As previously promised, here’s another steak recipe on Sew You Think You Can Cook. This one features a beautiful cut of steak, seared, topped with tomato and fresh mozzarella and baked to perfection. Top it with fresh basil and balsamic vinegar reduction and you have a restaurant quality dinner right in your own home.
I found this idea while perusing Foodgawker and thought it looked simple enough for my handy kitchen helpers to do. Funnily enough, neither of them actually read the recipe, or apparently listened to me when I told them how to prepare the meat. Mom declared that this one was Stuart’s to make because it involved grilling. It does not. And Stuart kept trying to go outside to the grill!
I guess when they think steak, they think grilling. Most probably do. But this recipe sears it off in a skillet to get a beautiful crust and then finishes in the oven. This cooking method creates perfectly juicy steaks.
- 1/2 C balsamic vinegar
- 3 steaks
- 1 beefsteak tomato
- fresh mozzarella cheese
- fresh basil
- Preheat oven to 400 degrees F.
- In a small skillet reduce balsamic vinegar until reduced by half.
- Season steak with S+P.
- In a cast iron skillet over high heat cook both sides of the steak, 2-3 minutes until an even sear is achieved.
- Top steak with slice of tomato and mozzarella cheese. Bake until the reach a desired internal temperature.
- Garnish with fresh basil and top with balsamic.
*This recipe is adapted from K at http://www.onthewoodside.com/2013/11/seared-filet-with-tomato-and-fresh.html*