Just like the classic salad - juicy tomatoes, buttery mozzarella, fresh basil, and a slick drizzle of balsamic glaze - all arranged on top of juicy, perfectly seasoned, grilled steaks. Flavors explode right out of the pan, and you need just five ingredients and about 20 minutes. 

Yes, I said 5 ingredients! You don't need ANYTHING else because each ingredient plays a
major flavor role. First, the steaks are seasoned with an all-purpose seasoning blend - any variety you like (I like Montreal steak seasoning). Then, as soon as they reach charred/juicy perfection, they're topped with creamy mozzarella, sliced fresh (and salted) tomatoes, a sprinkling of basil, and tangy balsamic glaze. Fresh, vibrant, salty, sweet, and tangy - flavors and textures explode on your palate!  

If you're not familiar with balsamic glaze - get familiar! Balsamic glaze is a thick reduction of balsamic vinegar. It's sleek and syrupy, and adds equal parts sweetness and tang, making it the perfect partner for juicy tomatoes and buttery cheese (and steak of course)! Balsamic glaze is sold next to the balsamic vinegar. 

About the cheese: You can choose fresh mozzarella as an alternative to the shredded cheese I called for in the recipe. In fact, fresh mozzarella is typically my first choice, but I didn't have any on hand this time!

About the tomatoes: I suggest Roma or vine-ripened tomatoes - so you get a nice balance of sweetness and acidity. 

This dish also works with chicken and pork chops! 

Caprese Steak

4 steaks of choice, I chose boneless rib-eye

Steak seasoning or salt and black pepper

Olive oil for brushing the pan

1 cup shredded mozzarella cheese

1-2 sliced ripe tomatoes

1-2 tablespoons balsamic glaze

Fresh basil leaves, whole or chopped 

Instructions: 

Season both sides of the steak with the seasoning or salt and pepper. 

Brush a stovetop grill pan or outdoor grill with olive oil and preheat to medium-high. Add the steaks to the hot pan and cook for 3 to 5 minutes per side for rare to medium-rare meat, or longer for more fully cooked steaks. Remember, steaks continue to cook after they're removed from the heat so pull the steaks just before they reach your desired level of doneness. 

Remove the steaks from the heat and top with the cheese. Tent the steaks with foil and let stand for 5 minutes. Top the cheese with the sliced tomatoes and season the tomatoes with salt and pepper. Drizzle the balsamic vinegar over top and garnish with fresh basil. 

Serves 4