Remember my tablescape last month called “It’s Grillin’!”? Remember how we didn’t use that tablescape due to the rain? Ha! Well, we later ate outside (a last-minute decision) with no real table decor at all, and we enjoyed a really good meal.
Fun Son grilled steaks for us using the Grilled Bruschetta Chicken recipe from a couple of weeks earlier. It was good!
We inhaled our food so fast that I quickly snapped two pictures of the remaining half a steak, just before Fun Son dove into it.
Cooking the steak is a little different from the Grilled Bruschetta Chicken, since the chicken requires a longer cooking time. The cooking time for the steak will vary, depending on how you like them – rare, medium-rare, medium, etc.
- ¼ cup of your favorite Balsamic Vinaigrette, divided
- 4 medium-sized steaks
- 1 tomato, finely chopped
- 1 teaspoon dried basil
- ½ cup shredded Mozzarella cheese
- Marinate steaks in zip top bag with 2 Tablespoons vinaigrette dressing out of refrigerator for at least 10 minutes.
- Combine tomatoes with remaining dressing, cheese, and basil in small bowl and set aside.
- Oven method: Sear steaks two minutes on each side over med-high heat in cast iron skillet on stove top. Top steaks with tomato/cheese mixture. Place in 400-degree preheated oven and bake to desired level of rare to medium, depending on your preference.
- Grill method: Place steaks on grill heated to medium and cook for 6 minutes. Turn steaks over and top with tomato/cheese mixture. Close grill lid and cook to desired rare to medium level. Enjoy!
This is a definite keeper recipe. (Thank you again, G!)
It’ll be tough deciding whether we want to make this recipe with steak or chicken from now on. It’s really good both ways!
Since it’s Father’s Day on Sunday, I think we’ll go for some steak (the man’s meat – ha!).
How about you? What’s grillin’ at your house this weekend? Will you be firing up the grill on Father’s Day?
I’m sharing with Metamorphosis Monday. 🙂