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Steak Caprese Stack With Cherry Balsamic Vinaigrette


4 servings

Print Recipe

Serve with

Columbia Winery Merlot

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

apple and almond salad bites

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.