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
- ⅓ 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:
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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.
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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.
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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.
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Slice the steak against the grain and top with the tomato salad. Serve immediately.