Introduction
Oh, hello there, kitchen adventurer! Does the thought of a perfectly grilled steak, bursting with vibrant Italian flavors, make your heart sing? Because it certainly makes mine sing! I’ve got a recipe that’s going to become your new best friend for busy weeknights, impressive date nights, or honestly, just because you deserve something absolutely delicious. This Grilled Balsamic Steak Caprese is like a summer garden party on a plate – it’s quick, it’s elegant, and it tastes like pure sunshine.
Why You’ll Love This Recipe
- Fast: Seriously, you can have this on the table in under 30 minutes. Perfect for those nights when hunger strikes suddenly!
- Easy: No fancy techniques here, just simple steps that lead to a restaurant-worthy meal.
- Giftable: While you can’t really “gift” the whole plated dish, imagine the delightful experience of sharing this with someone special. It’s a gift of deliciousness!
- Crowd-pleasing: Even the pickiest eaters will be asking for seconds. It’s a universally loved combination of flavors.
Ingredients
Let’s gather our goodies! These are the stars of our show:
- 2 (8 oz) ribeye steaks (or your preferred cut): Ribeye is my personal favorite for its marbling and tenderness, but feel free to use sirloin, New York strip, or even a flank steak.
- 2 tablespoons olive oil: The base for our steak rub, giving it that lovely richness.
- Salt and black pepper, to taste: The essential duo for bringing out all the flavors. Don’t be shy with the pepper!
- 2 tablespoons balsamic vinegar: This is where the tangy, sweet magic happens.
- 2 teaspoons honey (optional): A little touch of sweetness to balance the balsamic. Totally optional if you prefer it tarter.
- 2 tablespoons fresh basil, chopped (plus extra for garnish): Fresh basil is non-negotiable for that authentic Caprese vibe.
- 1 cup cherry tomatoes, halved: Little bursts of juicy sweetness.
- 8 oz fresh mozzarella, sliced: Creamy, dreamy mozzarella is key! I love the fresh balls you can slice yourself.
- 1 tablespoon olive oil (for drizzling): A final kiss of richness before serving.
- Balsamic glaze, for drizzling: This is like the cherry on top, adding an intense, syrupy sweetness.
- Fresh basil leaves, for garnish: Because pretty food tastes better, right?
How to Make It
Alright, let’s get cooking! It’s easier than you think.
- Fire Up the Grill: Get your grill nice and hot over medium-high heat. We want a good sear!
- Season Those Steaks: Pat your steaks dry with paper towels – this helps get a better crust. Then, rub them all over with the 2 tablespoons of olive oil, followed by a generous sprinkle of salt and freshly cracked black pepper.
- Grill to Perfection: Lay those seasoned steaks on the hot grill. Grill them to your desired doneness. For a medium-rare, I usually go about 4-5 minutes per side, but that depends on your grill and steak thickness. Use a meat thermometer if you’re unsure – 130-135°F (54-57°C) for medium-rare.
- Whip Up the Balsamic Glaze: While the steaks are doing their thing on the grill, grab a small bowl. Whisk together the balsamic vinegar and honey (if you’re using it). This is going to be our finishing touch.
- Let Them Rest: Once your steaks are cooked to perfection, carefully remove them from the grill and place them on a cutting board or platter. Let them rest for at least 5 minutes. This is SO important – it allows the juices to redistribute, making your steak super tender and juicy.
- Balsamic Bliss: During that last minute of resting, generously brush the reserved balsamic mixture over the tops of your steaks.
- Caprese Base: While the steaks are resting, arrange your halved cherry tomatoes and sliced mozzarella on a serving platter. Drizzle them with that 1 tablespoon of olive oil.
- Slice and Serve: Now for the grand finale! Slice your beautifully rested steaks against the grain. Arrange these gorgeous slices right over the tomatoes and mozzarella on your platter.
- Herbaceous Heaven: Sprinkle the chopped fresh basil all over the steak and Caprese base.
- Final Drizzle and Garnish: For that extra wow factor, drizzle the balsamic glaze over everything. Finish with a few extra fresh basil leaves for a pop of color and aroma. And there you have it – perfection!
Substitutions & Additions
Want to make this recipe even more your own? I love that! Here are a few ideas:
- Steak Cut: As mentioned, ribeye is fantastic, but flank steak, sirloin, or even flat iron steak work beautifully and can be a bit more budget-friendly. Just adjust grilling times accordingly.
- Tomatoes: If you don’t have cherry tomatoes, feel free to use chopped larger tomatoes or even sun-dried tomatoes for a more intense flavor.
- Cheese: While fresh mozzarella is the classic Caprese choice, burrata would be an incredibly decadent upgrade! You could also try small fresh mozzarella balls (bocconcini) if you prefer.
- Herbs: A little fresh oregano or parsley mixed with the basil can add another layer of flavor.
- Spice It Up: Add a pinch of red pepper flakes to the balsamic mixture or sprinkle some over the finished dish for a little heat.
Tips for Success
Little tricks that make a big difference!
- Don’t Overcrowd the Grill: Make sure your grill grates are hot and that you have enough space to cook the steaks without them touching. This ensures a good sear.
- Pat Dry for the Sear: I can’t stress this enough – patting your steaks dry before seasoning and grilling is key to achieving a beautiful, flavorful crust.
- Resting is Key: Seriously, don’t skip the resting period. It’s the secret to a tender, juicy steak.
- Prep Ahead: You can halve the tomatoes and slice the mozzarella a few hours in advance. Store them separately in airtight containers in the refrigerator. The balsamic mixture can also be made ahead. Just give it a quick whisk before brushing.
How to Store It
If you happen to have any leftovers (which is rare in my house!), here’s how to keep them delicious:
Store any leftover steak and Caprese components separately in airtight containers in the refrigerator. The cooked steak is best consumed within 2-3 days. The tomatoes and mozzarella are also best within 2-3 days. I wouldn’t recommend reheating the entire dish, as the mozzarella can get a bit gooey. It’s usually enjoyed best cold or at room temperature.
FAQs
Got questions? I’ve got answers!
Q: Can I make this indoors if I don’t have a grill?
A: Absolutely! You can achieve a similar effect by cooking the steaks in a hot cast-iron skillet on the stovetop, or under the broiler. For the skillet method, sear the steaks on high heat, about 3-4 minutes per side for medium-rare, then finish with the balsamic glaze.
Q: What kind of steaks are best for grilling?
A: Ribeye, New York strip, sirloin, and T-bone steaks are excellent choices because they have good marbling (fat) which keeps them tender and flavorful during grilling. Thinner cuts like flank steak or skirt steak are also great but require shorter grilling times.
Q: Can I use pre-sliced mozzarella?
A: Yes, you can! However, for the best creamy texture and visual appeal in a Caprese salad, I highly recommend using fresh mozzarella balls (like bocconcini or ciliegine) that you slice yourself. The pre-packaged, shredded mozzarella won’t give you the same delightful melty creaminess.
Q: How do I know when my steak is done?
A: The best way is to use an instant-read meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, it’s 135-140°F (57-60°C). Remember, the temperature will rise a few degrees as it rests!
Grilled Balsamic Steak Caprese
Equipment
- Grill Medium-high heat
- Cutting board
- Platter For serving
- Small bowl For balsamic mixture
- paper towels For drying steaks
- Meat thermometer Optional, for checking steak doneness
Ingredients
Steak
- 2 8 oz ribeye steaks or your preferred cut
- 2 tablespoons olive oil for steak rub
- salt to taste
- black pepper to taste
Balsamic Glaze & Caprese
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey optional
- 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
Instructions
- Fire Up the Grill: Get your grill nice and hot over medium-high heat. We want a good sear!
- Season Those Steaks: Pat your steaks dry with paper towels – this helps get a better crust. Then, rub them all over with the 2 tablespoons of olive oil, followed by a generous sprinkle of salt and freshly cracked black pepper.2 8 oz ribeye steaks
- Grill to Perfection: Lay those seasoned steaks on the hot grill. Grill them to your desired doneness. For a medium-rare, I usually go about 4-5 minutes per side, but that depends on your grill and steak thickness. Use a meat thermometer if you're unsure – 130-135°F (54-57°C) for medium-rare.2 8 oz ribeye steaks
- Whip Up the Balsamic Glaze: While the steaks are doing their thing on the grill, grab a small bowl. Whisk together the balsamic vinegar and honey (if you’re using it). This is going to be our finishing touch.2 8 oz ribeye steaks
- Let Them Rest: Once your steaks are cooked to perfection, carefully remove them from the grill and place them on a cutting board or platter. Let them rest for at least 5 minutes. This is SO important – it allows the juices to redistribute, making your steak super tender and juicy.
- Balsamic Bliss: During that last minute of resting, generously brush the reserved balsamic mixture over the tops of your steaks.2 8 oz ribeye steaks
- Caprese Base: While the steaks are resting, arrange your halved cherry tomatoes and sliced mozzarella on a serving platter. Drizzle them with that 1 tablespoon of olive oil.2 8 oz ribeye steaks
- Slice and Serve: Now for the grand finale! Slice your beautifully rested steaks against the grain. Arrange these gorgeous slices right over the tomatoes and mozzarella on your platter.2 8 oz ribeye steaks
- Herbaceous Heaven: Sprinkle the chopped fresh basil all over the steak and Caprese base.2 8 oz ribeye steaks
- Final Drizzle and Garnish: For that extra wow factor, drizzle the balsamic glaze over everything. Finish with a few extra fresh basil leaves for a pop of color and aroma. And there you have it – perfection!2 8 oz ribeye steaks