Description: A delightful grilled steak recipe that combines the rich, savory flavors of perfectly grilled ribeye with the tangy sweetness of balsamic reduction, creamy mozzarella, juicy cherry tomatoes, and fragrant fresh basil. This dish is an exquisite symphony of flavors and textures, making it ideal for a special occasion or a satisfying weeknight meal. The vibrant colors and fresh ingredients make it as visually appealing as it is delicious.
Ingredients:
- 2 (10-12 ounce) ribeye steaks, about 1 inch thick
- 1 cup high-quality balsamic vinegar
- 8 ounces fresh mozzarella, sliced into ¼-inch thick rounds
- 2 cups ripe cherry tomatoes, halved lengthwise
- ¼ cup fresh basil leaves, finely chopped
- 2 tablespoons extra virgin olive oil, plus more for brushing the grill
- Sea salt and freshly ground black pepper to taste
- Optional: Balsamic glaze for extra drizzle (store-bought or homemade)
Preparation:
Step 1: Prepare the Balsamic Reduction In a small, heavy-bottomed saucepan, pour the balsamic vinegar. Place the saucepan over medium heat and bring the vinegar to a gentle simmer. Reduce the heat to low and let the vinegar simmer, uncovered, for about 10-15 minutes, or until it has reduced to about half its original volume and has thickened to a syrupy consistency. Be careful not to burn the vinegar; stir occasionally. Once it’s reduced, remove it from the heat and let it cool slightly. The reduction will thicken further as it cools. Set aside.
Step 2: Prepare the Steaks While the balsamic vinegar is reducing, prepare the steaks. Remove the ribeye steaks from the refrigerator about 30 minutes before grilling to allow them to come to room temperature. This helps ensure even cooking. Pat the steaks dry with paper towels. This is a crucial step as it helps to create a beautiful sear on the outside.
Step 3: Season the Steaks Generously season both sides of the ribeye steaks with sea salt and freshly ground black pepper. Don’t be shy with the seasoning, as it’s essential for bringing out the natural flavors of the beef. Drizzle both sides of the steaks with extra virgin olive oil, then rub the oil and seasoning evenly into the meat.
Step 4: Prepare the Grill Clean the grill grates thoroughly. Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). If using a charcoal grill, make sure the coals are evenly distributed and covered with a light ash. Brush the grill grates lightly with olive oil to prevent the steaks from sticking.
Step 5: Grill the Steaks Carefully place the seasoned ribeye steaks onto the preheated grill. Grill the steaks for approximately 4-6 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness. For medium, grill for 6-8 minutes per side, and for medium-well, grill for 8-10 minutes per side. Use a meat thermometer to check the internal temperature: 130-135°F for medium-rare, 140-145°F for medium, and 150-155°F for medium-well.
Step 6: Add the Mozzarella During the last minute of grilling, place slices of fresh mozzarella on top of each steak. Close the grill lid and allow the mozzarella to melt slightly, but be careful not to let it melt completely and drip through the grates.
Step 7: Rest the Steaks Once the steaks are grilled to your desired doneness and the mozzarella is melted, remove them from the grill and place them on a clean cutting board. Cover the steaks loosely with foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Step 8: Assemble and Serve Transfer the rested steaks to serving plates. Top each steak with halved cherry tomatoes and sprinkle generously with fresh basil. Drizzle the balsamic reduction over the steaks, allowing it to coat the mozzarella, tomatoes, and basil. For an extra touch of sweetness and depth, you can also drizzle with balsamic glaze. Serve immediately and enjoy!
Why You Will Love This Recipe:
This Grilled Balsamic Steak with Mozzarella, Tomatoes & Fresh Basil is a culinary masterpiece that offers a harmonious blend of flavors and textures. The richness of the grilled ribeye steak, combined with the creamy, melt-in-your-mouth mozzarella, the burst of sweetness from the cherry tomatoes, and the aromatic freshness of basil, creates an unforgettable dining experience. The balsamic reduction adds a tangy sweetness that ties all the elements together perfectly. It’s simple enough for a weeknight dinner yet elegant enough for a special occasion. Plus, it’s visually stunning, making it a guaranteed crowd-pleaser.
COOKING Rating:
- Ease of Preparation: 4/5 (Simple preparation, but requires attention to detail)
- Flavor Complexity: 5/5 (A perfect balance of savory, sweet, and tangy flavors)
- Visual Appeal: 5/5 (The vibrant colors and textures make it incredibly appealing)
Serving Suggestions:
- Serve with a side of roasted asparagus or grilled vegetables for a complete and healthy meal.
- Pair it with a simple salad dressed with a light vinaigrette to complement the richness of the steak.
- Serve alongside creamy mashed potatoes or polenta to soak up the delicious balsamic reduction.
- Accompany it with a crusty bread for dipping into the balsamic reduction and enjoying with the tomatoes and mozzarella.
- For a lighter option, serve the steak over a bed of fresh arugula or spinach.
Tips:
- Use high-quality balsamic vinegar for the best flavor in the reduction. Cheaper balsamic vinegars often contain added sugars and may not reduce properly.
- Ensure your grill grates are clean and well-oiled to prevent the steaks from sticking and to achieve beautiful grill marks.
- Don’t overcook the steaks! Use a meat thermometer to ensure they reach your desired level of doneness.
- Letting the steaks rest after grilling is crucial for ensuring they are tender and juicy.
- If you don’t have a grill, you can pan-sear the steaks in a cast-iron skillet for a similar result.
- For a more intense balsamic flavor, marinate the steaks in balsamic vinegar for 30 minutes before grilling.
- Experiment with different types of mozzarella, such as buffalo mozzarella or smoked mozzarella, for a unique twist.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Nutritional Information:
- Calories: Approximately 650-700 kcal per serving (depending on the size of the steak and the amount of toppings)
- Protein: Approximately 50-55 grams per serving
- Sodium: Approximately 300-400 mg per serving (depending on the amount of salt used)
Conclusion:
The Grilled Balsamic Steak with Mozzarella, Tomatoes & Fresh Basil is an exceptional dish that is sure to impress. Its combination of flavors, textures, and visual appeal makes it a perfect choice for any occasion. With a little attention to detail and high-quality ingredients, you can easily create a restaurant-worthy meal in your own kitchen. So fire up the grill, gather your ingredients, and prepare to indulge in this unforgettable culinary delight!
5 Questions and Answers About This Recipe:
- Can I use a different cut of steak for this recipe?
- Yes, while ribeye is recommended for its rich flavor and marbling, you can use other cuts such as New York strip, sirloin, or even flank steak. Keep in mind that cooking times may vary depending on the thickness of the cut.
- Can I make the balsamic reduction ahead of time?
- Absolutely! The balsamic reduction can be made up to a few days in advance and stored in an airtight container in the refrigerator. Just bring it to room temperature before using.
- What if I don’t have fresh basil? Can I use dried basil?
- While fresh basil is highly recommended for its vibrant flavor and aroma, you can use dried basil as a substitute. Use about 1 teaspoon of dried basil for every ¼ cup of fresh basil. Keep in mind that the flavor will be more concentrated, so use it sparingly.
- Can I add other vegetables to this dish?
- Certainly! Grilled or roasted vegetables such as bell peppers, zucchini, or eggplant would make excellent additions to this dish. You can also add a sprinkle of red pepper flakes for a touch of heat.
- Is there a substitute for mozzarella cheese?
- Yes, you can substitute with provolone or burrata cheese. Provolone will melt nicely and offer a slightly sharper flavor, while burrata provides an extra creamy texture.
