This seared balsamic skirt steak caprese is a summertime favorite in my family! Em and I have been making this for YEARS at family cabin get togethers, and it’s always a hit. With quintessential summer flavors like grilled steak (yum!), fresh, flavorful tomatoes and basil, and a delicious homemade balsamic marinade, it truly can’t be beat. Plus, this dish packs 48g of protein per serving!
I love serving mine sliced on a big cutting board and eating family style at the picnic table. I’m nostalgic for family cabin time just thinking about it 🥰
- Perfect for serving a group: a big ‘ol 2.5 lb. skirt steak can serve up to 6 as a main dish, or 8-10 if you’re serving this dish as an appetizer. I’ve done both, and honestly, this dish is great as either yummy app or a main dish when paired with other grilled sides.
- Amazing flavor combination: caprese ingredients and flavors were absolutely meant to live alongside a perfectly seared steak. Prove me wrong 😏😏😏
- Elevated dish, but super affordable: skirt steak is notoriously a cheaper cut of meat, but I promise you, when marinated and seared correctly, it is juicy, tender and oh so delish.
Ingredients Worth Spotlighting
- Skirt steak: you will easily be able to find a 2-3 lb. skirt steak at major grocers or butchers. You can also substitute for a flank steak if you prefer that cut. Either way, it’s a very affordable cut of meat that after marinating and searing is super juicy and tender.
- Balsamic vinegar: the bedrock of caprese flavor! You’ll use it in both the steak marinade and the caprese salad topping.
- Basil: I don’t know about you, but I cannot get enough of fresh basil in the summer months. I have a basil plant in a pot on my patio, and love being able to pull a few fresh basil leaves off whenever I need it. The flavor can’t be beat!
- Cherry tomatoes: Honestly, any fresh tomatoes will work for this recipe, but I prefer using cherry or grape tomatoes for both the sweet flavor and ability to eat one in every bite.
Time to Get Cooking
Then, transfer the steak to a large bowl or a gallon-size Ziploc bag. I prefer the bag method because then you can pour the marinade right into the bag with the steak, and seal it up before placing in the fridge.
Cover the steak and refrigerate it for at least 30 minutes, BUT I highly recommend 2+ hours. Why? The longer you marinate the steak, the more flavorful and tender it will be.
Make sure your cast-iron skillet is warmed to medium/high heat, and add olive oil. Wait until the olive oil is hot before adding the steak to the pan. Sear the meat on each side until the internal temperature reaches 135-140ºF.
In a time crunch? If you only have 30 minutes to marinate the meat, I HIGHLY recommend pounding the skirt steak down to about 1-inch thick before pouring the marinade over the meat.
Why? Pounding the meat will tenderize it in a shorter amount of marinating time because it breaks down the meat.
try it!
How to Grill Steak
No matter the cut, I’ll teach you how to grill steak like a professional every single time.
Sides That Pair Well With Steak Caprese
Obviously, I recommend serving this skirt steak with the caprese salad topping you’ll find in the recipe card. The flavors pair perfectly with the steak marinade and make this dish a whole dang delicious meal.
Looking for other sides to pair? I recommend:
Potatoes! My crispy air fryer potatoes, grilled red potatoes or smashed red potatoes would all be great options.
Veggies: My grilled corn on the cob, sautéed green beans or grilled asparagus would all pair nicely.
Pasta Salad: This deviled egg pasta salad or creamy roasted red pepper pasta salad would both be delish.
Best Way to Store Leftovers
Let your steak cool completely. Then, transfer it into an airtight container and refrigerate for up to 3-5 days. But honestly, I rarely have leftovers when I serve this dish 😘
More Steak Recipes You’ll Love
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Salt each side of the flank steak with coarse salt. Massage the salt into the meat. Transfer the meat to a bag or pan.
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Next, prepare the marinade. Add the balsamic vinegar, Worcestershire sauce, brown sugar, garlic, and Dijon mustard to a bowl and whisk until combined. Pour the marinade over the steak. Flip the meat around a few times to be sure it is fully coated. Cover and refrigerate for at least 30 minutes, but we highly recommend 2+ hours.*
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While the meat is marinating, add all of the ingredients for the caprese topping to a bowl and mix to combine. Refrigerate until ready to serve.
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When the steak is ready to cook, remove it from the refrigerator and let it rest at room temperature for 10-15 minutes.
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Heat 2 tablespoons of oil in a large cast-iron skillet over medium/high heat. When the oil is hot, add the steak to the pan. Sear the meat for 4-7 minutes on each side (timing depends on the thickness of the meat) or until the internal temperature reaches 135-140ºF.
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Remove the meat from the pan and let it rest for at least 10 minutes. Slice the meat thinly and against the grain, and top with the caprese salad.
- If you only have 30 minutes to marinate the meat, we highly recommend pounding the skirt steak down to about a consistent 1-inch before pouring the marinade over the meat. Pounding the meat will tenderize the meat in a shorter amount of marinating time.
Calories: 414 kcal, Carbohydrates: 9 g, Protein: 48 g, Fat: 20 g, Fiber: 1 g, Sugar: 6 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
