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A platter with sliced grilled steak, roasted cherry tomatoes, fresh basil, a ball of burrata cheese, and a drizzle of balsamic glaze, set on a striped cloth.
Penny Kovacs

Caprese Steak with Fig Balsamic

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This Caprese Steak with Fig Balsamic is the best way to use up those garden tomatoes!  Tender grilled (or seared in a pan) steak drizzled with fig balsamic, sweet tomatoes, burrata and basil.  Go ahead and drizzle extra fig balsamic than the recipe calls for because its that good!  This dish was heaven on a plate and could not be any easier to achieve a company worthy dish!  I can’t wait for you to try this recipe!
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 people
Course: BBQ, Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 lb Rib Eye Steak
  • 2 Tbsp Steak Seasoning
  • 1 pint Grape Tomatoes or more!
  • 8 oz Burrata
  • 1/4 cup Basil fresh, chiffonade
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1/4 cup Vinegar Fig Balsamic, I like Olivelle
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Ghee I like Fourth and Heart
  • 5 cloves Garlic peeled and left whole

Method
 

  1. Pat steak dry with paper towels and season on both sides with Noble Made Steak Seasoning
  2. Heat oil and ghee in a pan
  3. Sear steak approximately 4-5 minutes and sear the edges as well.
  4. Flip steak and add garlic to the pan. Sear another 4-5 minutes or until it reaches 125˚ for medium rare. After flipping steak baste with pan juices.
  5. Remove to plate and cover with foil and allow to rest
  6. Add tomatoes to pan and sprinkle with salt and pepper. Cook till they begin to burst and remove from heat
  7. Slice steak and add to platter along with tomatoes and the pan juices and garlic
  8. Add burrata to the platter, breaking it open slightly
  9. Spread basil over entire platter
  10. Drizzle fig balsamic over everything (there can never be too much!)
  11. Enjoy!

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