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Steak Caprese

Steak Caprese

Steak Caprese

Course: Salads
Servings: 2

Ingredients

Basil & Chive Oil

  • 1 bunch Basil
  • 1 bunch Chives
  • 2 cups Canola Oil

Balsamic Reduction

  • 2 cups Balsamic Vinegar
  • 1/2 Yellow Onion rough chop
  • 1 Celery Rib rough chop
  • 1 Carrot rough chop
  • 2 tbsp Brown Sugar
  • 1/2 tbsp Tomato Paste
  • 1/2 Head of Fennel rough chop
  • 1 tbsp Black Peppercorns

Steak & Salad

  • 1 12-16 ounces Sirloin Steak
  • 2 Golden Tomatoes
  • 2 Red Tomatoes
  • 6 Basil Leaves
  • 2 (4 ounces each) Mozzarella Balls
  • pinch Chipotle powder
  • Balsamic Reduction
  • Basil and Chive Oil
  • Salt & Pepper

Instructions

Basil & Chive Oil

  • Boil 3 cups of salted water. Place basil and chives in water for 15 seconds, remove, and place in ice water until cool, about 1 minute. Pat dry. Blend herbs in a food processor while drizzling in canola oil. Let stand 5 minutes and strain through cheesecloth. Bottle until ready to use. There will be some oil left over.

Balsamic Reduction

  • Add all ingredients to a saucepan and bring to a boil over medium-high heat. Simmer and reduce liquid to about 1/2 cup. Strain and let stand. Pour into a squirt bottle. Some balsamic reduction will be left over.

Steak & Salad

  • Season steak with salt, pepper, and chipotle powder. Cook steak to desired temperature on a grill or seared in a cast iron pan.
  • Slice tomatoes and mozzarella into 4 slices each. Arrange on a plate, alternating tomatoes, basil, and mozzarella. Slice steak and plate across from tomatoes and mozzarella. Add a little dressed salad green, of your choice, in the center to give a pop of color and a focal point. Finish by drizzling the whole plate with balsamic reduction and basil and chive oil. Serves 2.

Notes

This recipe is from The Dennis Inn, 25 Scarsdale Road, Dennis • thedennisinn.com
This recipe is from Cape Cod LIFE’s second annual “Best of” recipe section from the April 2017 issue.


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