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Recipe

Grilled Denver Steak and Tomatoes with Caper-Mustard Vinaigrette

Scott Phillips

Servings: 4

A bold and briny vinaigrette acts as both marinade and sauce for beefy grilled steak. Serve with garlic rubbed grilled bread and a green salad, if you like. If you can’t find Denver steak, substitute top sirloin or New York strip.

Ingredients

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

Nutritional Information

      Calories (kcal) : 340
      Fat Calories (kcal): 210
      Fat (g): 23
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 14
      Cholesterol (mg): 85
      Sodium (mg): 600
      Carbohydrates (g): 9
      Fiber (g): 2
      Protein (g): 24

Preparation

  • 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 least 2 and up to 24 hours. (Refrigerate the reserved marinade if not using within a few hours. Return to room temperature before using.) About 45 minutes before serving, remove the steaks from the refrigerator.
  • Prepare a medium-high (400°F) gas or charcoal grill fire. Take the steaks out of the marinade, letting any excess drip off, and season with salt and pepper. Grill for 4 minutes, flip, and grill until medium rare (130°F), about 4 minutes more. Transfer to a cutting board to rest for 5 minutes.
  • Meanwhile, season the tomato slices with salt and grill them on one side only until grill marks appear, about 3 minutes. Using a spatula, transfer them to a plate.
  • Whisk the capers and parsley into the reserved vinaigrette. Cut the steaks across the grain into 1/2-inch-thick slices and serve with the tomatoes and the vinaigrette.

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