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, and it would be excellent on grilled chicken too!
Preheat the Grill to Medium High
Prepare the Steaks:
Place steaks on a plate and sprinkle both sides with salt and pepper. Set aside.
Make the Balsamic Reduction:
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 to overcook it or it will become like caramel and, keep in mind, it will thicken slightly as it cools).
Grill the Steaks and Add Toppings:
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 each steak with sliced mozzarella, sliced tomato, and fresh basil leaves. Grill for another 2 minutes or until cheese is melted. Remove from the grill and set aside to rest for 3-5 minutes.
Serve and Enjoy!
Drizzle the steaks with balsamic reduction just before serving.
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…and it 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 thin it out.
Nutrition Information for one serving (with 2 oz cheese)
- Calories: 320
- Fat: 13.5 g
- Saturated Fat: 7.1 g
- Total Carbohydrate: 8 g
- Cholesterol: 110 mg
- Fiber: 1 g
- Sugars: 5 g
- Protein: 41 g
- Sodium: 520 mg
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