Steak Caprese
Inspired by the timeless Italian Caprese salad — the quintessential Italian dish, as Chef Paul Hegeman, Chef’s Pencil founder, describes it — this recipe transforms a few simple ingredients into something extraordinary.
Tender grilled steak (or veal) meets creamy mozzarella, ripe tomatoes, and fresh basil — a combination that celebrates balance and pure, natural flavor. A touch of honey and balsamic in the quick marinade adds just the right hint of sweetness and acidity, bringing the whole dish to life without overpowering its fresh Mediterranean character.
Perfect for busy weeknights or effortless entertaining, this Steak Caprese proves that great food doesn’t have to be complicated. With minimal prep and just a handful of pantry staples, you’ll have a restaurant-worthy meal ready in under 30 minutes.
Serve it with a Mediterranean potato salad, roasted vegetables, and a glass of your favorite red wine for a simple yet elegant dinner that tastes like summer in Italy.
Steak Caprese
Ingredients
- 2 boneless sirloin beef steaks cut in half
- 200 g fresh mozzarella cheese cut in 4 slices
- 4 slices of tomato
- 4 basil leaves
For the Marinade:
- 70 g balsamic vinegar
- 2 tbsp honey
- 1 tsp oregano
- ½ tsp thyme
- 2 garlic cloves finely chopped
- salt
Instructions
- In a bowl, combine the steaks with all the marinade ingredients. Mix well to coat evenly and let marinate for about 10 minutes.
- Heat a grill pan over high heat and cook the steaks for 3–4 minutes on each side, or until cooked to your preferred doneness.
- In the last 3 minutes of cooking, place a slice of mozzarella on each steak, cover the pan loosely with aluminum foil, and allow the cheese to melt gently.
- Top each steak with a slice of tomato and a basil leaf before serving.
Notes
Related: Caprese Pasta Salad
Related: Risotto with Italian Veal Sausage, Taleggio & Frangelico
Related: Mediterranean Spiced Beef Lasagna
Related: Marinated Skirt Steak
Related: Bistro Steak with Polenta Fries and Salsa Verde
