The best thing about cooking in the late summer is that all of the fresh ingredients make it easy to keep things super simple but still super flavorful. This recipe for a salt-and-pepper steak with a caprese salad shines because of its simplicity—aside from the staples, all you need is a good cut of steak, some in-season heirloom tomatoes, fresh basil and a good mozzarella.
THE MEAT: We love ribeye steaks so that’s what we used this week. But if your butcher has beautiful strip steaks or hanger steaks, those will work, too!
THE METHOD: Steaks need to be grilled over high heat. When they’re done you want to let them rest. Cover the meat with tin foil and set them aside for at least 5 to 10 minutes. That gives you plenty of time to prepare the super-summery caprese salad that will be served on the side.
THE MEAL: This is a quintessential late-summer dinner. So along with your super-simple steak, serve a colorful caprese salad made with fresh mozzarella cheese, in season heirloom tomatoes and basil from your own backyard (or your neighbor’s—someone’s gotta have some this time of year). The steaks and salad use the same seasonings, so everything works really well together!
Summer Steak Supper
2 steaks, preferably ribeye
Fresh basil, chiffonaded
Add the steaks to a freezer bag with plenty of olive oil and balsamic vinegar, using a ratio of 2:1, oil to vinegar. Then add a generous amount of salt and pepper. Mix with your hands to coat the steaks, then put the bag in the fridge for as little as an hour or as long as overnight.
When you’re ready to grill, remove the steaks from the fridge and prepare your grill for direct grilling.
Grill the steaks directly over high heat, about 8 minutes total for medium-rare, flipping once.
Remove the steaks to a plate and cover with aluminum foil. Slice the tomato and the mozzarella into circles and then layer them on the plate, alternating. Sprinkle with the basil and drizzle with olive oil and balsamic vinegar. Plate the steak next to the salad and serve immediately.