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Heirloom Tomato and Steak Caprese is the summer dish I turn to when tomatoes are bursting at their peak and everyone is craving something a little more substantial than a salad. Steak caprese brings together vibrant flavors from juicy heirloom tomatoes, creamy mozzarella, and a bright basil vinaigrette, tied together with perfectly grilled steak. It is colorful, satisfying, and surprisingly easy for a weeknight or special gathering.
The first time I made this was at a backyard cookout with my family and it disappeared within minutes. Ever since then it has become my go-to any time I am handed a basket of tomatoes from my neighbor.
Ingredients
- Shallot: Use a fresh shallot to give the vinaigrette its sweet tang Pick shallots that feel firm and heavy
- Fresh basil: The star of the vinaigrette and the salad itself Opt for unblemished deep green leaves and remove stems for the sweetest scent
- Garlic: Adds depth and sharpness to both the marinade and the dressing Choose plump cloves without any green sprout inside
- Red pepper flakes: Offers just a hint of heat for balance Make sure yours is not expired for a lively bite
- Olive oil: Brings everything together Use a high-quality extra virgin oil for the best flavor
- Red wine vinegar: Sharp and slightly fruity vinegar wakes all the other flavors up Choose vinegar with bright clarity and a clean aroma
- Kosher salt and freshly cracked black pepper: Basic seasonings but essential for drawing out all the flavors Choose coarse salt for steak and flaky finishing salt for serving
- Hanger or skirt steak: These cuts offer tenderness and big flavor Go for well-marbled steak that is bright red and not gray
- Heirloom tomatoes: Regular and cherry tomatoes in a mix give you a range of texture and acidity Choose firm ripe tomatoes that feel heavy for their size
- Red onion: Adds gentle bite and crunch Thinly sliced for a milder flavor
- Fresh mozzarella: Torn for creamy contrast Use only fresh mozzarella packed in brine for the best taste
- Dried basil thyme oregano: Pantry staples that make the marinade extra aromatic
Step-by-Step Instructions
- Make the Basil Vinaigrette:
- Combine shallot fresh basil garlic red pepper flakes olive oil red wine vinegar and salt in a high-powered blender. Blend for a full minute until everything is silky smooth and vibrant green. Taste and season with more salt and pepper if needed then chill in the fridge to let the flavors meld. The basil flavor will bloom even more with a bit of resting.
- Marinate the Steak and Tomatoes:
- In a large nonreactive bowl whisk together olive oil red wine vinegar chopped garlic dried basil thyme and oregano until well combined and fragrant. Divide half this marinade into a separate bowl. Place the steak in one bowl and refrigerate at least two hours so the flavor really penetrates the meat. In the other bowl toss the tomatoes and red onion and let them sit at room temperature while the steak marinates. This lets the tomatoes soak up all the tangy herb dressing and makes them extra juicy.
- Grill and Rest the Steak:
- Heat your grill to medium-high while you remove the steak from marinade and pat off any excess liquid. Season steak liberally with kosher salt and fresh black pepper. Grill for four to six minutes per side depending on your preferred doneness aiming for that perfect char outside and pink inside. Don’t rush the rest let the steak sit on a cutting board for ten minutes so the juices stay in the meat when you slice it.
- Assemble and Serve:
- Arrange marinated tomatoes and onions with all the marinade onto a big platter. Nestle torn pieces of mozzarella throughout for creamy pops. Slice steak thin across the grain for the most tender bite and lay the pieces over the tomatoes and cheese. Drizzle everything generously with basil vinaigrette and finish with another shower of salt and pepper if you wish. Serve right away and watch it vanish.
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My favorite part of this dish is how the basil vinaigrette ties every bite together. The first time I brought this to a family picnic my dad asked for the vinaigrette recipe so he could put it on sandwiches all week. Now it is always the first thing I make when basil takes over my garden.
Storage Tips
Keep leftovers in an airtight container in the fridge for up to two days but know that the tomatoes are best eaten fresh. Steak can be sliced ahead and served cold in sandwiches or salads if you have extra.
Ingredient Substitutions
Flank steak works if hanger or skirt is hard to find just be sure to slice it thinly against the grain. Burrata can stand in for mozzarella for an even creamier texture. If basil is out of season try replacing it with a mix of parsley and mint for a different twist.
Serving Suggestions
Serve this as a main dish with crusty bread to soak up the juices or alongside crisp greens. For entertaining I often plate on a big wood board and let everyone help themselves for a relaxed feel.
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Cultural and Historical Context
Caprese salad hails from the Isle of Capri in Italy originally a simple plate of mozzarella tomato and basil symbolizing the Italian flag. Adding steak gives it a modern hearty spin perfect for American cookouts while staying true to the classic Mediterranean flavors.
Recipe FAQs
- → What type of steak works best for this dish?
Hanger or skirt steak provide tenderness and rich flavor, grilling well for this fresh preparation.
- → How do I prevent over-marinating the steak?
Marinate the steak for about 2 hours; any longer may affect the texture. Always refrigerate while marinating.
- → Can I substitute other tomatoes?
Yes, mix colorful heirloom varieties, or use cherry and grape tomatoes for extra sweetness and visual appeal.
- → Is it necessary to make the basil vinaigrette from scratch?
Homemade basil vinaigrette adds brightness, but a store-bought herb dressing can work in a pinch.
- → What is the best cheese option?
Fresh mozzarella offers milky richness, but burrata or bocconcini are also delicious alternatives.
- → How should leftovers be stored?
Keep components separate in airtight containers and assemble right before serving for best texture.