Make ordinary grilled steak extraordinary with a simple topping of tomatoes, mozzarella and fresh basil. Steak Caprese is both colorful and delicious!
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Why this recipe works!
Ever since the Southern husband and I discovered how to grill a perfect steak...seared and crunchy on the outside, tender and juicy on the inside, we are looking for any excuse to fire up that grill and have ourselves a steak dinner.
And while a steak cooked that way is absolutely wonderful all by itself, sometimes you want a little something-something to go on and around it.
In this case it is a recipe for a steak that has been grilled, sliced and covered in fresh tomatoes and basil and chunks of creamy mozzarella cheese. In other words, Steak Caprese!
The combo of the warm steak and the warm tomatoes are going to cause the cheese to get just light soft and melty in a completely heavenly sort of way.
And almost as delicious is the fact that it can be ready in less than 30 minutes, including the time it takes to heat up the grill. Happiness!
What is Caprese made of?
A traditional Caprese means a salad made up of tomatoes, basil, mozzarella and a little olive oil and salt and pepper.
Caprese is usually made with large sliced heirloom tomatoes and sliced mozzarella, but for this steak version of the recipe I like cherry tomatoes and those little mozzarella balls that you can usually find in the supermarket in little round containers, although if you can’t find those, cubes of regular fresh mozzarella is A-OK. It’s a little easier to eat that way, and makes such a pretty presentation.
The other difference between caprese salad and this steak topping is that I like to saute the cherry tomatoes just a little bit so that they get a little tender, and that way they also match the nice warm temperature of the steak.
And if you are making this in the winter (yay you!) you’ll find that cherry tomatoes hold their flavor in the off season way better than their bigger cousins.
Ingredients you need
Ingredient notes and substitutions
- Steak: We usually use a New York strip steak for this recipe, but you can use whatever cut of steak you love best. I have been known to make this recipe with filet mignon when I am feeling extra fancy.
- Tomatoes: If you are making this in the summer go for whatever local tomatoes you can find, from the big heirlooms to the sweet cherry tomatoes. If you are making this outside of tomato season, definitely use cherry tomatoes from the supermarket which hold their flavor all year long, for mysterious reasons.
- Mozzarella: We go for whatever mozzarella is freshest. Look in the specialty cheese section of your supermarket and you can usually find everything from a hunk of fresh mozzarella that you can cube up to those super convenient mozzarella balls I used.
- Basil: If your supermarket has basil with the roots still attached, that is your best choice! One way or the other, basil is usually best on the day you buy (or pick) it.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
STEP 1: Heat up your grill to high and grill the steak to your liking, about 4 minutes per side for medium rare (2 minutes longer if you like it more well done). As always, your best bet for measuring steak doneness is a food thermometer. You are looking for about 135 degrees for medium rare, and closer to 150 for medium. Let the steak rest under foil and then slice it into thin strips.
STEP 2: While the steak is resting, put a little olive oil in a skillet over medium high heat. Add the cherry tomatoes and stir them around just until they start to soften, about 5 minutes.
STEP 3: Transfer your steak to a platter (or on to individual plates if you prefer) and scatter on the mozzarella cheese, the tomatoes and then the basil. Sprinkle on some sea salt and a grinding of pepper and you are ready to eat!
Equipment we used for this recipe
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Measuring Spoons: These handy magnetic spoons are not on a ring, so you can just pick the one you need.
- Thermometer: This food thermometer is the best way to check if your steak is done to your liking.
- Tongs: We like the extra long version of these for flipping our steak!
- Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
- J.K. Adams Cutting Board: If you want to be extra fancy serving up this steak, this Vermont board is just plain beautiful.
- Tongs: We have this essential kitchen tool in all sizes from short to extra long.
- Medium Skillet: We have a drawer full of these, but this one is our fave.
Recipe FAQs
Strip steaks and rib-eye steaks are the best bets for grilling. Tenderloins are amazing, just keep an eye on them because they can get dry if they cook too long. And lately we have been loving hangar steaks, flat iron steaks and skirt steak! Flank steak can also be great, but it should be marinated first.
Mozzarella is traditional for Caprese, but a crumbled feta cheese would also be amazing.
We like making this right before dinner so that the combined heat of the steak and the tomatoes melts the cheese a little. But this would still be amazing at room temperature if you want to make it earlier in the day.
Leave your question (or comment or suggestion) in the Comments box below the recipe and I will answer pronto!
So there you go…a colorful steak supper that tastes as beautiful as it looks!
What to serve with this recipe
With this approach, you technically don’t need a side dish to go with the steak, since your side dish is actually ON the steak, but I highly advise serving it with some sheet pan focaccia to help mop up all the mixed up juices from the tomatoes and the steak and the cheese. Just. Plain. Heaven. A grilled flatbread is also wonderful!
If you are looking to add a little extra veggie, this zucchini carpaccio can’t be beat. And for dessert? Let’s have some no-bake strawberry banana icebox cake!
Other steak recipes we love!
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.
PrintSteak Caprese
Turn ordinary grilled steak extraordinary with a simple caprese topping of tomatoes, mozzarella and fresh basil. Steak Caprese is both colorful and delicious!
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Grill and Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 to 1/2 pound boneless steak (rib-eye, strip, top sirloin)
- 2 tablespoons olive oil
- 1 pint cherry tomatoes
- 1 cup mozzarella balls or cubes, room temperature
- Fresh basil leaves
- Salt and pepper
Instructions
- Grill the steak to your liking, 4 minutes per side for rare, 8 minutes per side for medium well. Let rest for 5 minutes under foil, then slice thinly.
- While steak is cooking, heat the oil in a skillet over medium high heat. Add tomatoes and saute until just softened, about 5 minutes.
- Arrange steak slices on a platter and scatter tomatoes, cheese and basil leaves over the top. Season with a little salt and fresh ground pepper and serve.
Notes
- Steak: We usually use a New York strip steak for this recipe, but you can use whatever cut of steak you love best. I have been known to make this recipe with filet mignon when I am feeling extra fancy.
- Tomatoes: If you are making this in the summer go for whatever local tomatoes you can find, from the big heirlooms to the sweet cherry tomatoes. If you are making this outside of tomato season, definitely use cherry tomatoes from the supermarket which hold their flavor all year long, for mysterious reasons.
- Mozzarella: We go for whatever mozzarella is freshest. Look in the specialty cheese section of your supermarket and you can usually find everything from a hunk of fresh mozzarella that you can cube up to those super convenient mozzarella balls I used.
- Basil: If your supermarket has basil with the roots still attached, that is your best choice! One way or the other, basil is usually best on the day you buy (or pick) it.
Jane says
This came out delicious! The flavor was wonderful and it was such a nice way to shake up our steak recipe.
Steak and cheese and tomatoes – you can’t go wrong, right? :)
Julie says
Can’t wait to try this! Nothing like steak with tomatoes and cheese!
Yes! Gotta use up the very last of those late summer tomatoes while we can!
Nutmeg Nanny says
Yum! This looks delicious :) I love steak and caprese!
Two great tastes together!
Joanne says
What a great way to freshen up steak! And such a fun new use of caprese salad. I just realized I haven’t made it yet this summer! Shame on my Italian soul!
You need to remedy that immediately! :)
Robyn Stone | Add a Pinch says
Oh yum. This looks delicious!!!
Thanks Robyn – I think of it as summer steak!
Mindy says
I love anything Caprese as well. So far this week I’ve done Caprese BLT’s and Caprese Zucchini. Mmmmmm.
One of my favorite summer steaks is a BLT steak. Mixed greens, thick sliced tomatoes, and bacon, on top of a perfectly cooked steak. Then everything gets a drizzle of a balsamic reduction. Oh man, that’s good stuff.
Oh, my gosh. That sounds HEAVENLY!