Bistecca Caprese alla Griglia (Grilled Capri Steak)–Printable Version

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Bistecca Caprese alla Griglia

Ingredients:

-2 large grilling steaks, top-sirloin or otherwise

-2/3 cup Italian dressing OR oil/vinegar to taste (low-carb option)

-tablespoon basil or oregano, divided

-2 Roma tomatoes, thinly sliced

-5 to 6 ounces fresh mozzarella, thinly sliced

Directions:

Light the grill and let it burn down for a bit while you go inside and do some prep work.

First, stab two thick, raw steaks with a serrated knife, making several 1/4″ score marks along the surface. In a bowl, cover the raw meat with about 2/3 cup Italian dressing OR a heavy coating of olive oil and vinegar (low-carb option). Sprinkle the steaks with about half a tablespoon of basil or oregano (or a mixture of the two). Allow the steaks to rest in the marinade while you prepare the topping.

If you have a mandoline slicer, now is a great time to whip it out. If you do not have a mandoline slicer, you can just use a sharp knife to thinly slice two Roma tomatoes and about five or six ounces of fresh mozzarella. When the grill is nice and smoky, put the steaks on. You can cook them to whatever temp you prefer. Soon after turning them on the grill, start layering your toppings. Because you’re using wet tomatoes and fresh cheese, you don’t want to give them at least ten minutes to get cozy on there. If you’re worried about the steaks overcooking in that time and you’re using a charcoal grill, make sure the steaks are not directly over the warmest part of the grill. This will buy you some extra time.(It’s probably also a good idea to orient the steaks this way, anyway, if you marinated with Italian dressing instead of the oil/vinegar option because the sugar in the dressing can scorch if you give it too much direct heat, causing your steaks to get stuck to the grill and make a mess when you try to lift them off later with toppings piled on them.)

Add the tomato slices first (as many as will fit overlapping each other). Follow with a generous amount of the sliced cheese, adding on the little pieces on wherever they’ll fit. Finally, give the topped steaks a good extra sprinkling of basil. Cover the grill back up and let the steaks finish cooking. Remove when cheese is uniformly softened all over the tops.