Summer arrived at 2:14 this morning and it’s gonna feel like it, with triple digits temperatures all week in Redding. Here’s a steak recipe that’s perfect for the hot weather:
Caprese Steak with Basil Pesto
3/4 c. balsamic vinegar
3 cloves garlic, minced
2 tbsp. honey
2 tbsp. extra-virgin olive oil
1 tbsp. dried thyme
1 tbsp. dried oregano
4 filet mignons or sirloins
2 beefsteak tomatoes, sliced
4 slices mozzarella
Fresh basil leaves, for serving
Ingredients for pesto
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese
In a small bowl, whisk together balsamic vinegar, garlic, honey, olive oil, dried thyme, and dried oregano.
Pour over steak and let marinate 20-30 minutes. (20 minutes for filet mignon, 30 minutes for sirloin)
Season tomatoes with salt and pepper.
Heat grill to high. Grill steak to your liking, then top with mozzarella and tomatoes and cover grill until cheese is melty, 2 minutes.
Top with basil pesto and fresh basil before serving.
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
Add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.