Grilled Steak Caprese with Balsamic Reduction

Why Make This Recipe

Grilled Steak Caprese with Balsamic Reduction is a delicious and fresh dish that combines the flavors of tender steak, juicy tomatoes, and creamy mozzarella. It’s perfect for a summer barbecue or a cozy family dinner. This recipe is easy to make and can impress your guests with its vibrant flavors and beautiful presentation.

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:

1. Prepare the Marinade: In a bowl, mix balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper.
2. Marinate the Steak: Place the flank steak in a shallow dish or a resealable bag. Pour half of the marinade over the steak. Make sure it is well coated. Refrigerate overnight.
3. Preheat the Grill: Heat the grill to medium-high.
4. Grill the Steak: Remove the steak from the marinade and grill it for 3-5 minutes on each side, depending on how you like it cooked. After grilling, let the steak rest for 5 minutes.
5. Grill the Tomatoes: While the steak rests, grill the tomatoes for 3-5 minutes until they are lightly charred.
6. Serve the Dish: Slice the steak against the grain. Arrange it on a plate and top it with grilled tomatoes, diced mozzarella, and fresh basil. Drizzle the remaining marinade over the top and serve.

How to Serve Grilled Steak Caprese with Balsamic Reduction

This dish is best served warm. You can pair it with a side salad or crusty bread for a complete meal. The colorful presentation makes it great for gatherings, and it is sure to impress your family and friends.

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 can last for up to 3 days. However, it is best to consume it within 24 hours for optimal flavor and freshness.

Tips to Make Grilled Steak Caprese with Balsamic Reduction

• Make sure to marinate the steak overnight for the best flavor.
• Use a meat thermometer to check for doneness. For medium-rare, aim for an internal temperature of 135°F.
• Feel free to add more vegetables, like grilled bell peppers or zucchini, to enhance the dish.

Variation

You can replace flank steak with other cuts of beef, like sirloin or ribeye. Additionally, you can use different types of cheese, such as feta or goat cheese, to give it a unique twist.

FAQs

1. Can I use a different type of vinegar for the marinade?
   Yes, you can use red wine vinegar or apple cider vinegar instead of balsamic vinegar, but it may change the flavor a bit.

2. What can I serve with Grilled Steak Caprese?
   It’s great with a simple side salad, garlic bread, or grilled vegetables.

3. Can I make this dish ahead of time?
   You can marinate the steak a day in advance, but it’s best to grill and serve it fresh for the best taste and texture.