What We Ate Today #8

‘Tis the Season of Heirloom Tomatoes!

I love Heirloom tomatoes because of their variety of color (you know what that means, variety of nutrients!) and their unique flavor. Each heirloom has it’s own characteristics. Some are very sweet, others meaty, others juicy…

So when I walked into Whole Foods and saw a new display of organic Heirlooms, I knew what we were having for dinner!

Dinner was Broiled Top Sirloin and Heirloom Tomato Caprese

It looks and sounds gourmey, but it is one of the easiest meals to whip up with minimal cooking and prep time.


For Steak:

You can use any steak, but we used some beautiful Sirloin cuts

Salt and Pepper to taste

Crushed garlic (2-3 cloves per steak)

Onion Powder

For Carprese:

Heirloom Tomatoes- I used about 5

Ovaline Fresh Mozzarella- 2-3 balls

2 Tbsp of Olive Oil

Balsamic Vinegar to taste

Salt and pepper to taste


Set the oven to broil. Season the steak with salt, pepper and onion powder. Spread the garlic over the steak. Throw in the oven.

In the meantime, slice the tomatoes into thick, meaty slices. Slice the mozzarella, use gentle back and forth strokes so you don’t flatten the cheese. For each tomato slice, add a cheese slice. Lay flat on a platter. Once done, sprinkle salt, pepper and drizzle olive oil and balsamic. Slide the platter back and forth a few times to distribute the oil and vinegar.

How pretty is this?

By the time your steak should be ready to flip. Cook until you reach your desired level of done-ness. You can check by slicing into the steak.


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