Caprese Steak and Peppers

These 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.

Course Main Course

Cuisine American

Diet Gluten Free

Keyword caprese, caprese salad, dinner, easy, steak, steak and peppers

Prep Time 15

Cook Time 15

Resting Time 15

Total Time 45

Servings

Calories 601kcal

Author Robin Miller

Equipment

Skillet

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

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.

Nutrition