Steak and Caprese Grain Bowl

Tomato season is almost upon us and we are going to be READY!

This dish satisfied every craving. Not only is it bursting with flavor it's bursting with color, I mean it's so so pretty.

We used a grass fed wagyu NY strip from the farmer's market so we really wanted to highlight the quality of the meat by keeping the seasonings simply and not overcooking it. Obviously the protein choice and cooking methods can be varied depending on your preference.

Steak and Caprese Grain Bowl

4 Servings | Prep time: 2 minutes, 2 hours in advance | Cook time: 30 minutes

Notes: no notes. Literally none, not a note, this dish is INCREDIBLE!

Ingredients:

Bowl:

• 3-4 cups arugula

• 1 cup quinoa, dry or 3 cups cooked

• 4 medium balls of burrata or bufala mozzarella

• 2 cups tomatoes on the vine

• 4 portions of steak (we did NY strip ranging from 6-12oz per piece)

• Olive oil, salt and pepper

• 1 cup pesto, see below

• Olive oil and pine nuts, for topping

Pesto:

• 1 cup arugula

• 1 cup basil

• 1/2 cup olive oil

• 2 tbsp pine nuts

• 3 cloves garlic

• Salt and pepper

Directions:

1. Two hours before cooking, remove steaks from oven and season with salt, allowing them to come to room temp.

2. When ready to cook, preheat the oven to 400F. Arrange tomatoes on the vine in an oven safe dish, drizzle with olive oil and season with salt and pepper. Bake for 15 minutes or until the tomatoes start to soften, burst and char. Remove and set aside.

3. Cook the quinoa. I like to add 1 cup quinoa, 2 cups water or chicken broth to the pot and set it to cook for 1-2 minutes. Allow it to release naturally for 5-10 minutes while making the pesto.

4. Blend all of the pesto ingredients together until smooth. Mix half 1/2 of the pesto in with the quinoa. Set the remaining ~1/2 cup aside.

5. Heat a cast iron with oil over medium-medium high heat. Typically I opt for avocado oil since it has a higher smoke point. You can use olive oil but just prepare for it to smoke after a bit (get the dish towels ready to fan the fire alarm). For medium rare, add the steak to sear 2-4 minutes on the first side and 1-3 minutes on the second side depending on the size of the steak. Remove from pan and side aside to rest for 5 minutes while you assemble the bowls.

6. Add the quinoa and arugula to the base of the bowls. Top with a vine of tomatoes, a ball of burrata and a portion of steak sliced into 1” strips against the grain.

7. Drizzle the bowls with additional olive oil, pine nuts and remaining pesto.

   

   
   

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