Heirloom Tomato and Steak Caprese (Printable Version)
Grilled steak and heirloom tomatoes, fresh mozzarella, and basil vinaigrette create a summer-ready, satisfying main.
# Ingredients:
→ Basil Vinaigrette
01 -
1 medium shallot, roughly chopped
02 -
2 cups (tightly packed, stems removed) fresh basil leaves
03 -
1 clove garlic
04 -
0.5 teaspoon red pepper flakes
05 -
120 ml olive oil
06 -
30 ml red wine vinegar
07 -
1 teaspoon kosher salt, plus more to taste
08 -
Freshly cracked black pepper
→ Caprese Salad and Steak
09 -
60 ml olive oil
10 -
60 ml red wine vinegar
11 -
2 cloves garlic, chopped
12 -
1 teaspoon dried basil
13 -
1 teaspoon dried thyme
14 -
1 teaspoon dried oregano
15 -
450 g hanger or skirt steak
16 -
900 g heirloom tomatoes, both regular and cherry, halved and quartered
17 -
0.25 medium red onion, thinly sliced
18 -
170 g fresh mozzarella cheese, torn into bite-sized pieces
19 -
Kosher salt and freshly cracked black pepper
# Steps:
01 -
Place the shallot, basil leaves, garlic, red pepper flakes, olive oil, red wine vinegar, and salt in a high-powered blender. Blend on high for 1 minute until the mixture is completely smooth. Adjust seasoning with salt and pepper. Refrigerate in a sealed container for up to 3 days.
02 -
In a large nonreactive bowl, combine olive oil, red wine vinegar, chopped garlic, dried basil, dried thyme, and dried oregano. Stir well. Divide the marinade between two bowls. Add the steak to one bowl and refrigerate, covered, for a minimum of 2 hours. Add heirloom tomatoes and red onion to the second bowl; toss thoroughly to coat and set aside.
03 -
Preheat a grill to medium-high heat. Remove the steak from the marinade, shaking off excess. Season both sides liberally with kosher salt and freshly cracked black pepper. Grill for 4 to 6 minutes per side, adjusting time to reach desired doneness (medium or medium-rare recommended). Transfer the steak to a cutting board and allow to rest for 10 minutes.
04 -
Arrange the marinated tomatoes and red onion with all the marinade on a serving platter. Scatter the torn mozzarella over the top. Slice the rested steak thinly against the grain, then gently nestle slices among the tomatoes and cheese. Drizzle with prepared basil vinaigrette and finish with additional salt and pepper as needed. Serve immediately.
# Notes:
01 -
For best flavor, allow the steak to marinate for at least 2 hours, or overnight if time permits.
02 -
Use ripe, seasonal heirloom tomatoes for maximum sweetness and visual appeal.