Finally a little bit warmer weather for the moment and a little bouquet of camellias that didn’t suffer too much through the freezing temperature.
What a great lazy weekend it was good friends for dinner on Saturday, a slow relaxing Sunday peeping in and out of the Daytona 500 and catching up on a few DVR’d shows so it only made sense to have an easy dinner. We fully intended to grill something outside, but we were too lazy to find a light to focus on the grill and I ultimately decided to use the range top grill which is just fine for a couple of small Denver steaks a few potatoes and tomatoes. The original recipe for the steaks came from Fine Cooking is very adaptable…the link is below.
One of my favorite things to do with tomatoes is to grill them and in this case a nice package of Campari tomatoes simply sliced in half, grilled briefly and seasoned with the caper mustard sauce was indeed a perfect side to the grilled steak. One step further was to grill a few seasoned potatoes as long as the grill was on. Parboil the potatoes until easily pierced, slice each potato in half toss them in EVOO season with a sprinkle of fresh or dried thyme, dill, pepper, salt Phillips seafood seasoning.
3 Tbs. red wine vinegar
2 medium cloves garlic, minced
1 Tbs. Dijon mustard
1/2 tsp. anchovy paste
1/2 cup extra-virgin olive oil
2 Denver steaks (about 8 oz. each)
Kosher salt and coarsely ground black pepper
1-1/2 lb. firm-ripe tomatoes (about 3 large), sliced 1/2 inch thick
2 Tbs. capers, rinsed and drained
1 Tbs. chopped fresh flat-leaf parsley
In a small bowl, combine the vinegar, garlic, mustard, and anchovy paste. Slowly whisk in the oil.
Reserve 1/4 of the marinade and marinate the steaks in the rest of the marinade and refrigerate for at least 2 and up to 24 hours. (Refrigerate the reserved marinade if not using within a few hours. Return to room temperature before using.) About 45 minutes before serving, remove the steaks from the refrigerator.
Prepare a medium-high (400°F) gas or charcoal grill fire. Take the steaks out of the marinade, letting any excess drip off, and season with salt and pepper. Grill for 4 minutes, flip, and grill until medium rare (130°F), about 4 minutes more. Transfer to a cutting board to rest for 5 minutes.
Meanwhile, season the halved or sliced tomato slices with salt and grill them on one side only until grill marks appear, about 3 minutes. Using a spatula, transfer them to a plate.
Whisk the capers and parsley into the reserved vinaigrette. Cut the steaks across the grain into 1/2-inch-thick slices and serve with the tomatoes and the vinaigrette.