Sunday, August 21, 2022

Heirloom Tomato and Steak Caprese

I had a large bowl of perfect tomatoes for Sally's garden. Gorgeous meaty tomatoes.

I found this recipe on It is a reprint of a recipe from What’s Gaby Cooking: Eat What You Want: 125 Recipes for Real Life by Gaby Dalkin. This book is on my list of soon to be purchased.

Heirloom Tomato and Steak Caprese

For the basil vinaigrette (makes about 1 cup):

  • medium shallot, roughly chopped
  • cups 

    tightly packed fresh basil leaves (stems removed)

  • 1/4 teaspoon 

    red pepper flakes

  • 1/4 cup 

    olive oil

  • tablespoon 

    red wine vinegar

  • 1/2 teaspoon 

    kosher salt, plus more as needed

  • Freshly cracked black pepper

For the Caprese:
  • 1/2 cup 

    olive oil

  • 1/2 cup 

    red wine vinegar

  • 1/2 teaspoon 

    dried basil

  • 1/2 teaspoon 

    dried thyme

  • 1/2 teaspoon 

    dried oregano

  • 3/4 pound 

    hanger or skirt steak or sirloin tips

  • pound 

    heirloom tomatoes, both regular and cherry, halved and quartered

  • 1/4 medium red onion, thinly sliced
  • ounces 

    fresh mozzarella cheese, torn into bite-size pieces

  • Kosher salt and freshly cracked black pepper

Make the basil vinaigrette:
In a high-powered blender, combine the shallot, basil, garlic, red pepper flakes, olive oil, red wine vinegar, and salt.
Blend for 1 minute, or until very smooth.
Season to taste with salt and pepper, and store in the fridge for up to 3 days.

Make the Caprese: 
In a large nonreactive bowl, combine the olive oil, vinegar, garlic, basil, thyme, and oregano and stir. Remove half of the marinade to another bowl.
Add the steak to one bowl and marinate in the refrigerator for at least 2 hours. 
Meanwhile, add the tomatoes and red onion to the other bowl and toss to combine. 
Set aside.

When you’re ready to cook, heat a grill over medium-high heat. 
Shake excess marinade off the meat and generously season it with salt and pepper. 
Place the steak on the grill and cook until medium or medium rare, 4 to 6 minutes on each side, depending on your preference. 
Remove the meat to a cutting board and let rest for 10 minutes.

Transfer the tomatoes and red onion with all the marinade to a serving platter and nestle in the torn cheese. 

Slice the steak across the grain and nestle the slices into the tomato salad. 
Drizzle with the basil vinaigrette and season with salt and pepper as needed. 
Serve immediately.

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