Heirloom Tomato Steak (Printable Recipe)
Fresh grilled steak plus juicy heirloom tomatoes, creamy mozzarella, and tangy basil dressing—summer and hearty all in one dish.
# Ingredients You'll Need:
→ Basil Vinaigrette
01 -
Freshly cracked black pepper
02 -
1 teaspoon kosher salt, and you can add more if you want
03 -
30 ml red wine vinegar
04 -
120 ml olive oil
05 -
0.5 teaspoon red pepper flakes
06 -
1 clove garlic
07 -
2 cups basil leaves, just the leaves packed tightly (pull off the stems first)
08 -
1 medium shallot, rough chopped
→ Caprese Salad and Steak
09 -
Kosher salt and freshly cracked black pepper
10 -
170 g fresh mozzarella cheese, break into small chunks
11 -
0.25 medium red onion, slice into thin strips
12 -
900 g heirloom tomatoes (regular and cherry), quartered and halved
13 -
450 g skirt or hanger steak
14 -
1 teaspoon dried oregano
15 -
1 teaspoon dried thyme
16 -
1 teaspoon dried basil
17 -
2 garlic cloves, chopped up
18 -
60 ml red wine vinegar
19 -
60 ml olive oil
# Steps to Follow:
01 -
Pile the tomatoes and onions you marinated over a platter, pouring on every last bit of marinade. Toss on the mozzarella pieces. Slice up the steak thinly against the grain and tuck the meat in with the veggies and cheese. Pour basil vinaigrette over everything. Sprinkle on more salt and pepper if you think it needs it. Serve as soon as you finish.
02 -
Get your grill hot—medium-high works best. Take the steak out of the marinade and shake off the extra liquid. Coat both sides generously with salt and cracked pepper. Grill for about 4–6 minutes on each side, but check the texture so you can pull it when it’s as done as you like (medium-rare or medium is usually perfect). Once cooked, let the steak chill out for 10 minutes before cutting.
03 -
Grab a big bowl that won’t react with acids. Mix together your olive oil, vinegar, chopped garlic, and all the dried herbs. Give it a good stir. Split this marinade into two parts, each in a separate bowl. Toss the steak into one bowl and cover it. Stash in the fridge for a couple of hours or more. Add your tomatoes and red onion slices into the other bowl with marinade, mix until coated, and let them hang out for now.
04 -
Throw the shallot, basil leaves, garlic, red pepper flakes, olive oil, vinegar, and salt into a strong blender. Blend on the highest setting for a minute or until you’ve got a totally smooth mix. Taste and tweak with salt and pepper if needed. Move vinaigrette to a sealed container and chill—good for up to 3 days in the fridge.
# Extra Tips:
01 -
Letting the steak soak in the marinade for two hours (or even overnight if you're ahead) makes it taste amazing.
02 -
Pick the best, ripest heirloom tomatoes you can find—the flavor and colors really pop.