The Occasion
This is a perfect meal for a late summer Sunday dinner. When the cherry tomatoes in your garden are ripe, your basil plant has exploded, fresh corn is available on the side of the road, and the kids are getting ready to go back to school. When you can enjoy a glass of wine while you tend to the grill, and you might open a second before the meal is through. Ina Garten’s corn salad is a perfect accompaniment for the steak. The microwave corn trick in the salad is a recent social media sensation.
The Wines
Primary pour: Sassetti Livio Pertimali, Brunello di Montalcino, 2014
Its savory herb notes echo the garlic, Italian seasoning, and basil, and its earthy side works with the charred, beefy crust of a strip steak. Open or decant it when the steak goes into the marinade; a Brunello this age opens up with 30 to 60 minutes of air. About $70; the 2014 is getting hard to find, and a recent vintage works with a little extra air.
Rosso di Montalcino, around $20 to $30, is a lighter, less expensive option from the same grape and town. Chianti Classico Riserva or a Rioja Reserva, around $20 to $35, also work.
The Menu
Serves 4
Main: Caprese Steak
20 minutes hands-on, about 1 hour total (includes 30 minutes marinating)
You’ll need:
2 New York strip steaks (about 12 ounces each, 1 inch thick)
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 pint cherry tomatoes (from your garden if possible)
1 cup fresh ciliegine mozzarella balls
¼ cup fresh basil leaves, cut into chiffonade
Aged balsamic vinegar and extra-virgin olive oil, for drizzling
Do this:
In a small bowl, whisk together the olive oil, garlic, Italian seasoning, salt, and pepper. Brush it generously over the steaks and let them sit at room temperature for 30 minutes while you make the corn salad.
Place a large cast-iron skillet on the grates of a pellet grill and preheat to 450°F for at least 15 minutes. No pellet grill? A gas or charcoal grill on high, or a 450°F oven, works too.
Wipe any large pieces of garlic off the steaks so they don’t scorch. Add the steaks to the hot skillet and flip every 3 minutes until the thickest part reads 125°F for medium-rare, about 5 to 10 minutes. Use a thermometer, not a timer. Move the steaks to a cutting board and let them rest for 5 to 10 minutes.
Add the tomatoes to the same skillet and cook, tossing occasionally, until they start to split, 3 to 5 minutes.
Slice the steak against the grain and arrange it on a serving platter. Spoon the tomatoes and mozzarella balls around the steak, drizzle with aged balsamic and olive oil, and scatter the basil over the top.
Serve immediately!
Printable recipe card below.
Side: Basil Corn Salad
15 minutes hands-on, about 30 minutes total
You’ll need:
4 ears corn, unshucked
½ red onion, diced
3 tablespoons apple cider vinegar
3 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup fresh basil leaves, cut into chiffonade
Do this:
Soak the diced onion in a small bowl of ice water while you prepare the corn. Drain well and pat dry before adding it to the salad.
Microwave two ears of corn on high for 6 minutes, then put the other two in. While they cook, let the first two cool slightly. Cut about ½ inch off the stem end of each ear, hold it by the top, and squeeze; the cob should slide out clean. Rinse briefly under cold water, then slice the kernels into a medium bowl. Repeat with the second two ears.
Add the remaining ingredients and toss to combine. Taste and adjust the seasoning.
Printable recipe card below.
The Pairing
Classic summer flavors: grilled steak, caprese, and sweet corn. Brunello is full-bodied, with firm tannins and bright acidity. The acidity matches the tomatoes and balsamic, the tannins cut through the richness of the steak, and the wine’s savory, herbal side picks up the basil running through both dishes.
The Timeline
About an hour before you want to eat, make the marinade, brush it on the steaks, and open or decant the wine. While the steaks sit, preheat the grill and make the corn salad, then put the salad on the table. Pour the first glass and head to the grill. The steaks take about 10 minutes, and the tomatoes cook while the steaks rest. Slice, plate, and sit down as soon as the steak is ready.
The One Thing to Know
To tie a multi-dish meal together, pick one flavor and carry it through every dish. Here, it’s basil.
Stay for one more glass.