Caprese Steak is a great recipe for your summer grilling season
Made and reviewed by CHARLOTTE ANGELL
For The Advocate

Four Hats

Jon’s Rating: 4 out of 4 hats

This is a superior recipe for Spring and Summer grilling season. This is a slight twist to a good grilled steak.

I’m not the fresh tomato lover as is the cook, so I had mine without the slice of tomato. She seemed to really enjoy this one too. The fresh basil surprised me by being complementary to the steak and not the distraction that I expected. It looked good on the plate and tasted just wonderful. It even passed the test of being good re-heated later. Yum!

Caprese Steak

¾ c. balsamic vinegar
3 cloves garlic, minced
2 tbsp. honey
2 tbsp. extra-virgin olive oil
1 tbsp. dried thyme
1 tbsp. dried oregano
4 (6-oz.) filet mignon or 4 large pieces of sirloin
2 beefsteak tomatoes, sliced
Kosher salt
4 slices mozzarella
Fresh basil leaves, for serving

In a small bowl, whisk together balsamic vinegar, garlic, honey, olive oil, dried thyme, and dried oregano. Pour over steak and let marinate 20 minutes. Season tomatoes with salt and pepper. Heat grill to high. Fill steak 4-5 minutes per side, then top with mozzarella and tomatoes and cover until cheese is melty, 2 minutes. Top with basil before serving.