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Steak Caprese Stack With Cherry Balsamic Vinaigrette

Makes

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

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.