Grilled Steak Caprese with Balsamic Reduction

In this recipe, we're taking the classic Caprese salad and giving it a hearty twist with succulent grilled steak. The balsamic reduction adds a tangy sweetness that elevates the dish to gourmet status.

Perfect for summer evenings or special occasions, this dish is a surefire crowd-pleaser.

(Source: USDA)

Why You’ll Love This

This recipe is a must-try for steak lovers who enjoy fresh, bold flavors. The combination of juicy steak, creamy mozzarella, and sweet balsamic reduction offers a balance of textures and tastes that is both satisfying and refreshing.

Ingredients

• 4 ribeye steaks (about 225 g/8 oz each)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon Italian seasoning
• 4 large tomatoes, sliced
• 300 g (10 oz) fresh mozzarella, sliced
• 1 cup fresh basil leaves
• 1 cup balsamic vinegar
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon butter
• 2 tablespoons pine nuts, toasted
• 1 small red onion, thinly sliced
• 1 tablespoon capers
• 1 teaspoon red pepper flakes
• 4 tablespoons fresh parsley, chopped

Ingredient Notes (What & Why)

• Choose ribeye steaks for their marbling which enhances flavor. (Source: FDA)
• Use fresh mozzarella for the best texture and taste. (Source: BBC Good Food)
• Balsamic vinegar should be of good quality to make a flavorful reduction. (Source: Serious Eats)
• Honey helps balance the acidity of the balsamic vinegar. (Source: Bon Appétit)

Equipment

• Grill or grill pan
• Medium saucepan
• Measuring cups and spoons
• Sharp knife
• Cutting board
• Tongs
• Whisk
• Serving platter
• Aluminum foil
• Instant-read thermometer

Timing & Temperature Guide

• Grill preheat time: 10 minutes at high heat
• Steak grilling: 4-5 minutes per side for medium-rare
• Balsamic reduction: 10 minutes simmering
• Resting time: 5 minutes after grilling
• Room temperature steak: 15 minutes before grilling
• Internal steak temperature for medium-rare: 57°C/135°F
• Balsamic reduction boiling: starts at medium heat
• Salad assembly: 5 minutes

Step-by-step Instructions

1. Season the steaks generously with salt, pepper, and Italian seasoning.
2. Let the steaks sit at room temperature for about 15 minutes.
3. Preheat your grill to high heat, around 260°C/500°F.
4. While the grill heats, prepare the balsamic reduction by combining balsamic vinegar and honey in a small saucepan over medium heat.
5. Add minced garlic and a pinch of salt to the balsamic mixture and bring to a boil.
6. Reduce the heat to low and simmer until the mixture reduces by half and thickens, about 10 minutes.
7. Stir in lemon juice and Dijon mustard to the reduction, then remove from heat.
8. Grill the steaks for 4-5 minutes per side for medium-rare, or until desired doneness.
9. Remove the steaks from the grill and let them rest for 5 minutes, tented with foil.
10. Arrange tomato and mozzarella slices on a platter, alternating them.
11. Sprinkle basil leaves, red onion slices, and capers over the tomatoes and mozzarella.
12. Slice the steaks against the grain and arrange over the Caprese salad.
13. Drizzle the balsamic reduction over the steak and salad.
14. Garnish with toasted pine nuts, red pepper flakes, and fresh parsley.

Culinary Science Notes

• Resting steak allows juices to redistribute, preventing dryness.
• High grilling temperature sears the meat, locking in flavors.
• Balsamic vinegar reduces to a syrup as water evaporates, concentrating flavors.
• Acidity from balsamic and lemon balances the richness of steak and cheese.
• Marbling in ribeye contributes to a juicy and tender texture.
• Garlic releases allicin when minced, adding a pungent aroma.
• Honey helps emulsify the reduction, adding body and sheen.
• Slicing steak against the grain shortens muscle fibers, enhancing tenderness.

Pro Tips

• Allow the steaks to rest after grilling to retain their juices.
• Use a meat thermometer to ensure the desired doneness: 57°C/135°F for medium-rare.
• Toast pine nuts in a dry skillet over medium heat for extra flavor.
• Adjust the sweetness of the balsamic reduction by adding more or less honey.

Variations

• Substitute ribeye with sirloin or filet mignon for a leaner option.
• Add arugula for a peppery kick to the salad.
• Incorporate grilled peaches for a sweet, fruity contrast.
• Use burrata instead of mozzarella for a creamier texture.
• Include sliced avocado for extra creaminess.
• Try a splash of white balsamic for a milder tang.
• For a spicy twist, add jalapeño slices.
• Top with crumbled feta for a salty punch.
• Experiment with different herbs like oregano or thyme.
• Include roasted red peppers for a smoky flavor.
• Add a dollop of pesto for an herbaceous lift.
• Swap out basil for mint for a refreshing change.

Substitutions

• Use tofu steaks for a vegetarian version.
• Replace honey with maple syrup for a different sweetness.
• Substitute pine nuts with walnuts or pecans.
• Swap out balsamic vinegar for red wine vinegar if needed.
• Use vegan mozzarella for a dairy-free option.
• Try coconut oil instead of olive oil for a tropical hint.
• If Italian seasoning isn’t available, use a mix of thyme, oregano, and rosemary.
• Lemon juice can be substituted with lime juice.
• Use shallots instead of red onion for a milder flavor.
• Replace Dijon mustard with yellow mustard for a more pungent taste.
• Use spinach leaves in place of basil if preferred.
• For a different twist, consider a raspberry balsamic glaze.

Dietary Adaptations

• For gluten-free, ensure all packaged ingredients like mustard are certified gluten-free.
• To make it low-carb, skip the honey in the reduction.
• For a paleo-friendly version, use grass-fed beef and omit cheese.
• Keto adaptation can be achieved by using zero-carb sweeteners.
• For a Whole30 option, use compliant ingredients for the dressing.
• Dairy-free adaptation includes using vegan cheese.
• Vegetarians can enjoy this dish by using meat substitutes.
• To make it nut-free, omit pine nuts or substitute with seeds.

Serving Suggestions & Menu Ideas

• Serve with a side of crusty bread to soak up the balsamic reduction.
• Pair with a light red wine, such as Pinot Noir.
• Offer alongside a simple green salad with a lemon vinaigrette.
• Complement with grilled asparagus or zucchini.
• Add a bowl of mixed olives for a Mediterranean touch.
• Include a small portion of pasta salad for a complete meal.
• Accompany with garlic mashed potatoes for a hearty option.
• Serve as part of a barbecue buffet with other grilled meats.
• Garnish with edible flowers for an elegant presentation.
• Provide extra balsamic reduction on the side for drizzling.

Menu Ideas

• Perfect for a summer barbecue or outdoor gathering.
• Ideal as a main course for a dinner party.
• Serve as a lavish lunch option with friends.
• Great choice for a romantic dinner for two.
• Celebratory meal for birthdays or anniversaries.
• Include in a Mediterranean-themed feast.
• Feature in a gourmet picnic spread.
• Suitable for a holiday meal with family.

Seasonal Variations

• In summer, use heirloom tomatoes for a burst of flavor.
• In spring, incorporate fresh peas and asparagus.
• For fall, add roasted butternut squash cubes.
• In winter, include caramelized onions for warmth.
• Try grilling peaches or nectarines in summer for sweetness.
• Add pomegranate seeds in autumn for a tart pop.
• Use blood oranges in winter for a citrusy twist.
• Springtime can feature radishes for a crunchy contrast.

Troubleshooting & Common Mistakes

• If the steak is too tough, it may have been overcooked.
• Balsamic reduction too thin? Continue to simmer until it thickens.
• Reduction too thick? Add a splash of water and reheat gently.
• Steak not searing? Ensure the grill is hot enough.
• Cheese melting too fast? Keep it chilled until assembly.
• Reduction tastes burnt? Use medium heat to avoid scorching.
• Meat seems dry? Be sure to rest the steak after cooking.
• Reduction lacking flavor? Use a higher quality balsamic vinegar.
• Tomatoes watery? Choose firm, ripe tomatoes to avoid excess moisture.
• Basil wilting quickly? Add it just before serving.
• Reduction too sweet? Balance with extra lemon juice.
• Steak sticking to grill? Make sure grates are oiled properly.
• Not letting steak come to room temperature before grilling.
• Skipping the resting period after grilling the steak.
• Using low-quality balsamic vinegar for the reduction.
• Overcooking the steak, leading to a dry texture.
• Not slicing steak against the grain, affecting tenderness.
• Using pre-sliced mozzarella which may dry out quickly.
• Assembling salad too early, causing ingredients to wilt.
• Neglecting to toast pine nuts, missing an opportunity for added flavor.
• Forgetting to oil the grill grates, leading to sticking.
• Ignoring the importance of seasoning each component properly.

Make-Ahead, Storage & Reheating

Prepare the balsamic reduction up to 3 days in advance and store it in the refrigerator. The steaks can be seasoned a few hours before grilling.

Assemble the Caprese salad just before serving to maintain freshness.

Store any leftover steak and salad components separately in airtight containers in the refrigerator for up to 3 days. Keep the balsamic reduction in a sealed jar for up to 1 week.

Reheat the steak gently in a skillet over medium heat until warmed through, taking care not to overcook. The balsamic reduction can be rewarmed over low heat if it has thickened too much in the fridge.

Freezing, Leftovers & Scaling

Freezing is not recommended for this dish as the texture of fresh mozzarella and tomatoes can be compromised. However, the balsamic reduction can be frozen in an airtight container for up to 2 months.

Creative Leftover Ideas

• Use leftover steak in a sandwich with arugula and sun-dried tomatoes.
• Top a pizza with steak slices, mozzarella, and balsamic drizzle.
• Incorporate into a grain bowl with quinoa and roasted vegetables.
• Make a steak and egg breakfast with a balsamic reduction drizzle.
• Use in a wrap with lettuce and avocado.
• Add to a pasta salad for a hearty lunch.
• Make a steak quesadilla with cheese and salsa.
• Chop and add to a stir-fry with your favorite vegetables.

To scale up, increase the quantity of each ingredient proportionally. For larger gatherings, consider grilling in batches or using multiple grills.

Keep the balsamic reduction warm in a thermos if preparing a larger quantity.

Budget Notes & Substitutions

Ribeye steaks are a premium cut, so consider sirloin for a more budget-friendly option. Fresh mozzarella and quality balsamic vinegar can also increase costs, but they are key for the dish's authenticity and flavor.

Nutrition Facts

• Calories: 650 per serving (approximate)
• Protein: 45g per serving
• Carbohydrates: 22g per serving
• Total Fat: 40g per serving
• Sodium: 900mg per serving
• Dietary Fiber: 3g per serving
• Sugars: 16g per serving
• Cholesterol: 120mg per serving
• Potassium: 900mg per serving
• Vitamin A: 25% DV per serving
• Vitamin C: 35% DV per serving
• Calcium: 20% DV per serving
• Iron: 25% DV per serving
• Saturated Fat: 15g per serving
• Trans Fat: 0g per serving

Background & Origins

The Caprese salad, originating from the island of Capri, has long been a symbol of Italian cuisine, embodying the colors of the Italian flag. The fusion with grilled steak is a modern twist that highlights the versatility of this classic dish.

Glossary of Terms

Balsamic Reduction

A concentrated sauce made by simmering balsamic vinegar until it thickens and sweetens.

Ribeye Steak

A cut of beef known for its marbling and rich flavor.

Caprese Salad

An Italian salad made with tomatoes, mozzarella, and basil.

Marbling

Fat within the muscle tissue, contributing to tenderness and flavor in meat.

Resting

Allowing cooked meat to sit to reabsorb juices for better flavor and moisture.

Searing

Cooking meat at high heat to create a caramelized crust.

Emulsify

To combine two liquids into a stable mixture, often using an emulsifier like mustard.

Allicin

A compound released from garlic when it is chopped or crushed, known for its pungent aroma.

FAQs

Can I prepare the balsamic reduction ahead of time?

Yes, you can make it up to 3 days in advance and store it in the refrigerator.

What if I don't have fresh basil?

You can use spinach or mint leaves as an alternative.

How do I know when the steak is done?

Use an instant-read thermometer; medium-rare is 57°C/135°F.

Can I use dried mozzarella?

Fresh mozzarella is recommended for its creamy texture, but dried can be used if necessary.

What is the best way to slice the steak?

Slice against the grain to ensure tenderness.

Is there a vegetarian version?

Yes, use grilled portobello mushrooms or tofu steaks instead of beef.

Can I freeze the balsamic reduction?

Yes, it can be frozen for up to 2 months in an airtight container.

Why is my balsamic reduction too thick?

It may have reduced too much; add a bit of water to thin it out.

Can I use other types of vinegar?

Red wine vinegar can be used, but it will alter the flavor profile.

How should leftovers be stored?

Store components separately in airtight containers in the refrigerator.

What is the best cut of steak for this recipe?

Ribeye is preferred for its flavor, but sirloin is a leaner alternative.

How can I reduce the dish's calorie content?

Use a leaner cut of meat and reduce the amount of cheese and dressing.

Grilled Steak Caprese with Balsamic Reduction

Print

Servings4

Prep20m

Cook15m

Total35m

Calories650

Ingredients

• 4 ribeye steaks (about 225 g/8 oz each)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon Italian seasoning
• 4 large tomatoes, sliced
• 300 g (10 oz) fresh mozzarella, sliced
• 1 cup fresh basil leaves
• 1 cup balsamic vinegar
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon butter
• 2 tablespoons pine nuts, toasted
• 1 small red onion, thinly sliced
• 1 tablespoon capers
• 1 teaspoon red pepper flakes
• 4 tablespoons fresh parsley, chopped

Instructions

1. Season the steaks generously with salt, pepper, and Italian seasoning.
2. Let the steaks sit at room temperature for about 15 minutes.
3. Preheat your grill to high heat, around 260°C/500°F.
4. While the grill heats, prepare the balsamic reduction by combining balsamic vinegar and honey in a small saucepan over medium heat.
5. Add minced garlic and a pinch of salt to the balsamic mixture and bring to a boil.
6. Reduce the heat to low and simmer until the mixture reduces by half and thickens, about 10 minutes.
7. Stir in lemon juice and Dijon mustard to the reduction, then remove from heat.
8. Grill the steaks for 4-5 minutes per side for medium-rare, or until desired doneness.
9. Remove the steaks from the grill and let them rest for 5 minutes, tented with foil.
10. Arrange tomato and mozzarella slices on a platter, alternating them.
11. Sprinkle basil leaves, red onion slices, and capers over the tomatoes and mozzarella.
12. Slice the steaks against the grain and arrange over the Caprese salad.
13. Drizzle the balsamic reduction over the steak and salad.
14. Garnish with toasted pine nuts, red pepper flakes, and fresh parsley.

Notes:

• Allow the steaks to rest after grilling to retain their juices.
• Use a meat thermometer to ensure the desired doneness: 57°C/135°F for medium-rare.
• Toast pine nuts in a dry skillet over medium heat for extra flavor.
• Adjust the sweetness of the balsamic reduction by adding more or less honey.