Balsamic Bistecca and Pomodoro (Steak and Tomatoes)



1/4 cup BARENGO or HOLLAND HOUSE Balsamic Vinegar 
1 1/2 tsp. Dijon mustard 
1 tsp. freshly ground black pepper, divided 
1/2 cup extra virgin olive oil 
Six 4-oz. beef tenderloin steaks, cut 1-inch thick
3 cups chopped tomatoes 
1/2 cup chopped fresh basil 
Nonstick cooking spray 
1 tsp. salt 
6 Tbsp. crumbled blue cheese 
6 Tbsp. toasted pine nuts


Whisk balsamic vinegar, Dijon mustard and 1/2 teaspoon pepper together in a small bowl. Continue to whisk and slowly drizzle in olive oil until mixed well. 

Place steaks in nonmetallic bowl or re-sealable plastic bag; add half the dressing. Refrigerate at least 1 hour or up to 8 hours. Place tomatoes and basil in a serving bowl and toss with remaining dressing. Set aside. 

To cook steaks, spray grill pan with nonstick cooking spray. Preheat grill pan to medium high heat. Sprinkle both sides of steaks evenly with 1/2 teaspoon pepper and salt. Place steaks on hot grill pan and cook 3-4 minutes per side for medium rare, adjusting time for preferences as to doneness. 

To serve, top each steak with equal amounts of the balsamic tomatoes and sprinkle each with a tablespoon blue cheese and a tablespoon pine nuts. Serve immediately. 

Suggestions: Serve with crusty Italian rolls, garlic smashed potatoes and fresh sauteed green beans for a delicious dinner. Chicken could be substituted for the beef as could other cuts of steak. Any type of tomato works for this recipe.

Makes 6 servings.


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Balsamic Bistecca and Pomodoro (Steak and Tomatoes)
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