Summer Steak Caprese
Summer Steak Caprese
Ingredients
For the Steak and Marinade
- 800 g sirloin steak, about 4 steaks
- 8 tablespoons balsamic vinegar
- 8 tablespoons olive oil
- 8 garlic cloves, minced
- 4 teaspoons Dijon mustard
- 1 pinch salt, plus additional for seasoning
- 1 pinch pepper, plus additional for seasoning
For the Blistered Tomatoes
- 4 cups cherry tomatoes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 splashes balsamic glaze
- 12 ounces mozzarella balls, small, drained
- 1/2 cup basil, chopped
For Serving
- 8 slices sourdough bread
- 2 tablespoons olive oil, for toasting
- 1 pinch flaky sea salt, for finishing, as needed
Instructions
- 1
In a shallow dish or resealable bag, combine the sirloin steaks with 8 tablespoons of balsamic vinegar, 8 tablespoons of olive oil, 8 minced garlic cloves, 4 teaspoons of Dijon mustard, and a good pinch of salt and pepper. Ensure the steaks are well coated. Marinate for at least 5-10 minutes while preparing other ingredients, or for best flavor, marinate overnight in the refrigerator.
⏱️ 5 min
- 2
Preheat your grill or a heavy-bottomed pan over high heat. While the grill/pan heats, place the cherry tomatoes in an ovenproof dish. Drizzle with 2 tablespoons of olive oil, season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and add 4 splashes of balsamic glaze. Toss to combine.
⏱️ 5 min
- 3
Place the ovenproof dish with the tomatoes under a hot grill (broiler) for about 10 minutes, or until the tomatoes are blistered and juicy. Keep a close eye on them to prevent burning.
⏱️ 10 min
- 4
Cook the marinated steaks on the preheated high heat. For a thick-cut steak, cook for 1.5-2 minutes per side for medium-rare. After flipping, baste the steaks with any leftover marinade from the dish. Adjust cooking time to your desired doneness.
⏱️ 8 min
- 5
Once the steaks are cooked, remove them from the heat and transfer them to a cutting board. Let them rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender steak.
⏱️ 10 min
- 6
Once the blistered tomatoes are out of the oven, add the drained mozzarella balls and 1/2 cup of chopped basil to the dish. Gently toss to combine; the residual heat will slightly soften the mozzarella.
⏱️ 2 min
- 7
While the steak is resting, heat 2 tablespoons of olive oil in a clean pan over medium heat. Add the sourdough slices and toast for 2-3 minutes per side, or until golden brown and crispy. Alternatively, use a toaster.
⏱️ 5 min
- 8
Slice the rested steak against the grain into desired pieces. Arrange the sliced steak on serving plates alongside the toasted sourdough. Spoon the blistered tomato, mozzarella, and basil mixture next to the steak. Drizzle any accumulated juices from the steak or extra balsamic glaze over the dish. Finish with a pinch of flaky sea salt over the steak, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Summer Steak Caprese
For the Steak and Marinade
- 800 g sirloin steak, about 4 steaks
- 8 tablespoons balsamic vinegar
- 8 tablespoons olive oil
- 8 garlic cloves, minced
- 4 teaspoons Dijon mustard
- 1 pinch salt, plus additional for seasoning
- 1 pinch pepper, plus additional for seasoning
For the Blistered Tomatoes
- 4 cups cherry tomatoes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 splashes balsamic glaze
- 12 ounces mozzarella balls, small, drained
- 1/2 cup basil, chopped
For Serving
- 8 slices sourdough bread
- 2 tablespoons olive oil, for toasting
- 1 pinch flaky sea salt, for finishing, as needed
Instructions
- 1
In a shallow dish or resealable bag, combine the sirloin steaks with 8 tablespoons of balsamic vinegar, 8 tablespoons of olive oil, 8 minced garlic cloves, 4 teaspoons of Dijon mustard, and a good pinch of salt and pepper. Ensure the steaks are well coated. Marinate for at least 5-10 minutes while preparing other ingredients, or for best flavor, marinate overnight in the refrigerator.
⏱️ 5 min - 2
Preheat your grill or a heavy-bottomed pan over high heat. While the grill/pan heats, place the cherry tomatoes in an ovenproof dish. Drizzle with 2 tablespoons of olive oil, season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and add 4 splashes of balsamic glaze. Toss to combine.
⏱️ 5 min - 3
Place the ovenproof dish with the tomatoes under a hot grill (broiler) for about 10 minutes, or until the tomatoes are blistered and juicy. Keep a close eye on them to prevent burning.
⏱️ 10 min - 4
Cook the marinated steaks on the preheated high heat. For a thick-cut steak, cook for 1.5-2 minutes per side for medium-rare. After flipping, baste the steaks with any leftover marinade from the dish. Adjust cooking time to your desired doneness.
⏱️ 8 min - 5
Once the steaks are cooked, remove them from the heat and transfer them to a cutting board. Let them rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender steak.
⏱️ 10 min - 6
Once the blistered tomatoes are out of the oven, add the drained mozzarella balls and 1/2 cup of chopped basil to the dish. Gently toss to combine; the residual heat will slightly soften the mozzarella.
⏱️ 2 min - 7
While the steak is resting, heat 2 tablespoons of olive oil in a clean pan over medium heat. Add the sourdough slices and toast for 2-3 minutes per side, or until golden brown and crispy. Alternatively, use a toaster.
⏱️ 5 min - 8
Slice the rested steak against the grain into desired pieces. Arrange the sliced steak on serving plates alongside the toasted sourdough. Spoon the blistered tomato, mozzarella, and basil mixture next to the steak. Drizzle any accumulated juices from the steak or extra balsamic glaze over the dish. Finish with a pinch of flaky sea salt over the steak, if desired.
⏱️ 3 min