Caprese Steak and Peppers
Like a marriage of steak-and-peppers and Caprese salad. The seared steaks are seasoned and juicy, and the Caprese salad piled on top (fresh mozzarella, ripe tomatoes, basil, and balsamic) catapults the dish to extraordinary heights. It’s an explosion of flavor and texture in every bite.
You need a handful of ingredients and about 45 minutes for this unbelievable meal. Hard to believe with all that flavor and color going on, am I right? Truth is, this is actually an “assembly” meal. The steaks are seasoned with Italian seasoning (lots of different herbs in one store-bought blend) and pan-seared. Then, the rest of the ingredients are piled on top. That means, this stunning meal is perfect for a busy weeknight.
Fresh, light, perfect for any night. As I said, this dish is great for a busy weeknight when you need dinner fast. But it’s also such a show-stopper, it’s great for entertaining too. Colors and flavors abound, which is typically the goal when serving guests. But the better news is, since the process is easy, you won’t be bogged down in the kitchen while hosting.
The only prep you have to do is slice the pepper and tomato. And season the steak – but you can almost do that with your eyes closed. Fresh mozzarella is often sold pre-sliced, so choose that and you’ll save a step. Plus, fresh mozzarella is super soft and hard to slice without squishing, so buying pre-sliced cheese ensures you have perfect slices to nestle on top of your steak. If you don’t have pre-sliced fresh mozzarella, make sure it’s nice and chilled before slicing.
Balsamic glaze is an excellent ingredient to keep in your pantry. Not only does it dazzle this steak (and partner perfectly with the classic Caprese flavors of fresh mozzarella, tomatoes, and basil), it’s great on pasta, rice, vegetables, potatoes, bread, chicken, pork, and seafood. Because balsamic glaze is a balsamic vinegar reduction, the flavor is concentrated, so the condiment is thick, sweet, and a fantastic way to add pizzazz fast.
Caprese Steak and Peppers
Ingredients
- 4 steaks of choice, such as ribeye, sirloin, round, and T-bone
- Salt and freshly ground black pepper
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 1 bell pepper, any color, seeded and sliced into thin strips
- 1 ripe tomato, sliced into rounds
- 4-6 ounces fresh mozzarella, sliced
- Fresh basil leaves, whole, chopped, or thinly sliced
- Balsamic glaze, about 1 to 2 tablespoons
Equipment
Instructions
- Season both sides of the steaks with salt, black pepper, and Italian seasoning. Let stand for 15 minutes.
- Heat the oil in a large skillet over medium-high heat. Add the bell pepper slices and cook for 3 to 5 minutes, until soft and slightly charred. Transfer the peppers to a plate.
- Return the pan to medium-high heat. When the pan is hot, add the steaks and cook for 3 to 5 minutes per side, or until you reach your desired level of doneness (remember to pull the steaks from the heat just before your “goal” – they’ll continue to cook once off the heat). Remove the steaks from the heat and top with the tomato slices and cheese. Season the top of the cheese with black pepper.
- Top the steaks with the sautéed bell peppers and basil. Drizzle the balsamic glaze over top and serve.