If you’re craving a dish that elegantly combines smoky, juicy steak with the fresh, vibrant flavors of a classic Caprese salad, look no further than this Grilled Balsamic Steak Caprese with Mozzarella, Tomatoes, and Basil Recipe. It’s a perfect harmony of tender ribeye or sirloin grilled to perfection, bursts of blistered cherry tomatoes, creamy mozzarella pearls, and fragrant basil, all enhanced by a luscious balsamic glaze that ties everything together beautifully. This recipe isn’t just a meal; it’s a celebration of simple ingredients coming together to create something truly unforgettable.
Ingredients You’ll Need
The magic of this Grilled Balsamic Steak Caprese with Mozzarella, Tomatoes, and Basil Recipe lies in its straightforward yet thoughtfully selected ingredients. Each one plays a key role: from the rich marbling of the steak that promises juicy bites, to the fresh basil that adds a pop of herbal brightness, every component complements the others perfectly.
- 2 steaks (ribeye or sirloin): Choose well-marbled cuts for maximum flavor and tender texture.
- 1 tablespoon olive oil (for steak): Helps the seasoning stick and forms a beautiful crust on the grill.
- 1 pint cherry tomatoes: Their natural sweetness intensifies when blistered, adding a juicy contrast.
- 1 tablespoon olive oil (for tomatoes): Prevents sticking and creates that perfect blistered finish.
- 1 cup mozzarella pearls: Soft and creamy, they melt slightly alongside warm steak for luscious bites.
- 1 cup fresh basil leaves, torn or sliced: Provides a fragrant, peppery lift that brightens the entire dish.
- 1 teaspoon salt: Essential for enhancing all the flavors in the dish.
- 1 teaspoon black pepper: Adds subtle heat and depth to the steak and tomatoes.
- 3 tablespoons balsamic glaze: The sweet tangy drizzle that finishes the plate with gourmet flair.
How to Make Grilled Balsamic Steak Caprese with Mozzarella, Tomatoes, and Basil Recipe
Step 1: Prepare and Season Your Steaks
Start by patting your steaks dry with paper towels—that helps you get a beautiful sear. Rub them evenly with one tablespoon of olive oil to ensure the seasoning adheres. Then, with a generous pinch of salt and black pepper, season all sides. Letting the steaks rest at room temperature for a few minutes means they’ll cook more evenly and stay juicy.
Step 2: Grill to Perfection
Heat your grill or grill pan to medium-high. When nice and hot, place the steaks down and grill for about 4 to 5 minutes per side depending on thickness and desired doneness. The goal here is to lock in all those natural juices and get those beautiful grill marks. Once grilled, remove the steaks and allow them to rest for 10 minutes—this rest time lets the juices redistribute so every bite is tender and flavorful.
Step 3: Blister the Cherry Tomatoes
While the steaks are resting, heat a skillet over medium heat and add the tablespoon of olive oil. Toss in the cherry tomatoes and cook them gently for about 5 to 6 minutes. You want the skins to blister and the tomatoes to soften slightly, releasing a burst of natural sweetness that adds a delightful contrast to the rich meat.
Step 4: Assemble the Caprese
Slice your rested steak thinly against the grain—this makes the meat easier to cut and extra tender. Arrange the steak slices on a large platter, then scatter the blistered tomatoes over the top. Next, sprinkle the mozzarella pearls generously, and finish by adding the fresh basil leaves. This layer of vibrant colors and varied textures is as pleasing to the eyes as it is to the palate.
Step 5: Drizzle and Serve
The final flourish is the balsamic glaze—drizzle about three tablespoons across the entire platter to add a sweet and tangy zing that perfectly complements the savory steak and fresh mozzarella. Taste and finish with a sprinkle of extra salt and pepper if desired. Serve immediately while warm, and watch your friends and family fall in love bite after bite.
How to Serve Grilled Balsamic Steak Caprese with Mozzarella, Tomatoes, and Basil Recipe
Garnishes
Adding a few twists can elevate this dish even more. Consider sprinkles of crushed red pepper flakes for subtle heat or a few shards of flaky sea salt for crunch and that extra burst of flavor. A drizzle of extra virgin olive oil over the top right before serving can enhance the glossiness and richness.
Side Dishes
This Grilled Balsamic Steak Caprese with Mozzarella, Tomatoes, and Basil Recipe shines as a standalone dish but pairs wonderfully with light sides. Think a crisp arugula salad dressed in lemon vinaigrette, crusty garlic bread to mop up the lovely juices, or a bed of fluffy couscous infused with fresh herbs.
Creative Ways to Present
For an impressive presentation, try layering the steak slices in a fan shape and interspersing them with colorful heirloom tomatoes and fresh basil sprigs. Serving it family-style on a rustic wooden board invites everyone to dig in and share the delicious experience together.
Make Ahead and Storage
Storing Leftovers
Leftover Grilled Balsamic Steak Caprese with Mozzarella, Tomatoes, and Basil Recipe keeps well when stored in an airtight container in the fridge for up to two days. To preserve the freshness of the basil and mozzarella, consider storing them separately and adding just before serving again.
Freezing
Freezing is not recommended for this particular dish as the fresh tomatoes, basil, and mozzarella can lose their texture and vibrancy after thawing. The steak can be frozen alone if needed but is best enjoyed fresh for optimal flavor and texture.
Reheating
To reheat, gently warm the steak slices in a skillet over low heat to avoid overcooking. Add the blistered tomatoes just long enough to take the chill off. Add fresh basil and mozzarella after reheating to maintain their fresh qualities. Avoid the microwave whenever possible, as it can make the steak tough and the mozzarella rubbery.
FAQs
Can I use other cuts of steak for this recipe?
Absolutely! Ribeye and sirloin are recommended for their flavor and tenderness, but you can also use flank or flat iron steak. Just be mindful to adjust grilling time based on the cut thickness and toughness.
Is balsamic glaze the same as balsamic vinegar?
Not quite. Balsamic glaze is a concentrated reduction of balsamic vinegar, thicker and sweeter. It adds a beautifully rich and glossy finish, perfect for drizzling over a dish like this.
How do I keep the basil fresh when storing leftovers?
Store basil separately from the heated components, ideally wrapped in a slightly damp paper towel inside an airtight container in the fridge. It helps retain moisture and flavor without wilting prematurely.
Can this dish be made without a grill?
Definitely! A grill pan or even a hot cast-iron skillet works beautifully to sear the steak and blister the tomatoes. Just be sure to watch the heat to avoid burning.
What is the best way to slice the steak?
Slice the steak thinly against the grain. Cutting against the grain shortens muscle fibers, resulting in more tender, easier-to-chew pieces.
Final Thoughts
This Grilled Balsamic Steak Caprese with Mozzarella, Tomatoes, and Basil Recipe is one of those dishes that feels special but is incredibly easy to pull together. It’s perfect for an impressive weeknight dinner or a weekend get-together where you want to wow your guests with simplicity and elegance. Trust me, once you try this combination of bold, fresh, and savory flavors all on one plate, it’ll quickly become one of your favorite go-to recipes too.
Print
Grilled Balsamic Steak Caprese with Mozzarella, Tomatoes, and Basil Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Italian-American
Description
This Grilled Balsamic Steak Caprese is a flavorful and elegant dish featuring juicy grilled ribeye or sirloin steaks topped with blistered cherry tomatoes, fresh mozzarella pearls, fragrant basil leaves, and a tangy balsamic glaze. Perfect for a quick yet impressive meal, this recipe combines the richness of grilled steak with the fresh, vibrant flavors of a classic Caprese salad.
Ingredients
Steak
- 2 steaks (ribeye or sirloin)
- 1 tablespoon olive oil (for steak)
- 1 teaspoon salt
- 1 teaspoon black pepper
Tomatoes and Toppings
- 1 pint cherry tomatoes
- 1 tablespoon olive oil (for tomatoes)
- 1 cup mozzarella pearls
- 1 cup fresh basil leaves, torn or sliced
Finishing
- 3 tablespoons balsamic glaze
- Extra salt and pepper, to taste
Instructions
- Prepare the Steak: Pat the steaks dry using paper towels. Rub both sides with 1 tablespoon of olive oil and season evenly with 1 teaspoon salt and 1 teaspoon black pepper. Let the steaks rest at room temperature to ensure even cooking.
- Grill the Steaks: Preheat your grill or grill pan to medium-high heat. Place the steaks on the grill and cook for 4 to 5 minutes per side, or until they reach your desired level of doneness. Once cooked, remove the steaks and let them rest for 10 minutes to allow the juices to redistribute.
- Blister the Tomatoes: While the steaks are resting, heat 1 tablespoon olive oil in a skillet over medium heat. Add the cherry tomatoes and cook for 5 to 6 minutes until they become blistered and soft, stirring occasionally to prevent burning.
- Assemble the Dish: Slice the rested steaks thinly and arrange the slices on a serving platter. Top the steak slices with the blistered cherry tomatoes, mozzarella pearls, and fresh basil leaves.
- Finish and Serve: Drizzle 3 tablespoons of balsamic glaze over the assembled steak and toppings. Season with extra salt and pepper to taste. Serve the dish warm for the best flavor experience.
Notes
- Use ribeye for a richer, more marbled steak or sirloin for a leaner option.
- Allowing the steak to rest after grilling helps keep it juicy and flavorful.
- Fresh mozzarella pearls melt slightly with the warm tomatoes and steak for a creamy texture.
- If balsamic glaze is unavailable, reduce balsamic vinegar in a saucepan until thickened.
- Serve with crusty bread or a side salad for a complete meal.
