Fast and Fresh Caprese Steak

Pin It

Tweet

 

Tip: This is dinner on the table in 8 minutes! 8 minutes, y'all! Perfect for the busy steak lover.

Ingredients:

2 garlic cloves
1 teaspoon Kosher salt
3 tablespoons olive oil
1 tablespoon herbs de Provence
3/4 teaspoon pepper
2 pounds hanger steak (about 4 steaks)
1 (12-ounce) container grape or pear tomatoes in assorted colors, halved
1/4 cup fresh chopped basil
8 ounces fresh mozzarella, cut into 1/4-inch thick slices

Instructions:

Mince the garlic and sprinkle with 1/2 teaspoon salt. With the tip of a small knife, mash the garlic to a paste. Combine the mashed garlic, 1 tablespoon olive oil, the herbs, and 1/2 teaspoon pepper until a paste forms. Pat the steaks dry, then rub all over with the garlic paste. Place the steaks in a large food storage bag. Refrigerate, turning the bag occasionally, at least 1 hour or up to 4 hours. Let the steaks stand at room temperature 20 minutes.

Meanwhile, combine the tomatoes, basil, the remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until blended; set the salad aside.

Spray a grill rack with nonstick spray and preheat the grill to medium-high. Add the steaks and cook, without turning, 4 minutes. Turn the steaks and top with the mozzarella slices. Cook, covered, until the cheese just begins to melt, about 4 minutes longer for medium-rare. Transfer to platter. Let stand 5 minutes.

Cut the steaks diagonally across the grain into 1/4-inch-thick slices. Divide the steak slices among 4 plates. Spoon 1/2 cup tomato salad over top and serve at once.

Servings: 4
Prep Time: 20 min
Cook Time: 8 min
Difficulty: Easy

from The TODAY Show May 18, 2010

Print this Recipe