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Steak Caprese

Another recipe that was a brain child of Matt... this Steak Caprese with a Sun Dried Tomato Vinaigrette is the quintessential summer dish!

Ingredients:

  • 2 pounds flank or skirt steak
  •  cup olive oil
  • 2 cloves garlic chopped
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Dalkin&Co Meat Seasoning
  • ¼ 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
  • ½ 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

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. Slice the steak against the grain and top with the tomato salad. Serve immediately.