Grilled Balsamic Steak Caprese with Mozzarella, Tomatoes, and Basil
Ingredients:
2 (8 oz) ribeye steaks (or your preferred cut)
2 tablespoons olive oil
Salt and black pepper, to taste
2 tablespoons balsamic vinegar
2 teaspoons honey (optional, for a touch of sweetness)
2 tablespoons fresh basil, chopped (plus extra for garnish)
1 cup cherry tomatoes, halved
8 oz fresh mozzarella, sliced
1 tablespoon olive oil (for drizzling)
Balsamic glaze, for drizzling
Fresh basil leaves, for garnish
Directions:
1. Brush both sides of the steaks with olive oil and season generously with salt and black pepper. Preheat your grill to medium-high heat.
2. Place the steaks directly over the heat and grill for about 4–5 minutes per side for medium-rare, or adjust the time depending on your preferred doneness. Remove from the grill and let the meat rest for 5 minutes.
3. While the steaks are grilling, pour the balsamic vinegar and honey (if using) into a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally, until the mixture reduces by half and thickens into a glaze. Set aside to cool slightly.
4. In a small bowl, combine the halved cherry tomatoes with chopped basil, a drizzle of olive oil, and a light sprinkle of salt. Toss gently until well mixed.
5. Slice the rested steaks against the grain and arrange them on serving plates. Place fresh mozzarella slices on top of the steak, then spoon the tomato-basil mixture over the mozzarella.
6. Drizzle the balsamic glaze across the entire dish, finishing with extra basil leaves for garnish. Serve immediately while the steak is still warm.
Prep Time:10 minutes
Cook Time:10–15 minutes
Total Time:25 minutes
Servings:2
