Steak Caprese – What’s Gaby Cooking

Another recipe that was Matt’s brain child … This caprese steak with sun-dried tomato vinaigrette is the definite summer dish!

The tomato season is in full swing here in Southern California and I live for it. I know it’s not really there for the rest of the country, and certainly not for half of the world that is in the southern hemisphere … but it’s coming and we need to mark this recipe for steak caprese!

Spending time with Matt and Adam not only gives me joy at the friendship level, but they are also 2 of the most creative people I know in their field. They are also brilliant when it comes to flavor combinations. Matt had an idea for this caprese steak with sun-dried tomato vinaigrette long ago! We all just waited patiently for the tomato season to begin so we could indulge in this beauty.

Caprese are a way of life for us in the summer months. Fresh tomatoes, soft mozzarella cheese and some spices. Do not need much when summer produce is in full swing. The tomatoes are so sweet and pack such a punch. We will make a traditional caprese several times a week and serve it alongside some chicken, steak, fish, etc. Well … now you can just make one big caprese steak and call it a day for dinner. This combination of flavors is perfection. The dried tomato wine gives it the extra punch of tomatoes.

A few more meals inspired by Caprese:

Caprese steak salad

my back

Round on a traditional caprese salad … but this time with a steak! Everything in one meal is the main / side / salad of the summer.

Preparation time 20 subtlety

Cooking time 10 subtlety

Marinade time 2 Hours

Total time 2 Hours 30 subtlety

Course Main course, salad, dinner

kitchen Italian

• 2 pound Plank steak or skirt
• 1/3 Goblet Olive oil
• 2 cloves garlic chopped
• 2 Spoons Vinegar in red wine
• 1/4 Goblet soy sauce
• 4 Spoons Agave nectar or honey

For a tomato salad

• 1-2 liter Cherry tomatoes bisected
• 1-2 Cups Fresh mozzarella balls
• 1/2 Goblet dried tomatoes chopped
• 2-3 Spoons Olive oil
• 1 tablespoon Vinegar in red wine
• Kosher salt
• Fresh fresh black pepper
• 1 handful Fresh arugula or leafy grains
• 2-4 Spoons Red onion Finely chopped

• Mix the marinade ingredients in a large unreacted bowl. Add the steak and soak for at least two to 24 hours.

• Heat a grill over medium-high heat. Remove the steak from the marinade and season generously with salt and pepper. Place the steak on the grill and roast for 4-6 minutes on each side, turning 90 degrees in the middle of the way to get cross grill marks. Cook until medium / medium rare, or medium, depending on your preference, then remove to a cutting board and let rest for 10 minutes.

• In a large bowl, toss the halved cherry tomatoes, shredded mozzarella and sun-dried tomatoes with a few tablespoons of olive oil, red wine vinegar, salt, pepper, arugula and red onion.

• Slice the steak on the grain and top with the tomato salad. Serve immediately.