Balsamic Grilled Steak Caprese with Fresh Mozzarella & Basil
Ingredients:
2 (8 oz) ribeye steaks (or preferred cut)
2 tbsp olive oil
Salt and black pepper, to taste
2 tbsp balsamic vinegar
2 tsp honey (optional)
2 tbsp fresh basil, chopped (plus extra for garnish)
1 cup cherry tomatoes, halved
8 oz fresh mozzarella, sliced
1 tbsp olive oil (for drizzling)
Balsamic glaze, for drizzling
Fresh basil leaves, for garnish
Directions:
1. Preheat the grill to medium-high heat. Brush steaks on both sides with olive oil and season generously with salt and pepper.
2. Place steaks on the grill and cook for 4–5 minutes per side, or until they reach your desired doneness. Remove and rest for 5 minutes.
3. While the steaks rest, combine balsamic vinegar and honey in a small saucepan. Simmer over medium heat for 5–7 minutes until thickened into a glaze. Set aside.
4. In a small bowl, toss cherry tomatoes with chopped basil, a drizzle of olive oil, and a pinch of salt.
5. Slice the steaks thinly against the grain and arrange on serving plates. Layer fresh mozzarella slices over the steak, then spoon the tomato-basil mixture on top.
6. Drizzle with the balsamic glaze and garnish with extra basil leaves and a touch more olive oil if desired. Serve immediately.
Prep Time: 10 minutes
Cook Time: 10–15 minutes
Total Time: 25 minutes
Servings: 2