Grilled Skirt Steak Caprese

This Grilled Skirt Steak Caprese is a simple and flavorful dish perfect for warm days. The steak is marinated in a tangy balsamic vinaigrette, grilled until tender, and served with fresh tomatoes and a crisp arugula salad. It’s fresh, light, and easy to make!

Ingredients Needed:

For the Vinaigrette:

• 1/2 cup balsamic vinegar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup canola oil

For the Steak:

• 2 pounds skirt steak, halved lengthwise
• Kosher salt and freshly ground black pepper
• 4 ounces of baby arugula
• 1 small red onion, halved and thinly sliced
• 4 ripe beefsteak tomatoes, thinly sliced

How To Make Grilled Skirt Steak Caprese?

1. Make the vinaigrette: In a bowl, whisk together balsamic vinegar, Dijon mustard, salt, and pepper. Slowly add the oil while whisking until smooth.
2. Marinate the steak: Place the steak in a dish, pour half the vinaigrette over it, and coat well. Let it sit for 30 minutes at room temperature.
3. Grill the steak: Heat a grill or grill pan to high. Remove the steak from the marinade, pat dry, and season with salt and pepper. Grill for about 4 minutes per side until medium-rare. Let it rest for 5 minutes.
4. Make the salad: In a bowl, toss arugula and red onion with some of the vinaigrette. Season with salt and pepper.
5. Assemble and serve: Slice the steak thinly against the grain. Arrange with tomato slices on a platter and serve with the salad. Drizzle extra vinaigrette on top.

Recipe Tips:

• Let the Steak Rest Before Slicing: After grilling, let the steak rest for at least 5 minutes before cutting. This helps keep the juices inside, making the meat tender and juicy.
• Slice Against the Grain: Skirt steak has long muscle fibers. Cutting it across (against the grain) makes the meat easier to chew and much more tender.
• Don’t Skip the Marinade: The vinaigrette not only adds flavor but also helps tenderize the steak. Letting it marinate for at least 30 minutes makes a big difference in taste and texture.
• Use High Heat for Grilling: Skirt steak cooks best over high heat. A hot grill or grill pan gives it a nice char while keeping the inside juicy. Cook it quickly to avoid overcooking.
• Choose Ripe, Juicy Tomatoes: Since this recipe is simple, fresh ingredients matter. Use ripe, flavorful beefsteak tomatoes for the best taste. If they’re not in season, try heirloom tomatoes or cherry tomatoes for extra sweetness.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Grilled Skirt Steak Caprese cool down before storing. Keep the steak in a sealed container and store the salad separately. Put everything in the fridge for up to 3 days.
• Freeze: Wrap the steak well or put it in a freezer-safe container. It will stay fresh for up to 2 months.
• Reheat: Heat a pan over medium heat. Add the steak and warm for 1-2 minutes per side until heated through. Avoid overcooking to keep it tender.

Nutrition Facts:

• Calories: 480 kcal
• Total Fat: 32g
• Saturated Fat: 8g
• Cholesterol: 90mg
• Sodium: 420mg
• Potassium: 650mg
• Total Carbohydrate: 10g
• Dietary Fiber: 2g
• Sugars: 6g
• Protein: 38g

Try More Bobby Flay Recipes:

• Grilled Skirt Steak with Green and Smokey Red Chimichurri
• Skirt Steak Tacos with Roasted Tomato Salsa
• Red Curry Marinated Skirt Steak Fajitas

Grilled Skirt Steak Caprese

Author: Mohamed Shili Cooking Method:Grilling Cuisine:American Courses:Dinner

Difficulty:BeginnerPrep time: 10 minutesCook time: 8 minutesRest time: 5 minutesTotal time: 23 minutesCooking Temp:150 CServings:4 servingsEstimated Cost:25 $Calories:480 kcal Best Season:Available

Description

This Grilled Skirt Steak Caprese is a simple and flavorful dish perfect for warm days. The steak is marinated in a tangy balsamic vinaigrette, grilled until tender, and served with fresh tomatoes and a crisp arugula salad. It’s fresh, light, and easy to make!

Ingredients

For the Vinaigrette:

• 1/2 cup balsamic vinegar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup canola oil

For the Steak:

• 2 pounds skirt steak, halved lengthwise
• Kosher salt and freshly ground black pepper
• 4 ounces of baby arugula
• 1 small red onion, halved and thinly sliced
• 4 ripe beefsteak tomatoes, thinly sliced

Instructions

1. Make the vinaigrette: In a bowl, whisk together balsamic vinegar, Dijon mustard, salt, and pepper. Slowly add the oil while whisking until smooth.
2. Marinate the steak: Place the steak in a dish, pour half the vinaigrette over it, and coat well. Let it sit for 30 minutes at room temperature.
3. Grill the steak: Heat a grill or grill pan to high. Remove the steak from the marinade, pat dry, and season with salt and pepper. Grill for about 4 minutes per side until medium-rare. Let it rest for 5 minutes.
4. Make the salad: In a bowl, toss arugula and red onion with some of the vinaigrette. Season with salt and pepper.
5. Assemble and serve: Slice the steak thinly against the grain. Arrange with tomato slices on a platter and serve with the salad. Drizzle extra vinaigrette on top.

Notes

• Let the Steak Rest Before Slicing: After grilling, let the steak rest for at least 5 minutes before cutting. This helps keep the juices inside, making the meat tender and juicy.
• Slice Against the Grain: Skirt steak has long muscle fibers. Cutting it across (against the grain) makes the meat easier to chew and much more tender.
• Don’t Skip the Marinade: The vinaigrette not only adds flavor but also helps tenderize the steak. Letting it marinate for at least 30 minutes makes a big difference in taste and texture.
• Use High Heat for Grilling: Skirt steak cooks best over high heat. A hot grill or grill pan gives it a nice char while keeping the inside juicy. Cook it quickly to avoid overcooking.
• Choose Ripe, Juicy Tomatoes: Since this recipe is simple, fresh ingredients matter. Use ripe, flavorful beefsteak tomatoes for the best taste. If they’re not in season, try heirloom tomatoes or cherry tomatoes for extra sweetness.