Description
A gourmet twist on the classic Caprese salad, featuring juicy grilled steak layered with fresh mozzarella, ripe tomatoes, and basil, all drizzled with a sweet and tangy balsamic reduction.
Ingredients
Scale
For the Crust:
- 1 lb flank steak or skirt steak
- 2 tbsp olive oil, divided
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 large ripe tomatoes, sliced
- 8 oz fresh mozzarella cheese, sliced
- 1/4 cup fresh basil leaves
- 1/2 cup balsamic vinegar
- 1 tbsp honey
Instructions
1. Prepare the Crust:
- Preheat grill or grill pan over medium-high heat. Pat the steak dry and rub with 1 tablespoon of olive oil. Season both sides generously with salt and pepper.
- Grill the steak for 4-7 minutes per side, depending on thickness, until desired doneness is reached (135°F for medium-rare). Transfer to a cutting board and let rest for 10 minutes.
- While the steak rests, make the glaze. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat, then reduce heat to low. Cook for 8-10 minutes, stirring occasionally, until the mixture has reduced by half and coats the back of a spoon. Set aside to cool and thicken.
- Thinly slice the rested steak against the grain. On a serving platter, arrange alternating slices of tomato, mozzarella, and steak. Tuck whole basil leaves throughout the arrangement.
- Drizzle the entire platter with the remaining tablespoon of olive oil and the balsamic glaze. Season with a pinch of flaky sea salt and serve immediately.
Notes
You can customize the seasonings to taste.