Grilled Denver Steak and Tomatoes with Caper-Mustard Vinaigrette

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

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network