Elevate your grill nights with Grilled Denver Steak and Tomatoes with Caper-Mustard Vinaigrette, a dish that marries the heartiness of steak with the freshness of garden produce.
This contemporary recipe takes the underrated Denver steak, known for its rich flavor and tenderness, and pairs it with the bright, tangy taste of caper-mustard vinaigrette. It’s an ensemble that speaks to both the steak lover and the salad aficionado, perfect for those evenings when you crave something sophisticated yet straightforward.
For those looking to perfect their steak grilling technique, our guide, “The Art of Grilling Steak: Unlocking the Secrets to Juicy Perfection” is an indispensable resource that complements this recipe wonderfully.
Mastering the Grill with Denver Steak
The journey to creating this memorable meal begins with selecting a quality Denver steak, a cut that responds beautifully to the high heat of the grill.
The tomatoes, charred lightly on the grill, provide a smoky sweetness that contrasts delightfully with the caper-mustard vinaigrette, a dressing that’s both bold and zingy, thanks to the capers and Dijon mustard.
Combining these elements, the Grilled Denver Steak and Tomatoes with Caper-Mustard Vinaigrette not only offers a symphony of flavors but also a textural paradise with every forkful.
This dish, balanced with the insights from our steak grilling guide, ensures a meal that’s both enriching and enlightening, inviting you to explore the depth of flavors achievable on your grill.
Whether it’s a casual dinner or a special occasion, this recipe promises a dining experience that’s elevated, enjoyable, and educational.
Grilled Denver Steak and Tomatoes with Caper-Mustard Vinaigrette
Equipment
- Grill
- Grill brush
- Tongs
- Mixing bowl
- Whisk
- Basting brush
Ingredients
- 4 Denver steaks - approximately 1 inch thick
- 4 ripe tomatoes - sliced in half
- Salt and pepper
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon capers - drained and chopped
- 1 garlic clove - minced
- Handful of fresh parsley - chopped
- 1/4 teaspoon red pepper flakes - optional
Instructions
- Preheat grill to medium-high heat.
- Season the steaks with salt and pepper on both sides.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, capers, garlic, parsley, and red pepper flakes (if using). Set the vinaigrette aside.
- Brush the grates of the grill with oil to prevent sticking.
- Place the steaks on the grill and cook for 4-5 minutes on each side for medium-rare, or longer for desired doneness. Baste the steaks with the vinaigrette during the last few minutes of cooking.
- While the steaks are cooking, place the tomato halves on the grill, cut side down. Grill for 2-3 minutes until slightly charred.
- Remove the steaks and tomatoes from the grill and let the steaks rest for 5 minutes.
- Slice the steaks against the grain and place on a platter. Arrange the grilled tomatoes around the steaks.
- Drizzle the remaining vinaigrette over the steaks and tomatoes.
- Serve hot and enjoy the deliciousness!