Why We Like It
Caprese flavors on a steak! You know, that awesome combination of fresh mozzarella, tomato, and fresh basil all topped off with a delicious tang of balsamic vinegar...goes great on grilled steak, but would also be excellent on grilled chicken too!
- 4 strip steaks (or steak of your choice, we used ribeye)
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/3 cup balsamic vinegar
- 4-8 slices fresh mozzarella (sliced)
- 2 tomatoes (sliced)
- 1 cup fresh basil leaves
- Preheat the grill to medium high.
- Place steaks on a plate and sprinkle both sides of the steak with salt and pepper.
- Go ahead and start making the balsamic reduction. In a small saucepan, bring the balsamic vinegar to a boil. Continue to simmer over low to medium heat until it is reduced by almost half and begins to thicken, about 10 minutes, stirring occasionally. Once you think it is beginning to thicken and coats the back of a spoon, remove from heat and let it cool for a few minutes. (You don't want it to overcook it or it will become like caramel and keep in mind, it will thicken slightly as it cools).
- Grill the steaks for 4-5 minutes per side, or until as done as you like them.
- While the steaks are still on the grill, top with a slice of mozzarella, tomato and about 4 fresh basil leaves per steak. (We used 2 slices of mozzarella, 2 slices of tomato, and about 6 basil leaves per steak. This will depend on the size of your steaks.) Grill for another 2 minutes or until cheese is melted.
- Remove from the grill and set aside to rest for 3-5 minutes.
- Drizzle with balsamic reduction just before serving. Enjoy!
Balsamic reduction is just a fancy way of saying a thick, flavor-enhanced balsamic syrup. By boiling and simmering the balsamic vinegar it enhances the flavor and creates a syrup that can be used as a dressing but is also excellent on fruits, vegetables, and meats. It will keep in a sealed container in the refrigerator. If it is too thick when removed from the refrigerator just place the container in warm water to soften it.