Grilled Sirloin Steak with Caprese Salad Topping

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Think of it as a steak sandwich inside out. Instead of two slabs of bread, a few breadcrumbs take their place among cheese and tomatoes as a small hat for your grilled sirloin.
Ready in: 30 mins

Ingredients

Makes: 4 steaks

• 1/3 cup olive oil
• 4 cloves garlic, thinly sliced
• 2 tomatoes, cubed
• Salt and pepper, to taste
• 1 (8-inch) baguette, cubed
• 6 ounces mozzarella cheese, cubed
• 1/4 cup sliced fresh basil
• 4 sirloin steaks

Preparation method

Prep: 10 mins | Cook: 20 mins

1. Heat olive oil in skillet over low heat. Add garlic to hot oil and stir, cooking for about 6 minutes, until garlic is soft and oil has infused with the garlic flavor. Remove from heat and scoop out 1 tablespoon of the garlic-infused oil; reserve it in a bowl for later.
2. Stir the tomatoes into the remaining oil in the skillet. Sprinkle with salt and pepper, then let tomatoes cool. Toss to combine with bread, cheese, and basil. Make sure the oil coats everything equally.
3. Coat each steak with the garlic-infused oil. Sprinkle both sides of meat with salt and pepper.
4. Heat your gas or charcoal grill to high (Here’s how to tell if it’s high: Hold your hand about four inches above the cooking surface. After 2 to 3 seconds, the heat will force you to pull your hand away.)
5. Oil the grill grate, using an oiled rag.
6. Place the steak on the grill. Use these cooking times to cook your steak to medium: 2 to 3 minutes per side for a 1/2 inch thick steak, 4 to 6 minutes per side for a 1 inch thick steak, 6 to 9 minutes per side for a 1 1/2 to 2 inch thick steak.
7. Halfway through cooking time, scoop the tomato bread mixture in equal portions onto the steaks. The cheese will melt and the bread crumbs will turn golden-brown while the steak cooks on the remaining side.
8. Take the steaks off the grill. Let them rest 2 to 3 minutes to allow the juices to reabsorb into the steak. Serve.