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From the Beefer: Steak and cheese? Yes, please!

Steak and cheese? Yes, please! From the Beefer

There’s no denying that steak and cheese go together like peas and carrots or peanut butter and jelly, but today we’re adding a third, loyal and trusting companion…the Beefer! Its 1500 degrees of fire is the perfect partner for giving your steaks that sizzling sear and giving your melted cheese that serious string! It only takes a few minutes to ready this recipe…in fact it probably takes longer to slice the cherry tomatoes than it does to finish the rest of the dish! After a quick sear on both sides of the room-temperature tri-tip, simply allow it to rest outside The Beefer while it gets topped with sliced mozzarella and heirloom cherry tomatoes. Place it back inside the Beefer for about a minute to finish the steak and melt the cheese. Drizzle it with olive oil, salt and pepper, and a healthy dusting of chopped, fresh basil. That’s it! Add some balsamic vinegar, roasted garlic, and any other trimmings you wish. This is a GREAT way to start the party with a slice or two for an appetizer, or a perfect petite entree for your guests!

Ingredients

  • 1 tri-tip roast, carved into 4 steaks, about 4-6 ounces each
  • 4 oz. sliced fresh, mozzarella cheese
  • 16-20 heirloom cherry tomatoes, sliced
  • 2 tbsp. Chopped fresh basil
  • 1 tbsp. Extra virgin olive oil
  • 1 tsp. Cooper’s Provisions smoked sea salt and pepper 

Italian Caprese Tri-Tip Steaks

  • Prep Time: 10 minutes
  • Cook Time: 3 minutes
  • Servings: 4

Allow the steaks to come up to room temperature and heat your Beefer infrared grill to high heat.

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Place the steaks onto a Beefer Grill Grate and place the grate on the 3rd or 4th rack, keeping the steaks very close to the flame:

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Sear on each side for about 1 minute and remove from the heat.  While the steaks rest outside of the Beefer, cover them with thin slices of the mozzarella cheese and heirloom cherry tomatoes.

After about 5 minutes, place the steaks back into the Beefer to finish and melt the cheese for about 1 additional minute (steak internal temperature should reach 135 degrees for medium-rare).

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Remove the steaks from the Beefer Original, drizzle with olive oil, sprinkle with Cooper’s Provisions Smoked Sea Salt n’ Pepper, and top with chopped fresh basil and serve!

Steak and cheese? Yes, please! From the Beefer