Tuesday, May 18, 2010
The Deen brothers’ caprese steak
It must run in the family! Famous chefs, siblings and cookbook authors Jamie and Bobby Dean show how to make their savory and simple caprese steak dish in less than an hour.
Bobby and Jamie Deen
Servings: 4; Prep time: 20 min; Cook time: 8 min; Difficulty: Easy
• 2 garlic cloves
• 1 teaspoon Kosher salt
• 3 tablespoons olive oil
• 1 tablespoon herbs de Provence
• 3/4 teaspoon pepper
• 2 pounds hanger steak (about 4 steaks)
• 1 (12-ounce) container grape or pear tomatoes in assorted colors, halved
• 1/4 cup fresh chopped basil
• 8 ounces fresh mozzarella, cut into 1/4-inch thick sliced
Mince the garlic and sprinkle with 1/2 teaspoon salt. With the tip of a small knife, mash the garlic to a paste. Combine the mashed garlic, 1 tablespoon olive oil, the herbs, and 1/2 teaspoon pepper until a paste forms. Pat the steaks dry, then rub all over with the garlic paste. Place the steaks in a large food storage bag. Refrigerate, turning the bag occasionally, at least 1 hour or up to 4 hours. Let the steaks stand at room temperature 20 minutes.
Meanwhile, combine the tomatoes, basil, the remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until blended; set the salad aside.
Spray a grill rack with nonstick spray and preheat the grill to medium-high. Add the steaks and cook, without turning, 4 minutes. Turn the steaks and top with the mozzarella slices. Cook, covered, until the cheese just begins to melt, about 4 minutes longer for medium-rare. Transfer to platter. Let stand 5 minutes.
Cut the steaks diagonally across the grain into 1/4-inch-thick slices. Divide the steak slices among 4 plates. Spoon 1/2 cup tomato salad over top and serve at once.
Read more: http://today.msnbc.msn.com/id/37194240/ns/today-today_food_and_wine/#ixzz0oKUxr7JA