Grilled Balsamic Steak Caprese: A Perfect Symphony of Summer Flavors!
By Jason Griffith
Imagine perfectly grilled, juicy steak, topped with luscious fresh mozzarella, sweet cherry tomatoes, and aromatic basil, all brought together by a tangy balsamic glaze. This Grilled Balsamic Steak Caprese is a vibrant, elegant, and incredibly flavorful dish that perfectly captures the essence of summer. It’s a sophisticated take on a classic Caprese salad, transforming it into a hearty and satisfying main course that’s surprisingly easy to prepare.
Why I Love This Recipe
I’m a huge fan of meals that showcase fresh, seasonal ingredients with bold flavors, and this Grilled Balsamic Steak Caprese truly embodies that. What I absolutely adore is the incredible interplay of textures and tastes: the smoky char of the grilled steak provides a rich, savory foundation, beautifully complemented by the creamy, cool fresh mozzarellaand the burst of sweetness from the cherry tomatoes. The fresh basil adds a fragrant, peppery note, and the balsamic glaze ties everything together with a delightful sweet-tangy finish. It feels incredibly gourmet and refined, yet it comes together quickly, making it my go-to for effortless summer entertaining or a special weeknight meal.
Ingredients:
- 2 (8 oz) ribeye steaks (or your preferred cut like New York strip or sirloin)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey (optional, for a touch of sweetness in the glaze)
- 2 tablespoons fresh basil, chopped (plus extra whole leaves or chiffonade for garnish)
- 1 cup cherry tomatoes, halved
- 8 oz fresh mozzarella (preferably fresh mozzarella balls, “bocconcini” size, sliced or torn)
Swaps and Notes
- Steak Cut: While ribeye is recommended for its marbling and flavor, you can use other cuts like New York strip, sirloin, or even skirt steak (Skirt Steak Recipe (Grilled or Pan-Seared)) for this recipe. Adjust grilling times based on thickness.
- Mozzarella: Fresh mozzarella (either large balls sliced, or smaller bocconcini/ciliegine halved) is essential for its creamy texture. Avoid block mozzarella as it won’t have the same melting quality.
- Tomatoes: Cherry tomatoes are perfect for their sweet burst of flavor. You can use grape tomatoes or even a larger ripe tomato, thinly sliced.
- Balsamic Glaze: This recipe makes a quick balsamic glaze by simmering balsamic vinegar and honey. You can use store-bought balsamic glaze for extra convenience. The honey is optional; omit it for a purely tangy glaze.
- Fresh Basil: Fresh basil is non-negotiable for Caprese! Use plenty for flavor and garnish.
- Olive Oil: Use good quality extra virgin olive oil for brushing the steak and in the glaze.
- Seasoning: A generous seasoning of salt and freshly cracked black pepper on the steak is crucial for flavor.
- Heat (Optional): A tiny pinch of red pepper flakes can be added to the balsamic glaze for a subtle kick.
Instructions:
1. Prep the Steak: Pat the ribeye steaks dry with paper towels. This helps ensure a good sear. Brush both sides of the steaks lightly with olive oil, then season generously with salt and black pepper to taste.
2. Prepare Balsamic Glaze: In a small saucepan, combine the 2 tablespoons balsamic vinegar and 2 teaspoons honey (if using). Bring to a gentle simmer over medium-low heat. Cook for 3-5 minutes, stirring occasionally, until the mixture reduces slightly and becomes a bit syrupy. It should coat the back of a spoon. Remove from heat and stir in the 2 tablespoons chopped fresh basil. Set aside.
3. Grill the Steaks: Preheat your grill (outdoor grill or indoor grill pan) to medium-high heat. You want it hot enough to get a good sear. Place the seasoned steaks on the hot grill. Grill for 4-6 minutes per side for medium-rare (internal temperature of 130-135°F / 54-57°C). Adjust cooking time based on your desired doneness and the thickness of your steaks. Use an instant-read thermometer for accuracy if desired. Remove the steaks from the grill and let them rest on a cutting board for 5-10 minutes. This is a crucial step that allows the juices to redistribute, ensuring a tender and juicy steak.
4. Prepare Caprese Toppings: While the steaks are resting, halve the 1 cup cherry tomatoes. If using a large ball of fresh mozzarella, slice or tear the 8 oz fresh mozzarella into bite-sized pieces.
5. Assemble and Serve: Slice the rested grilled steaks against the grain into thick slices, or leave them whole. Place the steak slices on serving plates. Arrange the fresh mozzarella slices/pieces and halved cherry tomatoes artistically over and around the steak. Generously drizzle the prepared balsamic glaze over the steak, mozzarella, and tomatoes. Garnish with extra fresh basil leaves or a basil chiffonade. Serve immediately and enjoy your vibrant Grilled Balsamic Steak Caprese!
Tips for Success
- Room Temperature Steak: Allow steaks to sit at room temperature for 15-30 minutes before grilling for more even cooking.
- Hot Grill: Ensure your grill is preheated to medium-high heat for a good sear and grill marks.
- Don’t Overcook Steak: Ribeye is best medium-rare to medium. Use a meat thermometer for perfect doneness.
- Rest the Steak: This step is vital for juicy steak. Don’t skip it!
- Fresh Mozzarella: Use fresh mozzarella for its creamy texture and mild flavor; it complements the other ingredients beautifully.
- Fresh Basil: Always use fresh basil for Caprese; its aroma and flavor are unparalleled.
- Balsamic Glaze Consistency: Cook the glaze until it’s just syrupy enough to coat a spoon. It will thicken further as it cools.
Serving Suggestions and Pairings
This Grilled Balsamic Steak Caprese is a complete, elegant meal on its own, perfect for showcasing fresh summer flavors.
- Light Side: A simple side of crusty bread or garlic bread for soaking up extra glaze.
- Pasta: For a heartier meal, serve alongside a light pasta tossed with olive oil and garlic.
- Wine Pairing: A medium-bodied Cabernet Sauvignon or Merlot would complement the steak. For a lighter pairing, a crisp Pinot Grigio or Sauvignon Blanc would match the Caprese elements.
- For other impressive steak or fresh, tomato-based dishes, explore these Chefmaniac.com favorites:
- Ribeye Steak (for general ribeye grilling tips!)
- Skirt Steak Recipe (Grilled or Pan-Seared)
- Hot-Poured Burrata with Spiced Olive Oil & Basil (for another delicious burrata/mozzarella appetizer)
- Grilled Halloumi and Tomato Salad for Summer Bliss
- Crispy Burrata Arugula Pita Pizzas
Storage and Leftover Tips
This dish is definitely best enjoyed immediately after assembly for optimal flavor and texture.
- Best Fresh: The warmth of the steak, the coolness of the mozzarella, and the freshness of the tomatoes and basil are at their peak right after preparation.
- Component Storage: If you anticipate leftovers, store the cooked steak, mozzarella, and tomatoes/basil separately in airtight containers in the refrigerator for up to 1-2 days. The balsamic glaze can be made ahead and stored in the fridge for up to a week.
- Reassembly: When ready to eat, gently warm the steak (if desired), and then assemble with fresh mozzarella, tomatoes, and basil, drizzling with freshly warmed glaze.
- Not Ideal for Freezing: The fresh mozzarella, tomatoes, and basil do not freeze well. Cooked steak can be frozen, but its texture will change when thawed and reheated.
Final Thoughts
This Grilled Balsamic Steak Caprese is a truly vibrant, elegant, and incredibly flavorful dish that perfects the art of summer dining. With its juicy grilled steak, creamy mozzarella, sweet tomatoes, and aromatic basil, all tied together with a zesty balsamic glaze, it’s a gourmet meal that’s surprisingly easy to achieve. Get ready to savor every delicious, sun-kissed bite!
What are your favorite ways to enjoy fresh mozzarella and tomatoes, or do you have a go-to summer grilling recipe? Share your ideas and tips in the comments below, and don’t forget to follow Chefmaniac for more exciting and delicious recipes!
Leave a Reply