Caprese-Topped Steak

I have been learning to love craft beers over the last few years.  Since college, I'm not a huge drinker, but I am getting quite skilled at drinking a half to a whole bottle of a really good beer lately.  It's been a long journey from ordering light beers to understanding what types of beers I actually like.  I know I'm not the only one who would choose a nice craft beer over a Bud Light.  The growing number of bars with loads of beers on tap are a statement that wine-lovers aren't the only ones who get to be picky anymore!



In DC, we used to love going to Comet Ping Pong, where not only is the beer list long, but the pizza is pretty stellar as well.  The fact that you can play ping pong while you wait for a table on their patio doesn't hurt either.  And it was at Comet Ping Pong that I learned to love a brown ale, but more specifically learned that my very favorite beer just might be Tommyknocker's Maple Nut Brown Ale.  If you're surprised that this beer infused with maple syrup is my favorite... Hi, I'm Dani and welcome to my blog that might as well be named yellebelly-full-of-maple.  And lucky for me, I found a single bottle of this gem in the Make Your Own 6-Pack section of my local Jewel last week.  Unlucky for me, I only found a single bottle.  Can we find me some more please?



My favorite beer, well most beers really, went great with this flank steak, broiled and topped with a caprese salad.  I know what you're thinking, "wait a minute, Dani, you ate tomatoes?"  Yes folks, I have been learning to tolerate, maybe even like, cherry tomatoes.  As long as they've never seen a refrigerator.  Maybe you can teach an old dog new tricks after all!  Because man, I loved every bite of this dish!



Caprese-Topped Steak
from How Sweet It Is

Ingredients
1 (2 lb) flank steak, about 1 inch thick
1 1/2 c dry red wine
1/2 c olive oil
4 garlic cloves, minced
1 tsp salt
1 tsp pepper
caprese topping
1 pint cherry tomatoes, quartered
1 small shallot, diced (I left this out)
1/2 c mini mozzerella balls, quartered
10 basil leaves, freshly chopped or chiffonaded
1 tsp balsamic vinegar
1/2 tsp olive oil
1/8 tsp garlic salt
pinch of pepper


Instructions
1.  In a large ziploc bag, combine the steak, red wine, olive oil, garlic, salt and pepper.  Shake it up, then let it marinate for 2-24 hours in the refrigerator.
2. Place the marinated steak on a foil-lined cookie sheet and broil on high for 6 minutes on each side, or until it's starting to char.  You're welcome to grill it too, if you're into that.
3. Pour the extra marinade into a small saucepan and bring to a boil. Turn down the heat and allow to simmer for 10-15 minutes until it is reduced and you've killed all the evil steak bacteria.
4.  In a bowl, combine the tomatoes, shallot (if using), mozzarella balls, basil, balsamic vinegar, olive oil, garlic salt, and pepper.  Toss to coat.
5.  Allow the steak to rest for 10 minutes before slicing (unless you're impatient like me and hungry enough to eat dried out steak).  Serve slices topped with caprese salad.  Serve the reduced marinade on the side as a sauce for those who'd like it (or would like to dip freshly baked french bread in it).