Fat to Skinny: February Romantic Lunch | Healthy Eating

Salt Cured Tuscan Steak and Caprese Salad

Ingredients, salad   

• 3-4 ripe Roma tomatoes

• 1/4 cup extra virgin olive oil

• 4-5 fresh basil leaves

• 1 tbsp chopped scallion

• 6-8 ounces fresh mozzarella cheese

• 1 tsp balsamic vinegar

• cracked salt and pepper

Ingredients, steak  

• 8 ounces FRESH London Broil sliced 1/4 inch thick against the grain

• 1/4 cup extra virgin olive oil

• 1/4 cup grated parmesan cheese

• cracked salt and pepper

• 4-6 baby bell peppers for a garnish

Directions

1. Slice your tomatoes into 1/4 inch thick disks.

2. Pour olive oil onto plate and dredge both sides of the tomato wedges.

3. Place a slice of fresh mozzarella cheese on top of each tomato slice.

4. Fine chop your basil leaves and sprinkle on top.

5. Sprinkle Balsamic vinegar on top.

6. Salt and Pepper to taste.

7. Slice the steak against the grain 1/4 inch thick.

8. Dredge the slices in extra virgin olive oil and lay out on platter.

9. Salt and pepper the slices well, sprinkle the cheese over the slices and let stand on counter for one hour.

10. While the steak is curing coat your baby bell peppers with olive oil, salt and pepper them and place them under the broiler until the skins start to crack and brown a bit. Turn them over to roast the side.

TIP- Make an extra recipe of steak and leave overnight in the fridge covered with plastic wrap. Take out one hour before eating to allow the meat to come to room temperature the next day. Serve with a good Cabernet if you enjoy wine.

Click here to watch Doug make this dish