Cherry Balsamic Vinaigrette:
(makes 3/4 cup)
- 3/4 cup pitted fresh or thawed frozen dark red cherries
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 2 teaspoons sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- Pinch fresh ground black pepper
- 8 ounces flat iron steak
- Kosher salt
- Fresh ground black pepper
- 2 medium Heirloom tomatoes, sliced
- 8 ounces fresh mozzarella, sliced
- 1/2 cup fresh whole basil leaves
This isn’t your typical steak salad. With stacked layers of grilled flat iron steak, heirloom tomatoes, basil leaves and fresh mozzarella, it’s the merging of two classic dishes into a new expression of steak salad. It’s made even better with the addition of Columbia Winery Merlot and its enticing aroma of cherry making it’s the perfect complement to the Cherry Balsamic Vinaigrette drizzled atop this new classic.
For the Cherry Balsamic Vinaigrette, puree cherries until smooth. Whisk in olive oil, balsamic vinegar, sugar, mustard, salt and pepper.
Preheat a grill or grill pan to medium heat. Brush steak with olive oil and sprinkle with salt and pepper; cook until seared, about 4 to 5 minutes. Turn and cook to desired doneness. Remove and allow to sit for 5 minutes. At an angle cut steak into 8 thin slices.
To assemble each stack, layer tomato slice, mozzarella slice, fresh basil leaves and steak slice then drizzle with one tablespoon vinaigrette; repeat. Drizzle plate with additional vinaigrette.