This Balsamic Caprese Grilled Steak is a feast for the senses! Juicy steak is topped with fresh tomatoes, creamy mozzarella, and a drizzle of tangy balsamic glaze. So good!
I love throwing this on the grill for a quick dinner. It feels fancy, but it’s super easy to make! Serve it with a side salad, and you’ve got yourself a winner! 😊
Key Ingredients & Substitutions
Steaks: Ribeye or sirloin works great for this recipe. If you’re looking for leaner options, try filet mignon or flank steak. These can also work well, just keep an eye on the cooking time.
Cheese: Fresh mozzarella is delicious and melts nicely. If you’re unable to find it, bocconcini or even burrata are lovely alternatives. They’ll add a creamy touch, too!
Balsamic Vinegar: A good quality balsamic vinegar enhances the glaze’s flavor. If you don’t have balsamic, red wine vinegar mixed with a bit of sugar can do the trick.
Tomatoes: Cherry tomatoes are sweet and juicy, but you can also use grape tomatoes or even diced larger tomatoes. Make sure they’re ripe for the best flavor!
How Do I Make the Balsamic Glaze Just Right?
The balsamic glaze is what brings everything together flavor-wise. Here’s how to get a thick and tasty result:
- Combine balsamic vinegar and honey (or brown sugar) in a small saucepan.
- Heat over medium-low, stirring occasionally until it reduces by half. This usually takes about 5-7 minutes.
- It should coat the back of a spoon; if it’s too thin, cook longer!
Be careful not to overcook it. You want a syrupy consistency without burning the sugar. This glaze adds a sweet tangy punch to the steak!
Balsamic Caprese Grilled Steak
Ingredients You’ll Need:
For the Steak:
- 2 boneless ribeye or sirloin steaks (about 8 oz each)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil, divided
For the Toppings:
- 1 cup cherry tomatoes, halved
- 4 oz fresh mozzarella cheese, sliced
- 1/4 cup fresh basil leaves
For the Balsamic Glaze:
- 1/4 cup balsamic vinegar
- 1 tbsp honey or brown sugar (optional, for balsamic glaze)
- 1 garlic clove, minced (optional)
How Much Time Will You Need?
This recipe will take about 20-25 minutes, including about 10 minutes of prep time and around 15 minutes for cooking. A quick rest time for the steak will help keep it juicy!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by preheating your grill to medium-high heat. This ensures a nice sear on your steak, locking in all those delicious juices.
2. Seasoning the Steak:
Generously season the steaks with salt and freshly ground black pepper on both sides. Then drizzle 1 tablespoon of olive oil over the steaks and rub it in nice and evenly.
3. Cooking the Steaks:
Place the seasoned steaks on the hot grill. Cook them for about 4-5 minutes on each side for medium-rare. If you prefer your steak done differently, adjust the cooking time accordingly. Once ready, remove the steaks from the grill and let them rest for about 5 minutes.
4. Making the Balsamic Glaze:
While the steaks are resting, grab a small saucepan. Combine the balsamic vinegar and honey (if you’re using it). Bring this mixture to a simmer over medium-low heat and let it cook until it thickens and reduces by about half, which should take around 5-7 minutes. When it’s ready, remove it from the heat and set it aside.
5. Preparing the Tomato Mixture:
In a bowl, toss the halved cherry tomatoes with the remaining tablespoon of olive oil, a sprinkle of salt, and minced garlic (if using). This will add great flavor to your toppings!
6. Assembling the Dish:
After the steaks have rested, it’s time to build your masterpiece! Top each steak with slices of fresh mozzarella, the tossed cherry tomatoes, and fresh basil leaves.
7. Final Touch:
Finish it off by drizzling the balsamic glaze generously over everything. This adds a beautiful shine and tangy flavor!
8. Serve and Enjoy:
Serve your Balsamic Caprese Grilled Steak immediately, perhaps with a side of grilled vegetables or a fresh salad to complete the meal. Enjoy your delicious dish!
Bon appétit!
Frequently Asked Questions (FAQ)
Can I Use Different Cuts of Steak?
Absolutely! While ribeye and sirloin are great choices due to their tenderness and flavor, you can also use filet mignon, flank steak, or even skirt steak. Just remember to adjust cooking times based on the thickness of the cut.
How Do I Ensure My Balsamic Glaze Is Perfect?
To achieve a perfect balsamic glaze, simmer the balsamic vinegar (and honey, if using) over medium-low heat until it reduces by half. It should be thick enough to coat the back of a spoon without being overly sticky. Keep an eye on it to prevent burning!
Can I Make the Steaks Ahead of Time?
Yes! You can grill the steaks in advance and let them cool before wrapping them tightly in foil or an airtight container. They can be stored in the refrigerator for up to 3 days. When ready to eat, just reheat on the grill or in a skillet until warmed through.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to reheat, do so gently in the microwave or on the grill, being careful not to overheat and dry out the meat.
