Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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.


  • 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


  • 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.


Rate or Review

Reviews (1 review)

  • Austinhorseguy | 06/30/2021

    So happy to be the 1st to rave about this recipe. I usually always edit new recipes to fit my own tastes but this one read so well I made it as is. I buy Denver steak often since I work at Whole Foods Market who always has great meat and seafood. I marinated for a full 24 hours and cooked on a gas grill. I did double the sauce ingredients since I made 3 large Denvers.
    The results...STUNNING. Everything complemented each other and for me was a complete meal with the grilled garlic bread. I'm now making my ceaser salad dressing and using thin sliced leftovers for a ceaser salad topper. Thank you for this awesome dish. The sauce/marinade could for for chicken as well. A definite keeper for me.

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.