Bistecca Caprese alla Toscana
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4 slices Galbani® Fresh Mozzarella Sliced Log
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1/3 cup balsamic vinegar
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3 cloves garlic, crushed
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2 Tbsp. honey
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2 Tbsp. extra virgin olive oil
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1 Tbsp. dried thyme
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1 Tbsp. dried oregano
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2 porterhouse or thick-cut steaks, about 8–10 oz. each
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2 beefsteak tomatoes, sliced
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Kosher salt and freshly ground black pepper, to taste
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Fresh basil leaves, for garnish
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In a small bowl, whisk together balsamic vinegar, garlic, honey, olive oil, thyme, and oregano. Pour over steaks and let marinate for 20 minutes.
Season tomatoes with salt and pepper.
Heat the grill or grill pan to high. Grill steaks 5–7 minutes per side or until a digital thermometer reads 135 degrees F.
Top with Fresh Mozzarella slices and tomatoes, and cover until cheese is melty, 2 minutes.
Top with basil and serve.
Pair a distinguished Chianti Classico from the designated areas of Toscana with this balsamic-marinated bistecca.
-
4 slices Galbani® Fresh Mozzarella Sliced Log
-
1/3 cup balsamic vinegar
-
3 cloves garlic, crushed
-
2 Tbsp. honey
-
2 Tbsp. extra virgin olive oil
-
1 Tbsp. dried thyme
-
1 Tbsp. dried oregano
-
2 porterhouse or thick-cut steaks, about 8–10 oz. each
-
2 beefsteak tomatoes, sliced
-
Kosher salt and freshly ground black pepper, to taste
-
Fresh basil leaves, for garnish
In a small bowl, whisk together balsamic vinegar, garlic, honey, olive oil, thyme, and oregano. Pour over steaks and let marinate for 20 minutes.
Season tomatoes with salt and pepper.
Heat the grill or grill pan to high. Grill steaks 5–7 minutes per side or until a digital thermometer reads 135 degrees F.
Top with Fresh Mozzarella slices and tomatoes, and cover until cheese is melty, 2 minutes.
Top with basil and serve.
Pair a distinguished Chianti Classico from the designated areas of Toscana with this balsamic-marinated bistecca.