Grilled Balsamic Steak Mozzarella (Print Version)
Tender steak, mozzarella, tomatoes, and basil brought together with a sweet balsamic glaze drizzle.
# Ingredients:
→ Steak and Marinade
01 -
2 ribeye steaks, 8 ounces each
02 -
2 tablespoons olive oil
03 -
Salt, to taste
04 -
Black pepper, to taste
→ Balsamic Glaze
05 -
2 tablespoons balsamic vinegar
06 -
2 teaspoons honey, optional
→ Topping and Garnishes
07 -
1 cup cherry tomatoes, halved
08 -
2 tablespoons fresh basil, chopped
09 -
8 ounces fresh mozzarella, sliced
10 -
1 tablespoon olive oil
11 -
Balsamic glaze, for drizzling
12 -
Fresh basil leaves, for garnish
# Steps:
01 -
Preheat the grill to medium-high heat. Brush each ribeye steak with olive oil and season both sides generously with salt and black pepper. Allow steaks to rest at room temperature.
02 -
Grill steaks for 4 to 5 minutes per side for medium-rare, or adjust cooking time to preferred doneness. Transfer steaks to a plate and allow to rest for 5 minutes to retain juices.
03 -
In a small saucepan over medium heat, combine balsamic vinegar and, if using, honey. Simmer for 5 to 7 minutes until slightly thickened. Remove from heat and set aside to cool.
04 -
In a small bowl, gently toss halved cherry tomatoes and chopped basil with a drizzle of olive oil and a pinch of salt.
05 -
Slice the rested steaks thinly against the grain. Arrange slices on each plate and layer with fresh mozzarella, tomato-basil salad, and additional basil leaves.
06 -
Generously drizzle with prepared balsamic glaze. Top with a light stream of olive oil and serve immediately, ensuring the steak is warm and cheese slightly softened.
# Notes:
01 -
For best tenderness, always slice steak against the grain after resting.