Caprese-Style Grilled Steak with Cherry Tomatoes & Mozzarella
🥩 Ingredients
For the Steak
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2 ribeye, sirloin, or strip steaks (about 1–1¼ lb / 450–560 g total)
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2 tbsp extra-virgin olive oil
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2 cloves garlic, minced
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1 tsp dried oregano
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½ tsp sea salt
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½ tsp freshly ground black pepper
Caprese Topping
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1½ cups cherry tomatoes, halved
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8 oz (225 g) fresh mozzarella balls (bocconcini), halved
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¼ cup fresh basil leaves, torn
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1 tbsp extra-virgin olive oil
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Salt & black pepper, to taste
Balsamic Finish (Optional)
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2–3 tbsp balsamic glaze or reduced balsamic vinegar
🔥 Instructions
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Season the steak
Pat steaks dry. Rub with olive oil, garlic, oregano, salt, and pepper. Let rest at room temperature for 20–30 minutes. -
Prepare the Caprese topping
In a bowl, gently combine cherry tomatoes, mozzarella, basil, olive oil, salt, and pepper. Set aside. -
Grill the steak
Preheat grill or grill pan to high heat.
Grill steaks 4–5 minutes per side for medium-rare (adjust to preference).
Remove and rest 5 minutes. -
Assemble
Slice steak against the grain. Spoon Caprese mixture generously over the top. -
Finish
Drizzle with balsamic glaze if desired.
🍽 Serving Suggestions
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Roasted Mediterranean vegetables
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Lemon-garlic potatoes or orzo
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Arugula salad with olive oil & lemon
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Crusty bread or grilled flatbread
🌿 Tips & Variations
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Use burrata instead of mozzarella for extra creaminess
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Add sun-dried tomatoes for deeper flavor
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Try grilled chicken or lamb as a variation
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Sprinkle with flaky sea salt just before serving
🧊 Storage
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Best enjoyed fresh
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Store leftovers refrigerated up to 2 days
