Lorenzo Devereaux
Juicy grilled steak, tangy balsamic glaze, creamy mozzarella, and fresh basil—this recipe is an Italian-inspired feast that’s as beautiful as it is flavorful. The sizzling sear of the beef pairs perfectly with the sweet acidity of ripe cherry tomatoes and the richness of fresh mozzarella pearls. Each bite is a mouthwatering balance of savory, sweet, and herbaceous notes.
This dish works wonderfully for a summer dinner party, a special weekend meal, or even a midweek treat when you want something elegant yet simple. It’s a showstopper on the table but surprisingly straightforward to prepare. Once you try it, you’ll wonder why you didn’t make steak and Caprese salad a regular pairing sooner.
What Kind of Steak Should I Use for Caprese?
The best choice is a cut that grills well and stays tender, like ribeye, New York strip, or sirloin. You’ll want a good marbling of fat for flavor, but also a thickness that allows you to achieve a perfect medium-rare or medium cook without drying out the meat.
Ingredients for the Grilled Balsamic Steak Caprese
- Steak: The star of the dish, providing a hearty, juicy base for the fresh toppings.
- Cherry Tomatoes: Add sweetness and acidity, brightening each bite.
- Fresh Mozzarella Pearls: Provide creaminess and a mild, milky contrast to the savory steak.
- Fresh Basil: Brings an aromatic, herbaceous lift to the dish.
- Balsamic Glaze: Delivers a sweet-tart depth that ties everything together.
- Olive Oil: Used to drizzle over the tomatoes and steak for richness.
- Salt & Pepper: Essential for seasoning and enhancing the natural flavors.
- Garlic Powder (optional): Adds a subtle savory layer to the steak’s crust.
How To Make the Grilled Balsamic Steak Caprese with Mozzarella, Tomatoes, and Basil
Step 1: Prep the Steak
Pat the steak dry with paper towels and season generously with salt, pepper, and optional garlic powder. Let it sit at room temperature for about 30 minutes to ensure even cooking.
Step 2: Preheat the Grill
Heat your grill to medium-high. Brush the grates with a little oil to prevent sticking.
Step 3: Grill the Steak
Place the steak on the grill and cook for about 4–5 minutes per side for medium-rare, adjusting the time depending on thickness and desired doneness. Use a meat thermometer for accuracy.
Step 4: Rest the Steak
Remove the steak from the grill and let it rest on a cutting board for 5–10 minutes. This allows the juices to redistribute.
Step 5: Prepare the Caprese Topping
In a small bowl, toss cherry tomatoes, fresh mozzarella pearls, and chopped basil with a drizzle of olive oil and a pinch of salt.
Step 6: Slice and Assemble
Slice the steak against the grain and arrange it on a serving platter. Spoon the tomato-mozzarella-basil mixture over the top.
Step 7: Drizzle with Balsamic Glaze
Finish with a generous drizzle of balsamic glaze for a sweet-tangy finish.
Serving and Storing Grilled Balsamic Steak Caprese with Mozzarella, Tomatoes, and Basil
This dish is best served immediately while the steak is warm and juicy, and the mozzarella is creamy. Arrange it on a large platter so everyone can help themselves, or plate it individually for an elegant dinner presentation.
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Keep the steak and the Caprese topping separate to prevent sogginess. Reheat the steak gently in a skillet over low heat or enjoy it cold, thinly sliced, in a salad.
What to Serve With Grilled Balsamic Steak Caprese?
Garlic Parmesan Roasted Potatoes
Crispy on the outside, fluffy on the inside, and perfect for soaking up steak juices.
Grilled Asparagus
Light, smoky, and a fresh contrast to the richness of the beef.
Crusty Artisan Bread
Ideal for mopping up balsamic glaze and steak drippings.
Lemon Butter Green Beans
Bright and zesty, adding a fresh burst to your plate.
Creamy Risotto
A comforting side that complements the Italian-inspired flavors.
Caprese Pasta Salad
For an extra dose of those tomato-mozzarella-basil flavors.
Roasted Brussels Sprouts
Caramelized with a hint of balsamic for a sweet-savory bite.
Want More Steak and Fresh Salad Ideas?
If this Grilled Balsamic Steak Caprese has you craving more fresh yet hearty recipes, you might also love:
- Garlic Butter Chicken with Rigatoni and Parmesan for a pasta twist with creamy richness.
- Roasted Asparagus Recipe that makes the perfect light side for any grilled meat.
- Classic Caprese Salad Recipe for a simple, timeless version of the tomato-mozzarella-basil trio.
- Strawberry Spinach Salad if you enjoy sweet fruit notes alongside fresh greens.
- Roasted Broccoli and Sweet Potatoes for a nutritious, oven-roasted veggie pairing.
Save This Pin For Later
📌 Save this recipe to your Pinterest dinner board so you can find it whenever you’re in the mood for a fresh, elegant steak dish.
And if you try it, let me know in the comments how it turned out—did you stick to the classic Caprese toppings or add your own twist?
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Grilled Balsamic Steak Caprese with Mozzarella, Tomatoes, and Basil
Equipment
- Grill or cast-iron skillet
- Tongs
- Instant-read thermometer
- Mixing Bowl
- Cutting board and chef’s knife
Ingredients
Ingredients
- 1.5 lb boneless ribeye or New York strip steak (1–1.5 inches thick)
- 2 cup cherry tomatoes, halved
- 8 oz fresh mozzarella pearls, drained
- 0.5 cup fresh basil, thinly sliced
- 2 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- 0.5 tsp freshly ground black pepper
- 0.5 tsp garlic powder optional
- 0.25 cup balsamic glaze plus more to taste
Instructions
- Pat steak dry and season all over with salt, pepper, and garlic powder. Let sit at room temperature for 20 minutes.
- Preheat grill to medium-high (450–500°F). Oil grates lightly.
- Grill steak 4–5 minutes per side for medium-rare or to desired doneness (130–135°F).
- Transfer to a cutting board and rest 10 minutes.
- In a bowl, toss tomatoes, mozzarella, and basil with olive oil and a pinch of salt.
- Slice steak against the grain, arrange on a platter, and spoon the tomato-mozzarella-basil mixture over the top.
- Drizzle with balsamic glaze and serve immediately.