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Check Out Our New TV Show! * Ingenious Kitchen Tips Ingenious Kitchen Tips * How to Make Spaghetti & Meatballs How to Make Spaghetti & Meatballs * Eat Your Greens Eat Your Greens < previous next > Taunton's Fine Cooking - For people who love to cook My Recipe Box ____________________ SEARCH Fine Cooking Magazine * Magazine Subscription * Subscriber Extras * Menu * * Recipes + Recipes Main Page + Browse All Recipes + Make a Menu + Create a Recipe + Recipe Slideshows + Drink Recipes + Cookbook Recipes + Mobile Apps * * Inspiration + Inspiration Main Page + Create a Recipe + Make a Menu + Recipe Slideshows + Guides o Cook Fresh & Healthy o Make it Tonight o Drinks & Entertaining o Behind the Kitchen Door + Mobile Apps * * How-to + How-To Main Page + Dishes + Techniques o Essential o Specialized + Test Kitchen Tips + Food Science + Baking Guide + Grilling Guide * * Baking + Baking Guide + Baking with Fine Cooking Home Page + Subscribe to Baking with Fine Cooking * * Videos + Videos Main Page + There's a Better Way + Homegrown/Homemade + Culinary School + Test Kitchen Tips + Video Recipes + Baking with Abby Dodge + Under the Hood * * Classes * * Moveable Feast + Moveable Feast Main Page + Recipes + Episodes + Chefs & Artisans + About + Press Coverage + Media + Find the Show * * Shop + Shop Our Store + Healthy Eating + Course & Dishes + Baking & Desserts + Outdoor Cooking & Grilling + Meat & Poultry + Quick & Easy + Special Occasions & Entertaining + Magazine Products * * Magazine + Subscribe + Current Issue + Tablet Editions + Customer Service + Departments o Books that Cook o Test Kitchen o Behind the Kitchen Door o Food Science + Magazine Index print add to recipe box Tweet [pin_it_button.png] Grilled Denver Steak and Tomatoes with Caper-Mustard Vinaigrette Grilled Denver Steak and Tomatoes with Caper-Mustard Vinaigrette RATE IT Serves 4 * To learn more, read: The Kindest Cuts * by Lynne Curry from Fine Cooking Issue 124 Last Edit Date: 6/24/2013 4:24:17 PM A bold and briny vinaigrette acts as both marinade and sauce for beefy grilled steak. Serve with garlic rubbed grilled bread and a green salad, if you like. If you can’t find Denver steak, substitute top sirloin or New York strip. more about: * red wine vinegar * garlic * Dijon mustard * anchovy paste * olive oil * kosher salt * black peppercorns * tomatoes * capers * flat-leaf parsley * Denver steak * 3 Tbs. red wine vinegar * 2 medium cloves garlic, minced * 1 Tbs. Dijon mustard * 1/2 tsp. anchovy paste * 1/2 cup extra-virgin olive oil * 2 Denver steaks (about 8 oz. each) * Kosher salt and coarsely ground black pepper * 1-1/2 lb. firm-ripe tomatoes (about 3 large), sliced 1/2 inch thick * 2 Tbs. capers, rinsed and drained * 1 Tbs. chopped fresh flat-leaf parsley In a small bowl, combine the vinegar, garlic, mustard, and anchovy paste. Slowly whisk in the oil. Put the steaks in a glass or ceramic dish large enough to hold them in a single layer. Reserve 1/4 cup of the vinaigrette and pour the rest evenly over the steaks. Cover and refrigerate for at least 2 and up to 24 hours. (Refrigerate the reserved marinade if not using within a few hours. Return to room temperature before using.) About 45 minutes before serving, remove the steaks from the refrigerator. Prepare a medium-high (400°F) gas or charcoal grill fire. Take the steaks out of the marinade, letting any excess drip off, and season with salt and pepper. Grill for 4 minutes, flip, and grill until medium rare (130°F), about 4 minutes more. Transfer to a cutting board to rest for 5 minutes. Meanwhile, season the tomato slices with salt and grill them on one side only until grill marks appear, about 3 minutes. Using a spatula, transfer them to a plate. Whisk the capers and parsley into the reserved vinaigrette. Cut the steaks across the grain into 1/2-inch-thick slices and serve with the tomatoes and the vinaigrette. nutrition information (per serving): Calories (kcal): 340; Fat (g): 23; Fat Calories (kcal): 210; Saturated Fat (g): 6; Protein (g): 24; Monounsaturated Fat (g): 14; Carbohydrates (g): 9; Polyunsaturated Fat (g): 2.5; Sodium (mg): 600; Cholesterol (mg): 85; Fiber (g): 2; Photo: Scott Phillips Rate this Recipe and View Reviews * user reviews * made it? * RATE IT! 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