Steak with Stewed Sungold Tomatoes & Mozzarella

Looking for a way to enjoy summer’s favorite vegetable? Stewed Sungold tomatoes create a tangy gravy with which to smother pasture-raised steak and thick slices of Market sourdough bread. Topped with torn mozzarella and basil, the perfect bite is possible with this dish.

• Sarah Golibart Gorman

Ingredients

• Steak of your choice*

• Pint on Sungold tomatoes*

• 4 tablespoons butter or olive oil, divided

• Loaf of Market bread*

• Mozzarella

• Basil*

• Salt and pepper

*These ingredients can be found at the Harrisonburg Farmers Market

Method

1. Melt two tablespoons of butter in a saucepan over medium-high heat. Add Sungold tomatoes and stir until tender and bursting. Cook until jammy and saucy, about 10-15 minutes. Season with salt and pepper.

2. Pat steak dry and season with salt and pepper. Heat 2 tablespoons of butter in a skillet over medium-high heat. Add steak and cook to desired doneness. Let rest 10 minutes and then slice thinly.

3. Toast two pieces of bread per serving. Top of slices of steak, generous spoonfuls of tomato sauce, torn mozzarella, basil, and additional salt and pepper to taste.