One Pan Steak Caprese with Basil and Blistered Cherry Tomatoes

Quick and easy one pan flavour-fest

Serves

1 - 2

Prep Time

10 mins

Cook Time

20 mins

Favourite summer flavours, prepared in one pan and ready in 30 minutes. Add perfectly seared strips of steak to a classic caprese salad for a quick and delicious meal. Double the recipe and serve with a green salad if you're looking to feed four people!

This recipe is courtesy of Lodge Cast Iron.

Favourite summer flavours, prepared in one pan and ready in 30 minutes. Add perfectly seared strips of steak to a classic caprese salad for a quick and delicious meal.

Lodge Cast Iron

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Ingredients

2 Quality Mark beef eye fillet
about 170g each
2 Tbsp olive oil
divided
2 tsp salt
divided
1 tsp black pepper
divided
½ tsp garlic powder
2 cups cherry tomatoesi
(different colours if you can get them)
4 garlic cloves
crushed
200g mozzarella cheese
sliced
¼ cup fresh basil leaves
cracked pepper
for garnish
glaze of balsamic vinegar
for garnish

Method

Remove steaks from the fridge and pat with paper towels to remove excess moisture. Leave to come up to room temperature.

Toss the tomatoes with olive oil, garlic, salt, and pepper.

Preheat your 26cm skillet (or dual handled pan) over medium-high heat, about 5 minutes.

Season steaks on all sides with salt, pepper, and garlic powder. Bring your oven rack to the highest level and set the grill to high.

Add 1 tablespoon olive oil to the skillet and sear the steaks for 4 minutes per side. Depending on the thickness of your fillet, you may need to sear the sides as well.

Remove steaks and set aside to rest.

Reduce heat to medium, add tomatoes and cook undisturbed for 2-3 minutes. Stir the tomatoes and cook for 2 additional minutes. Remove from heat.

Slice filets into 1cm strips.

Layer the beef strips with mozzarella slices on top of the tomatoes and set the skillet in the oven.

Grill for 1-2 minutes or more, depending on desired doneness.

Remove the pan from the oven and sprinkle with salt and cracked pepper.

Top with basil and drizzle with balsamic glaze.