Description
This Juicy Grilled Balsamic Steak Caprese combines perfectly grilled ribeye, sirloin, or filet mignon with sweet grilled cherry tomatoes, creamy fresh mozzarella, and fragrant basil, all drizzled with a tangy balsamic glaze. A delightful fusion of rich flavors and fresh ingredients that makes for an impressive and satisfying meal.
Ingredients
Scale
Steak
- 1 lb Ribeye, Sirloin, or Filet Mignon (Choose any for rich flavor and tenderness)
- 2 tbsp Olive Oil (Essential for flavor)
- Salt, to taste (Season generously)
- Freshly ground Pepper, to taste
Grilled Tomatoes
- 1 cup Cherry Tomatoes (Sweetness shines when grilled)
- 1 tbsp Olive Oil (for coating tomatoes)
- Salt, to taste
- Freshly ground Pepper, to taste
Toppings & Garnish
- 8 oz Fresh Mozzarella Balls (Creamy and soft)
- 1 cup Fresh Basil (Torn or julienned for presentation)
- 1 cup Balsamic Glaze (Choose homemade or store-bought)
Instructions
- Prepare the Steak: Remove the steak from the refrigerator 30 minutes before grilling to bring it to room temperature. Pat it dry thoroughly, then season both sides generously with salt, freshly ground pepper, and brush with olive oil to enhance flavor and promote good searing.
- Preheat the Grill: Heat your grill to medium-high, aiming for a temperature between 400°F and 450°F. Allow it to preheat for at least 10-15 minutes to ensure even cooking and those perfect grill marks.
- Grill the Steak: Place the steak on the grill and cook for 4 to 5 minutes on one side without moving it, then flip over and grill for an additional 4 to 5 minutes to reach a medium-rare doneness. Adjust timing if you prefer different levels of doneness.
- Prepare and Grill the Tomatoes: In a bowl, toss the cherry tomatoes with olive oil, salt, and pepper. Grill them in a grill basket or on skewers for about 3 to 4 minutes until they are just tender and slightly charred, enhancing their natural sweetness.
- Rest and Slice the Steak: Remove the steak from the grill and let it rest on a cutting board for 5 to 10 minutes. This helps the juices redistribute throughout the meat, ensuring it stays juicy. Slice the steak thinly against the grain for optimal tenderness.
- Assemble the Caprese: Arrange the sliced steak on a serving platter. Top it evenly with the grilled cherry tomatoes, fresh mozzarella balls, and torn or julienned basil leaves. Drizzle generously with balsamic glaze to add a tangy and sweet finish to the dish.
Notes
- Letting the steak rest after grilling is crucial to retain its juiciness.
- You can swap balsamic glaze with a reduction made from balsamic vinegar and honey if desired.
- Use fresh mozzarella for the best creamy texture; substitute with burrata for an extra indulgent twist.
- If you don’t have a grill, this recipe can be adapted to grill pan or broiler with slight adjustments in timing.
