Steak Caprese

Steak Caprese on a cutting board.

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Turn ordinary grilled steak extraordinary with a simple caprese topping of tomatoes, mozzarella and fresh basil. Steak Caprese is both colorful and delicious!


  • 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


  1. 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.
  2. While steak is cooking, heat the oil in a skillet over medium high heat. Add tomatoes and saute until just softened, about 5 minutes.
  3. 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.


  • 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.