August 07

Balsamic-Marinated Steak with Tomato Caprese

The flavor of a traditionally marinated steak is amplified with the addition of a vibrant tomato
and mozzarella Caprese topping. Serve it with pasta or baked potatoes for a rustic meal made in
Balsamic-Tomato Marinade:
1/4 cup canned tomato sauce
1 cup dry red wine
1/4 cup olive oil
1/4 cup balsamic vinegar
4 garlic cloves, minced
1 tablespoon rosemary, dried
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds flank steak
1 teaspoon olive oil (for pan)
Caprese Topping:
8 ounces fresh mozzarella, sliced
1 14.5-ounce can diced tomatoes, drained
1/4 cup basil leaves, sliced
Salt & pepper to taste
2 teaspoons olive oil
1 teaspoon balsamic vinegar
1. To make Balsamic Marinade: Whisk tomato sauce, wine, olive oil, balsamic vinegar, garlic,
rosemary, salt, and pepper in a bowl to combine.
2. Place steak in a glass or ceramic dish and pour marinade over it. Cover and refrigerate
overnight (or at least 2 hours).
3. Heat the olive oil in a large sauté pan or skillet. Remove the steak from the marinade and
discard the marinade. Cook over medium/high heat for approximately 4 minutes on each side or
to an internal temperature of 145 degrees. May cook on a grill, if desired. Transfer steak to a
platter and immediately top with Caprese Topping (see below).
4. To make the Caprese Topping: Layer mozzarella over the steak, spoon the diced tomatoes
over the steak, sprinkle with basil, salt, and pepper. Drizzle olive oil and balsamic vinegar over
the topping.
Serves 6 (5 ounces per serving)
Nutrition Information (per serving): 420 calories, 20 g total fat, 9 g saturated fat, 119 mg
cholesterol, 351 mg sodium, 8 g carbohydrate, 2 g fiber, 5 g sugar, 43 g protein
The recipe is written by Jaime Ruisi, a Portland Oregon-based nutritionist, and blogger at Hustle +
Brussel, where she advocates for a balanced lifestyle and body positivity.