Red Wine Marinated Steak and Caprese Salad is a great way to show off summer’s tomato bounty. Meaty steaks soak in a garlic-red wine marinade before being broiled to juicy perfection. Cool, creamy Caprese salad is served on the side.
There are certain blogs that I should avoid. And by that I mean that they’re just so good and feature such delicious recipes or beautiful photography, I find myself scrolling through their archives, wanting to make almost every single thing I come across.
The Pioneer Woman is one. Iowa Girl Eats is another (I’d say it’s a tie between those two as to the number of recipes I print off and make from other blogs). How Sweet Eats is rapidly becoming another one.
I know I’ve mentioned before that I have this weird aversion to raw tomatoes. I don’t know what it is, but I love them so much better when they’re cooked. The flavor gets more concentrated or something.
However, I will eat raw tomatoes when they’re part of a Caprese salad.
Something about the combo of olive oil, basil (not too much though, or it gets overpowering), fresh tomatoes and creamy delicious mozzarella makes me willing to overlook the fact that the ‘maters aren’t cooked (let’s be honest, it’s probably just due to the fact that there’s cheese involved). Throw some steak in there, and I could get my two carnivores on board as well!
(Yes, that is the exact same photo, taken about sixty seconds apart. That is what happens when you are trying to photograph something after it’s rained all day and there is a pretty strong breeze trying to blow away all the clouds)
You can grill the steak rather than broil it, if you’d prefer. We don’t have charcoal at the moment, so I used the broiler. But I bet it would taste even better with a little carbon scoring.
It was good. Jay even said I could make this again, which is usually my cue that the meal was indeed as good as I thought it was. I am glad there are leftovers, since that means lunch for me for the next couple days!Sadly, it looks as though, once again, Spring might be short-lived. I know it’s still a few days out, but according to the weather forecast on NOAA, we’re supposed to dip below normal once again.
I really hope it changes. I’ve enjoyed the past couple days of not having the furnace running and having the windows open and not having to wear a coat. Oh well.
At this point, I don’t even care anymore. I’ve already lost my mind. I agreed to go camping with Jay and the bambino over the summer.
We’ll see if that actually happens, though (don’t count on it).
On that note, I’m off for the evening. Good night!
For the Steak and Marinade:
- 1 2-lb. flank or skirt steak
- 1 1/2 C dry red wine (I used Pinot Noir)*
- 1/2 C olive oil
- 4 garlic cloves, minced
- salt & pepper
For the Caprese Salad:
- 20 oz. baby heirloom tomatoes, halved or quartered
- 2 C fresh mozzarella pearls
- 10 basil leaves sliced into ribbons (a chiffonade)
- 1 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- 1/2 tsp. onion powder
- 1/4 tsp. garlic salt
- fresh ground black pepper
Whisk olive oil, red wine, garlic, salt and pepper in a bowl. Add the steak to a zip-top bag or baking dish and pour marinade ingredients over top.
Refrigerate for 2-24 hours, flipping the steak a few times to coat with marinade.
When ready to cook the steak, remove from the bag, discard the marinade and preheat the broiler on high.
Broil steak for 5-7 minutes (depending on the thickness of the meat), flip and broil for 5-7 minutes more. Remove from heat, and let it rest for 10 minutes. Slice in thin strips against the grain.
While the steak rests, combine the tomatoes, mozzarella, basil, onion powder, garlic salt and pepper in a bowl, mixing well. Drizzle the balsamic vinegar and olive oil over the top, then toss gently to combine.
*The general rule of thumb when cooking or marinating with wine is that if you won't drink it, don't cook with it!
Recipe is slightly adapted from How Sweet Eats
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