Ingredients
For the Steak:
2 (8 oz) ribeye steaks (or your preferred cut)
2 tbsp olive oil
Salt and freshly ground black pepper, to taste
2 tbsp balsamic vinegar
2 tsp honey (optional, adds a touch of sweetness)
For the Caprese Topping:
1 cup cherry tomatoes, halved
8 oz fresh mozzarella, sliced or torn
2 tbsp fresh basil, chopped (plus extra for garnish)
Drizzle of extra balsamic vinegar for serving (optional)
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Instructions
Step 1: Prepare and Grill the Steak
1. Pat steaks dry with paper towels. Rub both sides with olive oil, salt, and pepper.
2. Preheat grill or grill pan over high heat.
3. Grill steaks for 4–5 minutes per side (for medium-rare), or to your desired doneness.
4. In the last minute of grilling, brush both sides of the steak with balsamic vinegar and optional honey glaze.
5. Transfer to a plate, loosely cover with foil, and let rest for 5–7 minutes.
Step 2: Prepare the Caprese Topping
1. In a bowl, toss cherry tomatoes with a pinch of salt and chopped basil.
2. Tear or slice mozzarella into bite-sized pieces.
Step 3: Assemble and Serve
1. Slice rested steak and arrange on a serving plate.
2. Top generously with mozzarella and cherry tomatoes.
3. Drizzle with a little extra balsamic vinegar if desired.
4. Garnish with fresh basil and serve immediately.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Rest Time: 5 minutes
Servings: 2
Calories per Serving: ~630 kcal
