Grilled Denver Steak and Tomatoes with Caper-Mustard Vinaigrette
Tender and juicy Denver steak and sweet grilled tomatoes topped with a tangy caper-mustard vinaigrette. Perfect for a summer barbecue or dinner party.
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!
Notes
You can also use skirt steak or flank steak instead of Denver steak.
Feel free to adjust the amount of red pepper flakes to your desired level of spice.
This dish pairs well with grilled vegetables or a side of roasted potatoes.
Nutrition
Calories: 300kcal
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