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Caprese Cube Steak

Serves 4 servings

Originally aired

INGREDIENTS
  • 4 tablespoons EVOO Extra Virgin Olive Oil, divided
  • 4 beef cube steaks (about 2 pounds total)
  • Salt and ground black pepper
  • 1/2 ball fresh mozzarella, cut into small dice
  • 1 pint cherry tomatoes, halved or 4 plum tomatoes, seeded and chopped
  • 7 to 8 leaves basil, torn
PREPARATION

Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season the steaks with salt and pepper, and sear them in the hot pan (working in batches if need be) until the steaks have a nice crust on the outside, about 3 minutes per side.

While the steaks are cooking, toss the mozzarella, tomatoes and basil together in a mixing bowl. Drizzle with the remaining 2 tablespoons EVOO and season with salt and pepper. Serve the steaks topped with the caprese salad and a fresh green salad alongside.

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