Another recipe that was a brain child of Matt… this Steak Caprese with a Sun Dried Tomato Vinaigrette is the quintessential summer dish!
Tomato season is in full swing here in Southern California and I am living for it. I know it’s not quite there for the rest of the states, and certainly not for half of the world that’s in the southern hemisphere…. BUT it’s coming and this Steak Caprese recipe should be bookmarked!
Spending time with Matt and Adam not only gives me joy on a friendship level, but they are also 2 of the most creative people I know in their field. They’re also brilliant when it comes to flavor combos. Matt had the idea for this Steak Caprese with a Sun Dried Tomato Vinagrette over a head ago! We’ve all just been patiently waiting for tomato season to start so we can indulge in this beauty.
Caprese are a way of life for us in the summer months. Fresh tomatoes, soft mozzarella cheese and some seasonings. You don’t need much when summer produce is in full swing. The tomatoes are so sweet and pack such a punch. We’ll make a traditional caprese multiple times a week and serve it alongside some chicken, steak, fish etc. Well… now you can just make one big Steak Caprese and call it a day as far as dinner goes. This combo on flavors is perfection. And the Sun Dried Tomato Vin gives it that extra tomato-y punch.
A few more Caprese inspired meals:
Steak Caprese Salad
A spin on a traditional Caprese Salad…. but this time with Steak! This all in one meal is the perfect main/side/salad of summer.
- 2 pounds flank or skirt steak
- 1/3 cup olive oil
- 2 cloves garlic chopped
- 2 tablespoons red wine vinegar
- 1/4 cup soy sauce
- 4 tablespoons agave nectar or honey
For the Tomato Salad
- 1-2 pints cherry tomatoes halved
- 1-2 cups fresh mozzarella balls
- 1/2 cup sun dried tomatoes chopped
- 2-3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Kosher salt
- freshly cracked black pepper
- 1 handful fresh arugula or upland cress
- 2-4 tablespoons red onion thinly sliced
Combine the ingredients for the marinade in a large non-reactive bowl. Add the steak and marinate for at least 2 hours up to 24.
Heat a grill over medium high heat. Remove the steak from the marinade and generously season with salt and pepper. Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get crisscross grill marks. Cook until medium/medium rare, or medium, depending on your preference, and then remove to a cutting board and let rest for 10 minutes.
In a large bowl, toss the halved cherry tomatoes, torn mozzarella and sun dried tomatoes with a few tablespoons of olive oil, red wine vinegar, salt, pepper, arugula and red onions.
Slice the steak against the grain and top with the tomato salad. Serve immediately.
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