Napa Valley Steak Brochette with Heirloom Tomato and Mozzarella Salad
1 cup dry cabernet sauvignon
1/4 cup balsamic vinegar
2/3 cup sweet onion, finely chopped
1/4 cup extra virgin olive oil
1 tsp. rresh rosemary, chopped
1 tsp. fresh oregano, chopped
1 tsp. fresh basil, chopped
2 garlic clove, crushed
1 tsp. salt
1/2 tsp. black pepper, freshly ground
1 1/2 lbs. Beef Tenderloin Tips
24 crimini mushrooms, cleaned
2 plastic bags, gallon size
Heirloom Tomato and Mozzarella Salad
4 large heirloom tomatoes, cut into 4 slices
8 oz. fresh mozzarella, 1/8 inch sliced
2 tbsp. garlic, chopped
2 tbsp. fresh parsley, chopped
2 tbsp. fresh basil, chopped
1 lemon, juiced
1 lime, juiced
1 cup wild or micro greens, cleaned
1/4 cup white truffle oil
1/2 cup 25 year old balsamic vinegar
salt and pepper, to taste
Directions: Whisk together the wine, herbs, onions, garlic, oil, and vinegar. Divide marinate in half. Place each ½ of the marinate in plastic bags. Reserve one bag.
Place the Beef Tenderloin Tips and marinate in one bag and either marinate at room temperature for 30 minutes or 6 – 8 hours in the refrigerator. The longer the beef is in the marinate the deeper the flavor.
While the steaks are marinating, place the skewers in water. Keep the skewers in the water until ready to assemble the brochette.
To assemble the brochette: Dip one crimini mushroom in the reserved marinate then stick on the skewer. Stick 2 pieces of tenderloin on the skewer. Repeat this step two more times. Wrap and refrigerate until ready to put the brochette on the grill.
For the Salad: In a non-reactive bowl, combine the garlic, parsley, basil, citrus juice, truffle oil and vinegar. Combine well to make vinaigrette. Split vinaigrette into two portions.
Final Assembly: Preheat the grill to high heat. Place the brochettes on the grill. Sear the brochettes on both sides (2 – 3 minutes). Turn the grill down to low and continue to cook for 5 minutes, turning the brochettes once. Remove the steaks from the grill. Allow them to rest while you put together the salad.
Lay four slices of tomato and three slices of mozzarella on a plate in an alternating pattern. Salt and pepper the tomatoes then drizzle the vinaigrette over the tomatoes and mozzarella. In a separate bowl lightly toss the greens in the remaining vinaigrette. Place in the middle of the tomatoes and mozzarella.
Lay the warm brochettes on top of the greens and garnish with a sprig of basil and serve.
Source: KC Steak Company