Grilled Steak with Balsamic Caprese Topping

1. 1

   Add olive oil, balsamic vinegar, herbs, and garlic to a resealable plastic bag. Pat the strip steak dry and place the steak in the marinade. Reseal the bag and marinate in the refrigerator for at least 30 minutes or up to overnight.

2. 2

   Brush the grill grates with oil or grill spray. Preheat a gas grill with the burners on High and the lid closed for 10 to 15 minutes.

3. 3

   Remove the steak from the marinade and let the excess drip off; discard the marinade. Place the steak directly on the grill grates over High heat. Sear with the lid closed for 2 to 3 minutes per side, rotating the steak 45 degrees halfway through cooking on each side for crosshatch grill marks.

4. 4

   Move the steak to indirect heat and cook to your preferred doneness, 1 to 2 minutes per side for a rare strip steak or 2 to 3 minutes per side for medium rare. Transfer to a platter and keep warm.

5. 5

   Quarter the mozzarella pearls and cherry tomatoes, and slice the basil leaves into very thin strips. Place the topping on the steak and drizzle with balsamic glaze to serve.

• Calories 633.22 kcal High
• Protein 55.66 g Good Source
• Carbs 9.29 g Moderate
• Total Fat 41.79 g High
• Saturated Fat 11.22 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 158.43 mg High
• Sodium 184.14 mg Moderate
• Fiber 1.01 g Low Source
• Sugar 7.58 g Moderate
• Added Sugar 1.96 g Low Source
• Calcium 124.71 mg Low Source
• Iron 4.65 mg Good Source
• Potassium 815.83 mg Moderate
• Vitamin A 86.94 mcg_rae Low Source
• Vitamin C 4.16 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Tomatoes 🍅
• Garlic 🧄
• Alcohol 🚫🍷