The recipe I’m sharing today is the perfect result of combining one of summer’s classic salads with a good cut of meat cooked in cast iron. This caprese beef steak with melted mozzarella is made from start to finish in the same skillet, is ready in just a few minutes, and is a complete, balanced, and flavorful dish.
There’s nothing better for cooking a beef steak than a cast iron skillet like Lodge skillet. Cast iron’s excellent heat retention is one of its greatest strengths, as it allows you to cook at high temperatures, searing the meat quickly and keeping it juicy and full of flavor.
Combining this flavor with that of a caprese salad is a real winner. The cherry tomatoes are lightly browned and finished under the oven broiler along with the mozzarella, which melts gently. The freshness and aroma of the basil also work their magic, so every bite is a perfect experience. This caprese beef steak with melted mozzarella is a simple, eye-catching dish that really delivers, ideal for enjoying in summer or at any time of year.
Ingredients
- 2 beef steaks (tenderloin or ribeye) of about 180-200 g each
- 2 tablespoons extra virgin olive oil
- 2 teaspoons salt
- Freshly ground black pepper
- 1/2 teaspoon garlic powder
- 2-3 handfuls of mixed cherry tomatoes
- 4 cloves garlic, finely chopped
- 225 g fresh mozzarella, drained and sliced
- A few fresh basil leaves
- Balsamic glaze (optional, for serving)
Preparation
- Take the meat out of the fridge and pat it dry with paper towels to remove any moisture.
- Wash and dry the tomatoes and place them in a bowl. Add one tablespoon of extra virgin olive oil, the finely chopped garlic, one teaspoon of salt, and freshly ground black pepper (to taste). Mix well so all the ingredients are combined and set aside.
- Heat your Lodge cast iron skillet over medium heat for about 3 minutes. Turn up the heat a little and heat for 2-3 minutes more.
- Season the meat on both sides with the rest of the salt, pepper, and garlic powder.
- Place the oven rack in the highest position and turn on the broiler.
- Add a spoonful of extra virgin olive oil to the skillet and sear the meat on both sides, about 4 minutes per side. If the cuts are thick, sear the edges as well.
- Once the meat is well seared, remove it from the skillet and set it aside on a plate to rest.
- Now add the tomatoes with their dressing to the skillet and let them cook for a couple of minutes before stirring. Stir them a little and cook for another 2-3 minutes. Turn off the heat and remove the skillet.
- Cut the meat into strips about 1.5 cm thick and place the strips over the tomatoes.
- Arrange the mozzarella slices on top and place the skillet in the oven so it melts for 1-2 minutes, or until it’s done to your liking.
- Take the skillet out of the oven (use the protective cover so you don't burn yourself) and season with a little salt and freshly ground black pepper.
- Garnish with the basil leaves cut into strips and add a drizzle of balsamic glaze before serving (optional).
