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Caprese Steak with Balsamic Marinade & Drizzle
Ingredients
For the Steak & Marinade:
6 oz steak (ribeye, sirloin, or NY strip)
1 Tbsp balsamic vinegar
1 tsp butter
1 clove garlic, minced
½ tsp dried Italian herbs
Salt and pepper, to taste
For the Caprese Topping:
2–3 slices fresh tomato
2 oz fresh mozzarella, sliced
3–4 fresh basil leaves
For the Balsamic Drizzle:
1 Tbsp olive oil
1 tsp balsamic vinegar
Salt and pepper, to taste
Macronutrients
Protein: 55g
Fat: 55g
Carbs: 8g
Preparation
Marinate the steak: In a bowl or zip-top bag, combine balsamic vinegar (1 Tbsp), butter (1 tsp), garlic, herbs, salt, and pepper. Add steak and marinate for at least 30 minutes (or up to 4 hours) in the fridge.
Cook the steak: Preheat a grill or skillet over medium-high heat. Remove steak from marinade and pat dry. Grill or sear for 3–4 minutes per side, or until desired doneness. Let rest 5 minutes.
Top the steak: Place tomato slices and mozzarella over the steak. Let the residual heat slightly soften the cheese. Top with fresh basil.
Make the drizzle: Whisk together olive oil (1 Tbsp), balsamic vinegar (1 tsp), salt, and pepper.
Serve: Drizzle the balsamic dressing over the topped steak and serve immediately.
The gut microbiome: linking dietary fiber to inflammatory diseases
Feng Zhang, Dejun Fan, Jian-lin Huang, Tao Zuo
Highlights
Dietary fiber is inextricably linked to inflammatory diseases, and gut microbes may play a key role.
SCFAs are the main players in the interplay between diet, microbiota, and host health.
Dietary fiber interventions vary widely in different clinical trials, and their effects are controversial.
Further studies on the mechanisms of dietary fiber synergizing with the gut microbiota can help guide precision treatments.