Marinated Flank Steak over Fresh Tomatoes and Mozzarella
A simple-yet-effective marinade, a perfect bed of fresh tomatoes and creamy mozzarella, and a very foolproof cut of beef make for one of my favorite simple summer suppers of all time.
- Yield: Serves 4
Ingredients
Units
Scale
- 1.75 to 2 pounds flank steak
- 1/3 cup olive oil, plus more for drizzling
- 1/4 cup balsamic vinegar
- 2 teaspoons garlic powder
- 1 teaspoon salt, plus more to taste
- Freshly cracked black pepper
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 3 to 4 heirloom tomatoes, sliced
- 16 ounces sliced mozzarella cheese
- Arugula for topping
Instructions
- Put the flank steak in a large resealable bag (or you can use a large dish). Make the marinade by combining the â…“ cup olive oil, the 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. Season again with salt and pepper. Broil without turning for about 10 to 12 minutes, for a nice medium, a little less for medium rare (this will depend on your exact steak). Or, just 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 mozz. Top with some arugula and drizzle with olive oil and sprinkle with flaky salt, if you like.