WINE PAIRING: BERINGER FOUNDERS’ ESTATE CABERNET SAUVIGNON
Tip: This is dinner on the table in 8 minutes, y’all! A perfect meal for the busy steak lover.
- 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 slices
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.
Serves 4 | Prep Time: 20 min | Cook Time: 8 min | Difficulty: Easy