This Steak Caprese with Balsamic Glaze is what summer dinners are all about: sizzling grilled steak, fresh juicy tomatoes, creamy mozzarella, and fragrant basil all drizzled with a sticky-sweet balsamic reduction. It’s bold, elegant, and just as easy to make for a weeknight meal as it is to serve at a dinner party.

What makes this dish extra special is the combination of hot and cold, creamy and meaty, sharp and sweet. A perfectly seared steak brings hearty depth, while the caprese toppings cool and refresh the palate. Finished with a glossy balsamic glaze, every bite is an experience.

What Kind of Steak Should I Use?

The best steaks for Caprese are ones that cook quickly and slice well. Ribeye, strip steak, or filet mignon are top picks because of their tenderness and flavor. You’ll want a steak with some marbling so it stays juicy even after grilling.

If you’re feeding a crowd, you can opt for a flank or skirt steak and slice it thinly against the grain. These cuts absorb seasoning well and pair beautifully with the freshness of the caprese ingredients.

Ingredients for the Steak Caprese with Balsamic Glaze

2 boneless ribeye steaks (about 1 inch thick)
Salt and black pepper, to taste
1 tablespoon olive oil
2 large ripe tomatoes, sliced
8 oz fresh mozzarella, sliced
Fresh basil leaves
½ cup balsamic vinegar
1 tablespoon honey

How To Make the Steak Caprese with Balsamic Glaze

Step 1: Prepare the Balsamic Glaze

In a small saucepan over medium heat, combine the balsamic vinegar and honey. Stir well and bring to a gentle simmer. Let it reduce for about 10-12 minutes, or until thick and syrupy. Set aside to cool slightly.

Step 2: Season and Grill the Steak

Rub the steaks with olive oil and generously season both sides with salt and pepper. Preheat your grill or skillet over high heat and cook the steaks for 3-5 minutes per side (depending on thickness and desired doneness). Let rest for 5 minutes.

Step 3: Assemble the Caprese Topping

While the steak rests, slice your tomatoes and mozzarella. Pick whole basil leaves and set aside.

Step 4: Plate and Finish

Slice the rested steak and fan it out on a platter or individual plates. Layer tomato and mozzarella slices on top, tuck in basil leaves, and drizzle the balsamic glaze generously over everything.

How to Serve and Store Steak Caprese with Balsamic Glaze

Serve your Steak Caprese immediately while the steak is warm and the mozzarella slightly softens over the heat. It pairs beautifully with grilled vegetables, garlic bread, or a crisp white wine.

If you have leftovers, store the steak and toppings separately to keep everything fresh. The steak can be refrigerated up to 3 days, and the glaze can be kept in a sealed jar at room temperature for a week. Reheat the steak gently to avoid overcooking.

Frequently Asked Questions

Can I use a different cheese besides mozzarella?

Yes, burrata or even goat cheese can be a flavorful alternative if you’re feeling adventurous.

What if I don’t have a grill?

A cast-iron skillet or grill pan works just as well. Make sure it’s preheated and sizzling hot before adding the steak.

Can I make the glaze ahead of time?

Absolutely! The balsamic glaze stores well and even intensifies in flavor after sitting.

Is this dish keto-friendly?

Yes! It’s low in carbs and high in protein and fat, making it a great option for keto eaters.

Can I make this with chicken instead of steak?

Definitely. Grilled chicken breasts or thighs are delicious substitutes for steak in this recipe.

How do I know when my steak is done?

Use a meat thermometer. Medium-rare is 130-135°F, medium is 135-145°F.

Want More Steak Dinner Ideas?

If this Steak Caprese with Balsamic Glaze is your kind of dinner, here are some more hearty mains to try:

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how you topped your steak! Did you add a drizzle of extra virgin olive oil or maybe a sprinkle of sea salt?

I love seeing your creations and hearing how you made this dish your own. Questions welcome—let’s make dinner amazing together.

Find more of my daily recipes over on Pinterest @NinaDishes.

Steak Caprese with Balsamic Glaze

Author: Nina Klatten
Total Time: 25 minutes
Yield: 2 servings

Print Recipe

Description

Juicy ribeye steak topped with fresh mozzarella, vine-ripe tomatoes, basil leaves, and drizzled with a sticky-sweet balsamic glaze. A delicious summer dinner or impressive dinner-party entrée that’s easier than it looks.

Ingredients

2 boneless ribeye steaks (about 1 inch thick)

Salt and black pepper to taste

1 tablespoon olive oil

2 large ripe tomatoes sliced

8 oz fresh mozzarella sliced

Fresh basil leaves

0.5 cup balsamic vinegar

1 tablespoon honey

Instructions

1. In a small saucepan over medium heat, combine the balsamic vinegar and honey. Stir and bring to a gentle simmer. Let it reduce for 10–12 minutes, or until thick and syrupy. Set aside to cool.

2. Rub the steaks with olive oil and season both sides with salt and pepper. Preheat your grill or skillet over high heat and cook the steaks for 3–5 minutes per side, depending on thickness and desired doneness. Let rest for 5 minutes.

3. While the steak rests, slice the tomatoes and mozzarella. Pick fresh basil leaves.

4. Slice the rested steak and fan it out on a plate. Layer with tomato and mozzarella slices, tuck in basil, and drizzle the balsamic glaze over everything.