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Steak Caprese with Balsamic Dressing

A scrumptious dish combining tender steak, fresh tomatoes, and mozzarella, drizzled with a tangy balsamic dressing.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Steak
  • 2 pieces ribeye steaks (about 1-inch thick) Ribeye is preferred for its fat marbling.
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
For the Caprese Salad
  • 2 large tomatoes, sliced
  • 8 ounces fresh mozzarella cheese, sliced
  • Fresh basil leaves
  • Drizzle of olive oil
  • Salt and cracked pepper, to taste
For the Balsamic Dressing
  • ¼ cup balsamic vinegar
  • 2 tablespoons honey Can substitute with maple syrup.
  • ½ cup olive oil
  • Salt and pepper, to taste

Method
 

Preparation
  1. Season the ribeye steaks with salt and pepper and let them sit at room temperature for about 30 minutes.
Grilling the Steaks
  1. Heat the olive oil in a grill pan over medium-high heat. Grill the steaks for about 4-5 minutes on each side for medium-rare.
  2. Use a meat thermometer for precise doneness; aim for about 130°F for medium-rare.
Making the Balsamic Dressing
  1. Whisk together the balsamic vinegar and honey in a bowl while slowly drizzling in the olive oil until well combined.
  2. Add a pinch of salt and pepper to taste.
Assembling the Caprese Salad
  1. On a platter, layer the sliced tomatoes and mozzarella cheese, alternating between the two.
  2. Toss fresh basil leaves between the layers, and finish with olive oil and a sprinkle of salt and pepper.
Bringing It All Together
  1. Let the steaks rest for a few minutes before slicing thinly against the grain.
  2. Serve over the Caprese salad and drizzle with balsamic dressing.

Notes

Store leftover steak in an airtight container for up to 3 days. Consider adding arugula or spinach for extra greens.