Looking to put a fresh twist on a traditional steak recipe? This hearty steak caprese salad is loaded with tons of fresh veggies, marinated steak and a basil-shallot vinaigrette for a zip of zesty flavor.
.Ingredients:
basil vinaigrette
1 medium shallot, roughly chopped
½ teaspoon red pepper flakes
2 cups tightly packed fresh basil leaves (stems removed)
1 garlic clove
2 tablespoons red wine vinegar
½ cup olive oil
Freshly cracked black pepper
1 teaspoon kosher salt, plus more as needed
caprese
1 pound Chairman’s Reserve® hanger or skirt steak
¼ cup olive oil
2 garlic cloves, chopped
¼ cup red wine vinegar
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
¼ medium red onion, thinly sliced
3 pounds heirloom tomatoes, both regular and cherry, halved and quartered
6 ounces fresh mozzarella cheese, torn into bite-size pieces
Kosher salt and freshly cracked black pepper
Directions:
- 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 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, red onion and mozzarella cheese 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, (130°F-140°F) 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, red onion and cheese marinade to a serving platter. 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.
