A delectable sous vide-cooked T-bone steak that has been grilled in a fiery hot cast iron pan and drizzled with a reduced red wine sauce. Cooking for two requires trying!
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ cup balsamic vinegar
- 1 bunch fresh basil leaves, chopped
- 1 ½ cups extra-virgin olive oil
- 5 heirloom tomatoes, diced
- 1 (8 ounce) container mini fresh mozzarella balls, diced
- salt and ground black pepper to taste
Instructions
- Combine balsamic vinegar and basil in a bowl. Pour in olive oil slowly while whisking constantly.
- Place tomatoes and mozzarella in a bowl. Pour vinaigrette over the top. Season with salt and pepper and toss together.
- If serving as an appetizer, leave basil leaves whole.
Nutrition Facts
| Calories | 649 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 13 g |
| Sodium | 91 mg |
| Sugars | 6 g |
| Fat | 64 g |
| Unsaturated Fat | 0 g |
Reviews
I made this except I substituted Feta cheese for the Mozzarella cheese. I’ve also added sliced onion to the tomato mix. If you dice the tomatoes, make it a day ahead of time and refrigerate to give the flavors a chance to blend together. I would make it again, especially in the summer because it’s cool and refreshing.
It doesn’t get much better than fresh heirlooms, basil, mozzarella, olive oil, and balsamic! I served this as an appetizer, so I sliced the heirlooms instead of dicing, and left the basil whole. The one issue I had with the recipe was with the 1 1/2 cups olive oil–that’s way too much! I used 2 tbsps, and that was plenty for 5 tomatoes. I imagine using the full amount would have been a bit overwhelming. Also, use the balsamic to taste, and you’ll have a great tomato salad! Thanks for the recipe!