Here’s a full recipe for Grilled Balsamic Steak Caprese with Mozzarella, Tomatoes, and Basil — a fresh, summery dish that’s packed with flavor and makes a great main course.
Grilled Balsamic Steak Caprese
Ingredients:
For the Steak:
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1½ lbs (680g) flank steak or sirloin
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¼ cup balsamic vinegar
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2 tbsp olive oil
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3 cloves garlic, minced
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1 tsp salt
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½ tsp freshly ground black pepper
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1 tsp dried Italian herbs (optional)
For the Caprese Topping:
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8 oz (225g) fresh mozzarella, sliced or in small balls (bocconcini)
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1 pint cherry or grape tomatoes, halved
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1 handful fresh basil leaves, torn or whole
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1 tbsp extra-virgin olive oil
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Salt and pepper to taste
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Optional: Balsamic glaze, for drizzling
Instructions:
1. Marinate the Steak:
In a bowl or zip-top bag, combine:
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Balsamic vinegar, olive oil, garlic, salt, pepper, and Italian herbs.
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Add the steak, coat well, and marinate for 30 minutes to 2 hours in the fridge.
2. Make the Caprese Topping:
In a medium bowl:
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Toss mozzarella, tomatoes, basil, olive oil, salt, and pepper.
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Set aside (or chill until ready to serve).
3. Grill the Steak:
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Preheat grill (or grill pan) to medium-high heat.
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Remove steak from marinade and grill 4–5 minutes per side for medium-rare, or longer to your preferred doneness.
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Rest steak for 5–10 minutes before slicing thinly across the grain.
4. Assemble and Serve:
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Arrange sliced steak on a serving platter or individual plates.
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Spoon the Caprese mixture on top.
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Drizzle with balsamic glaze (optional but delicious).
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Garnish with extra basil if desired.
Tips:
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Grill alternative: You can also cook the steak in a cast-iron skillet if you don’t have a grill.
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Serving idea: Pair with crusty bread or grilled vegetables.
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Make it lighter: Serve over a bed of arugula or baby spinach for a steak salad twist.