Can I make Heirloom Tomato and Steak Caprese ahead of time?

Yes, you can prepare parts of Heirloom Tomato and Steak Caprese ahead of time. Marinate the steak and slice the tomatoes a few hours in advance. However, for the best texture and flavor, assemble the dish just before serving to keep the tomatoes fresh and the steak juicy.

What is the best cut of meat for Heirloom Tomato and Steak Caprese?

Hanger steak and skirt steak are ideal for Heirloom Tomato and Steak Caprese because they are flavorful and cook quickly. You can also use ribeye, sirloin, or strip steak depending on your preference. Just be sure to slice against the grain for tenderness.

Can I use regular tomatoes instead of heirloom tomatoes?

Yes, you can substitute regular tomatoes if heirloom varieties are unavailable. However, heirloom tomatoes are preferred for Heirloom Tomato and Steak Caprese due to their superior flavor, sweetness, and vibrant appearance.

How do I store leftovers of Heirloom Tomato and Steak Caprese?

Store leftover Heirloom Tomato and Steak Caprese in an airtight container in the refrigerator for up to two days. Keep in mind that the tomatoes may release extra moisture over time, so it’s best enjoyed fresh or slightly chilled the next day.

Heirloom Tomato and Steak Caprese Easy Recipe

Name: Heirloom Tomato and Steak Caprese
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1 lb (450 g) hanger or skirt steak; 2 lbs (900 g) heirloom tomatoes, sliced or wedged; 8 oz (225 g) fresh mozzarella, sliced or torn; 1/4 cup (60 ml) olive oil; 2 tbsp (30 ml) red wine vinegar or balsamic vinegar; 3 cloves garlic, minced; 1/2 cup (15 g) fresh basil leaves; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp dried basil; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 small red onion, thinly sliced (optional)

Description

Heirloom Tomato and Steak Caprese is a fresh and flavorful dish combining juicy grilled steak, sweet heirloom tomatoes, creamy mozzarella, and fragrant basil, all tossed in a tangy herb vinaigrette.

Ingredients

Scale

1 lb (450 g) hanger or skirt steak
2 lbs (900 g) heirloom tomatoes, sliced or wedged
8 oz (225 g) fresh mozzarella, sliced or torn
1/4 cup (60 ml) olive oil
2 tbsp (30 ml) red wine vinegar or balsamic vinegar
3 cloves garlic, minced
1/2 cup (15 g) fresh basil leaves
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried basil
1/2 tsp salt
1/2 tsp black pepper
1/4 small red onion, thinly sliced (optional)

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Instructions

In a large bowl, whisk together olive oil, vinegar, minced garlic, dried oregano, thyme, basil, salt, and black pepper to create the marinade.
Divide the marinade into two portions. Place the steak in one portion and marinate for 20–30 minutes.
Add the sliced heirloom tomatoes to the remaining marinade and gently toss. Let sit at room temperature.
Heat a grill or grill pan over medium-high heat. Remove steak from marinade and cook for 3–5 minutes per side until desired doneness.
Transfer the steak to a cutting board and let it rest for 5 minutes.
Slice the steak against the grain into thin strips.
Arrange the marinated tomatoes on a serving platter and add mozzarella evenly on top.
Layer the sliced steak over the tomatoes and mozzarella.
Top with fresh basil leaves and optional red onion. Drizzle extra olive oil or balsamic if desired.
Serve immediately while fresh.

Notes

Use ripe heirloom tomatoes for the best flavor and color.
Do not overcook the steak; medium-rare to medium is ideal.
Let the steak rest before slicing to retain juices.
Marinating the tomatoes enhances their sweetness and flavor.
Best served fresh but can be stored for up to 2 days in the refrigerator.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Grilling
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 5 g
Sodium: 320 mg
Fat: 28 g
Saturated Fat: 10 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 2 g
Protein: 34 g
Cholesterol: 85 mg