Description

This Juicy Grilled Balsamic Steak Caprese with Mozzarella Bliss is a savory and fresh take on the classic Caprese salad, enhanced with tender grilled steak, blistered cherry tomatoes, creamy mozzarella, fragrant basil, and a rich balsamic glaze drizzle. Perfectly balanced with smoky, juicy, and tangy flavors, this dish makes an impressive and flavorful meal suitable for 4 servings.

Ingredients

Scale

Steak and Seasoning

1 lb Ribeye or Sirloin or Filet Mignon (choose based on preference: ribeye for richness, sirloin for leanness, filet mignon for tenderness)
to taste Salt
to taste Pepper
2 tbsp Olive Oil (for grilling and flavor enhancement)

Vegetables and Cheese

1 pint Cherry Tomatoes (for grilling alongside the steak)
8 oz Fresh Mozzarella Balls (creamy texture to balance savory elements)
1 cup Fresh Basil (torn or julienned for garnish)
1 cup Balsamic Glaze (for drizzling and depth of flavor)

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Instructions

Prepare the steak: Bring the steak to room temperature for about 30 minutes. Pat it dry with paper towels, then season both sides generously with salt and freshly cracked pepper. Drizzle olive oil over the steak to prepare it for grilling and to enhance flavor.
Preheat the grill: Heat your grill or grill pan to medium-high heat, around 400-450°F. Test heat by holding your hand about 5 inches above the grill grate— it’s ready when you can only hold it there for 2-3 seconds.
Grill the steak: Place the seasoned steak on the hot grill and close the lid. Grill without moving for 4-5 minutes on one side. Flip carefully and grill for another 4-5 minutes to reach medium-rare doneness, or an internal temperature of 130-135°F.
Prepare and grill the tomatoes: While the steak cooks, toss cherry tomatoes in a bowl with olive oil, salt, and pepper. After flipping the steak, arrange the tomatoes on the grill in a single layer. Grill for 3-4 minutes until tomatoes burst and become slightly blistered.
Rest the steak: Remove the steak from the grill once it reaches the desired doneness and let it rest for 5-10 minutes, allowing juices to redistribute and enhance tenderness.
Assemble the dish: Slice the steak against the grain into thin strips. On a large platter, arrange the sliced steak, then top with the grilled cherry tomatoes and fresh mozzarella balls. Garnish with torn or julienned basil leaves.
Finish with balsamic glaze: Drizzle a generous amount of balsamic glaze over the assembled steak, tomatoes, and mozzarella for rich, tangy flavor contrast.

Notes

Choose your steak cut based on your preference: ribeye for a richer flavor, sirloin for a leaner option, or filet mignon for extra tenderness.
Allowing the steak to rest after grilling is crucial to keep it juicy and tender.
Grilling cherry tomatoes enhances their natural sweetness and adds a smoky depth.
To make this dish gluten-free, ensure your balsamic glaze contains no added gluten ingredients.
This recipe can be adjusted for other cuts or cooking preferences, but grilling is key to achieve the smoky flavor and perfect doneness.