookery, so there are temps and times given for the flank steak broiling. Furthermore, you can freestyle the marinade to your heart’s content. So, just take the amounts listed a basic starting points.

DIRECTIONS

Put the flank steak in a large resealable bag (or you can use a large dish). Make the marinade by combining the ⅓ cup olive oil, balsamic vinegar, garlic powder, 1 teaspoon salt, cracked black pepper to taste, the soy sauce, and Worcestershire sauce.

Reserve ¼ cup of the marinade and pour the rest into the bag and seal. Allow the steak to marinate in the fridge for at least 1 hour, and up to overnight (best is about 4 hours).

When you’re ready to cook, preheat the broiler to high and adjust the rack to the top third position. Let the flank steak drip off any excess marinade and then place onto a large baking sheet. Broil without turning for about 10 to 12 minutes, for a nice medium, a little less for medium rare (depends on your exact steak). Or broil until it’s cooked to your liking.

Let the steak rest for 10 minutes. Meanwhile, arrange the tomatoes and mozzarella on a large platter and drizzle with the remaining marinade mixture. After it’s rested, slice the steak against the grain and lay the slices over the tomatoes and mozzarella. Top with some arugula and drizzle with olive oil and sprinkle with flaky salt, if you like.