Grilled Steak Caprese with Balsamic Reduction is a delicious and colorful dish that brings together savory steak, fresh tomatoes, creamy mozzarella, and aromatic basil. This recipe is perfect for summer barbecues or a cozy dinner at home. The balsamic reduction adds a tangy sweetness that elevates the flavors of the ingredients, making every bite a delight.
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Why Make This Recipe
This recipe is a fantastic choice for many reasons. First, it’s simple and quick to prepare, making it suitable for both weeknight dinners and special occasions. The combination of grilled steak and fresh Caprese ingredients ensures a satisfying meal that is rich in flavor. Additionally, the balsamic reduction adds a gourmet touch without much effort. It’s a perfect way to impress your family or guests while enjoying the fresh tastes of summer.
How to Make Grilled Steak Caprese with Balsamic Reduction
Ingredients:
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 large garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 lbs flank steak
- 2 cups cherry or grape tomatoes
- 1 cup fresh mozzarella, diced
- 2 tablespoons basil, thinly sliced
Directions:
- Begin by preparing the marinade. In a bowl, mix together the balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper.
- Marinate the flank steak with half of the marinade in a shallow dish or a zip-top bag. Make sure the steak is well coated. Cover or seal and refrigerate this mixture overnight for best results.
- When you are ready to cook, preheat your grill to medium-high heat.
- Grill the marinated steak for 3-5 minutes on each side, or until it reaches your desired level of doneness. Once done, take it off the grill and let it rest for about 5 minutes.
- While the steak is resting, grill the cherry or grape tomatoes for about 3-5 minutes until they are slightly charred.
- After resting, slice the steak against the grain into thin strips.
- Arrange the sliced steak on a plate, and top it with the grilled tomatoes, diced mozzarella, and fresh basil. Drizzle any remaining marinade over the top to finish the dish.
How to Serve Grilled Steak Caprese with Balsamic Reduction
Serve the Grilled Steak Caprese warm, allowing the flavors to shine. This dish pairs well with a simple side salad or some crusty bread. You can add a bit of extra basil or a sprinkle of salt on top for added flavor. Enjoy this vibrant plate as a main dish at a summer gathering or a cozy night in.
How to Store Grilled Steak Caprese with Balsamic Reduction
If you have leftovers, store them in an airtight container in the refrigerator. The grilled steak should be consumed within 3 days for the best quality. You can reheat the steak gently in the microwave or on the grill, but keep in mind that reheating can change the texture.
Tips to Make Grilled Steak Caprese with Balsamic Reduction
- For best flavor, let the steak marinate overnight. The longer the meat sits in the marinade, the more flavorful it becomes.
- Use fresh ingredients, especially the basil and mozzarella, for the best taste.
- If you prefer a different cut of steak, you can substitute with sirloin or ribeye, but keep an eye on the cooking times.
Variation
For a twist on the original recipe, you can add some sliced avocados or roasted red peppers for extra flavor and texture. You could also try different cheeses, like feta or goat cheese, to mix up the flavors.
FAQs
Q: Can I use a different cut of meat?
A: Yes, you can use other cuts like sirloin or ribeye, but cooking times may vary.
Q: How can I make this dish vegetarian?
A: You can substitute the steak with grilled portobello mushrooms or tofu, marinated in the same balsamic mixture.
Q: Can I prepare the marinade ahead of time?
A: Absolutely! You can make the marinade a day in advance. Just store it in the fridge until you’re ready to use it.
Enjoy your Grilled Steak Caprese with Balsamic Reduction! It’s a simple yet impressive dish that everyone will love.
Grilled Steak Caprese with Balsamic Reduction
Ingredients
Marinade
- ¼ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 large garlic clove, minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
Main Ingredients
- 2 lbs flank steak can substitute with sirloin or ribeye
- 2 cups cherry or grape tomatoes
- 1 cup fresh mozzarella, diced use fresh for best flavor
- 2 tablespoons basil, thinly sliced fresh, for garnish
Instructions
Marinating the Steak
- In a bowl, mix together the balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper.
- Marinate the flank steak with half of the marinade in a shallow dish or a zip-top bag, ensuring the steak is well coated. Cover or seal and refrigerate overnight for best results.
Grilling
- Preheat your grill to medium-high heat.
- Grill the marinated steak for 3-5 minutes on each side, or until it reaches your desired level of doneness. Remove from the grill and let it rest for about 5 minutes.
- While the steak is resting, grill the cherry or grape tomatoes for about 3-5 minutes until slightly charred.
Assembly
- After resting, slice the steak against the grain into thin strips.
- Arrange the sliced steak on a plate and top with grilled tomatoes, diced mozzarella, and fresh basil. Drizzle any remaining marinade over the top to finish the dish.
