Our family loves to BBQ and it doesn’t matter the weather or time of year. We will grill year-round. The food tastes amazing and you have less clean up in the kitchen. This Caprese recipe is a little Gem and comes out every summer, much to everyone’s delight.
If you’re wondering how to dress up your steak on the grill, look no further! Our Sahara Caprese Recipe is a simple and creative way to change up some grilled steaks.
After Grilling your Caprese steaks, top it with juicy tomatoes, fresh mozzarella, basil for a quick dinner and with this combo you won’t even need a side dish to go with the steak, since your side dish is actually on your steak. TA DA!
Again, one of the things I love about this type of meal is that the prep work is quick and easy. Which is fantastic if you are entertaining because it is simple to prepare the Caprese ingredients beforehand and cook the steak when your guests arrive – which lets you enjoy the party too. In life, the simplest things are often the best. These caprese grilled filet mignon are the perfect example of that.
Grilling Steak Tips
Remove the steaks from your refrigerator 30-60 minutes before grilling to allow them to come to room temperature. If the steak is too cold it can require so much cooking time for the interior to reach that perfect temperature that the steak may overcook and become dry.
Don’t walk away from a steak on the grill. Remember, it’s always better to take it off underdone and then return it to the grill than it is to let a steak overcook.
Don’t be tempted to open the hood of the BBQ as this will drop the temperature. Keep an eye on the steaks through the large viewing window on your Grill.
By monitoring your time and your temperature you avoid overcooking your food. Always have a good thermometer on hand to check the final temperatures – Sahara Thermometer.
- Rare – 120F
- Medium Rare – 130F
- Medium – 140F
- Medium Well – 150F
- Well Done – 160F
I know it will be hard – don’t be tempted to eat these straight away, let steaks stand a few minutes after grilling to give juices a chance to settle and meat to firm up for easier slicing.
See more of our recipes here.