Balsamic Caprese Grilled Steak
Ingreadient
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2 tablespoons olive oil
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1 tablespoon balsamic vinegar
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1/2 teaspoon herbs
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1/8 teaspoon garlic
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8 ounce strip steak
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3 mozzarella pearls
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3 cherry tomatoes
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3 fresh basil leaves
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1 teaspoon balsamic glaze, or to taste
Direction
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Add olive oil, balsamic vinegar, herbs, and garlic to a resealable plastic bag. Pat the strip steak dry and add steak into the marinade. Reseal the bag; marinate in the refrigerator for at least 30 minutes or up to overnight.
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Brush grill grates with oil or grill spray. Preheat a gas grill with burners on High and lid closed for 10 to 15 minutes.
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Remove steak from marinade, and allow excess to drip off; discard marinade. Place steak directly on grill grates over High heat. Sear with lid closed, 2 to 3 minutes per side. Rotate steak 45 degrees halfway through cooking on each side for crosshatch grill marks.
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Move steak to indirect heat and cook to your preferred doneness, 1 to 2 minutes per side for a rare strip steak or 2 to 3 minutes per side for medium rare. Remove to a platter and keep warm.
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Quarter mozzarella pearls and cherry tomatoes, and slice basil leaves into very thin strips. Place topping on steak and drizzle with balsamic glaze to serve.
