Balsamic Caprese Grilled Steak – Juicy Summer Steak with Fresh Mozzarella and Tomato
Molly
This balsamic caprese grilled steak recipe is your go-to for summer grilling. Juicy, perfectly seasoned steak is topped with fresh mozzarella, ripe tomatoes, and sweet balsamic glaze. It’s a high-protein, low-carb dinner that’s big on flavor and perfect for weeknights, date nights, or entertaining.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Dinner, Main Course, Summer Grilling
Cuisine American, Italian-American Fusion
Servings 4 servings
Calories 450 kcal
- 1.5 lbs boneless sirloin or ribeye steak
- 1 cup grape or cherry tomatoes halved
- 6 –8 oz fresh mozzarella sliced or in pearls
- ¼ cup fresh basil leaves
- ¼ cup balsamic vinegar
- 1 tbsp olive oil
- Salt and freshly ground black pepper
Step 1: Prep the Steak- Pat the steak dry and season generously with salt and pepper on both sides.- Let it rest at room temp for 20–30 minutes before grilling. Step 2: Make the Balsamic Glaze- In a small saucepan, bring balsamic vinegar to a gentle simmer over medium heat.- Reduce by half until syrupy (about 6–8 minutes). Remove from heat and set aside. Step 3: Grill the Steak- Preheat grill or grill pan to medium-high.- Brush steak lightly with olive oil and grill for 4–6 minutes per side (depending on thickness and desired doneness).- Remove and let rest for 5 minutes before slicing. Step 4: Assemble the Caprese Topping- While the steak rests, slice the mozzarella and tomatoes.- Lay slices over the steak or arrange alongside.- Drizzle with balsamic glaze and top with torn basil. Step 5: Serve and Savor- Slice steak against the grain.- Serve warm, with any extra glaze drizzled over the top.
Secret Tips for Balsamic Caprese Grilled Steak
1. Let the steak come to room temperature before grilling: For even cooking and better searing, take your steak out of the fridge about 30 minutes before grilling. This helps you achieve that perfect juicy grilled steak center with a beautiful crust.
2. Use thick-cut steaks for better results: Opt for a 1 to 1.5-inch thick cut like ribeye or New York strip for your caprese grilled steak. Thinner steaks cook too quickly and may dry out before you get the right caramelization.
3. Baste with balsamic glaze during the final minute: Brush the steak with balsamic glaze right at the end of grilling. This creates a sticky-sweet coating that elevates the balsamic steak flavor and caramelizes beautifully over the flames.
4. Rest the steak before slicing: Give your grilled summer steak at least 5 minutes to rest before slicing. This locks in the juices and keeps each bite tender and full of flavor.
5. Layer caprese toppings while the steak is warm: Add the fresh mozzarella, cherry tomatoes, and basil as soon as the steak comes off the grill. The warmth softens the cheese slightly, melding with the juicy tomato and herby basil for that signature caprese steak finish.Keyword balsamic caprese grilled steak, balsamic glaze steak recipe, easy caprese steak meal, grilled steak with mozzarella and tomatoes, high protein low carb steak, steak caprese dinner, summer grilled steak recipe
