Grilled Balsamic Steak Mozzarella

There is something so satisfying about laying beautifully grilled steak slices over creamy mozzarella and fresh basil with juicy tomatoes. This Grilled Balsamic Steak with Mozzarella Tomatoes and Fresh Basil is my summer go-to when I want to impress with minimum fuss. It is bright hearty and almost guaranteed to bring everyone back to the table for seconds.

I started making this when my basil plant was taking over the kitchen one August. Even my dad who loves his steak plain now asks for the tomato and mozzarella topping every time.

Ingredients

• Ribeye steaks: Choose cuts with good marbling for juiciness and tenderness
• Olive oil: Brings out steak flavor and helps with a perfect crust use the best extra virgin you have
• Salt and black pepper: Basic but essential for bringing out the natural beef flavors
• Balsamic vinegar: Go for a high quality aged one for a deeper sweeter glaze
• Honey: Optional for those who enjoy a hint of sweetness in the glaze local honey works best
• Fresh basil: Adds citrusy brightness pick leaves that look perky and green not wilted
• Cherry tomatoes: Look for tomatoes that are firm and deeply colored for the most flavor
• Fresh mozzarella: Creamy and mild it balances the steak find mozzarella packed in water for best texture
• Balsamic glaze: A finishing touch for tangy sweetness store bought or homemade works
• Olive oil for drizzling: A drizzle at the end gives gloss and an extra hit of green flavor
• Fresh basil leaves for garnish: This makes the plate pop and adds a touch of perfume at the table

Instructions

Prepare the Steaks:

Brush both sides of the ribeye steaks with olive oil then season generously with salt and black pepper. Let the steaks rest at room temperature while the grill heats so they cook more evenly.

Grill the Steaks:

Heat your grill to medium high. Place the steaks on the grill and cook about four to five minutes on each side for medium rare. If you prefer more doneness cook a touch longer. Once done let them rest uncovered on a plate about five minutes to keep all the juices locked inside.

Make the Balsamic Glaze:

While the steaks rest pour the balsamic vinegar and honey into a small saucepan. Simmer over medium heat for five to seven minutes stirring occasionally until the liquid reduces by about half. The glaze should thicken enough to coat the back of a spoon. Take off the heat and let it cool for a minute or two.

Mix the Tomato Basil Salad:

In a small bowl toss the halved cherry tomatoes and chopped basil with a drizzle of olive oil and a pinch of salt. Let this sit for a few minutes to allow the basil to perfume the tomatoes and bring out their juices.

Slice and Assemble:

Using a sharp knife slice the rested steaks thinly against the grain. Arrange the slices on serving plates and layer each portion with fresh mozzarella slices followed by the tomato basil salad and extra fresh basil leaves.

Finish and Serve:

Drizzle the cooled balsamic glaze over the steak mozzarella and tomatoes. Add a final light drizzle of olive oil to make everything shimmer. Serve right away so the cheese just starts to melt into the warm steak.

My favorite part is pouring that thick tangy balsamic glaze over the mozzarella. The night I first served this for my family everyone sat quietly for a moment just savoring their first bite before they started talking excitedly about how good it was.

Storage Tips

This dish is best enjoyed fresh while the mozzarella is cool and the steak is warm. If you have leftovers store steak slices and mozzarella separately in airtight containers in the fridge for up to two days. Reheat steak gently and bring mozzarella to room temperature before assembling for round two.

Ingredient Substitutions

You can swap ribeye with striploin or sirloin for a leaner option. If cherry tomatoes are not quite in season use ripe heirlooms chopped into chunks. Burrata also makes a luscious substitute for mozzarella. For the balsamic glaze maple syrup can stand in for honey if that is what you have.

Serving Suggestions

I love this paired with a slice of crusty bread or a simple mixed green salad. When grilling outdoors it makes a vibrant centerpiece for your summer table. For date night serve with a glass of fruity red wine and extra basil leaves.

Cultural and Historical Context

This dish feels like a blend of Italian caprese and a classic steakhouse favorite. The combination is rooted in Mediterranean tradition and brings together those big bold flavors Italy is famous for. It is a summer classic at Italian American cookouts and always reminds me of visits to the countryside in late July.

Seasonal Adaptations

In the peak of summer swap cherry tomatoes for heirloom slices. In winter roast plum tomatoes with olive oil to bring out their sweetness. For fall use arugula in place of basil for a peppery twist.

Success Stories

My niece once brought this steak salad to her college potluck and came home with an empty bowl and five recipe requests. The best endorsement came when a neighbor popped over to ask what smelled so good from across the fence.

Freezer Meal Conversion

While the finished dish does not freeze well due to the fresh cheese and tomatoes you can prep and freeze cooked steak slices for sandwiches or dinners later. Just thaw in the fridge and bring gently to room temperature before reheating.

This grilled steak caprese is the perfect way to enjoy summer produce and hearty steak together. It is elegant enough for company but easy enough for any cookout.

Recipe FAQs

→ What cut of steak works best?

Ribeye offers great marbling and flavor, but sirloin or strip can also be used for delicious results.

→ Can I substitute the mozzarella?

Yes, burrata or fresh goat cheese provide equally creamy alternatives and pair well with the other ingredients.

→ How do I make balsamic glaze at home?

Simmer balsamic vinegar with a bit of honey or sugar until thickened to create a rich, tangy glaze.

→ Should the steak rest before slicing?

Absolutely. Letting steak rest keeps juices inside, ensuring tender and succulent slices.

→ What side dishes complement this dish?

Serve with arugula salad, crusty bread, or roasted potatoes for a complete and satisfying meal.