Jeremiah Doughty | From Field To Plate
This time of year, many of us are trying to figure out what to do with all those fresh, homegrown tomatoes. Caprese salads are an easy way to use tomatoes for a refreshing, simple side dish. But why not make it a main dish? This recipe includes a delicious cut of meat topped with fresh tomato, mozzarella, herbs, and a balsamic glaze.
- 4-6 Venison steaks
- 2 tsp garlic powder
- 1 tbsp cracked pepper
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 large tomato
- Fresh basil leaves
- Fresh mozzarella sliced
- 1 cup balsamic vinegar
- ½ cup honey
- 2 tbsp brown sugar
1. In a heavy bottom saucepan add balsamic vinegar, honey, and brown sugar. Bring to a low boil, reduce heat and simmer 12 minutes or until it covers the back of a spoon, remove from heat and place in mason jar. Chill 30 minutes before use.
2. In small bowl mix garlic powder, pepper, salt, rosemary, onion powder and thyme.
3. Pat dry venison steaks, season both side with seasoning mixture, place in fridge for 30 minutes. This will allow the dried seasonings to set
4. Heat grill or smoker to 275º, place steaks on grill and cook 8 minutes on one side. Brush on balsamic glaze and flip, brush other side and continue to cook 8 minutes or until desired doneness has been reached.
5. A couple minutes before you pull your steaks add a slice of mozzarella cheese, followed by a slice of tomato and a fresh basil leaf. Cook until mozzarella cheese just starts to melt.
6. Remove from heat, rest 1-2 minutes, drizzle with more glaze and enjoy.
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