Grilled Denver Steak and Tomatoes with Caper-Mustard Vinaigrette

Grilled Denver Steak and Tomatoes with Caper-Mustard Vinaigrette
Photo by Scott Phillips

Ingredients

  • 1-½ lb. firm-ripe tomatoes (about 3 large), sliced ½ inch thick
  • 2 Tbs. capers, rinsed and drained
  • 2 Denver steaks (about 8 oz. each)
  • ½ cup extra-virgin olive oil
  • 1 Tbs. Dijon mustard
  • 2 medium cloves garlic, minced
  • 1 Tbs. chopped fresh flat-leaf parsley
  • + 3 more ingredients
    • Kosher salt and coarsely ground black pepper
    • ½ tsp. anchovy paste
    • 3 Tbs. red wine vinegar

In a small bowl, combine the vinegar, garlic, mustard, and anchovy paste. Slowly whisk in the oil. Put the steaks in a glass or ceramic dish large enough to hold them in a single layer. Reserve 1/4 cup of the vinaigrette and pour the rest evenly over the steaks. Cover and refrigerate for at leas...

View full recipe at Fine Cooking

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