Ingredients

• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 0.5 teaspoons herbs
• 0.13 teaspoons garlic
• 8 ounces strip steak

Instructions

1. 1 Add olive oil, balsamic vinegar, herbs, and garlic to a resealable plastic bag. Pat the strip steak dry and add steak into the marinade. Reseal the bag; marinate in the refrigerator for at least 30 minutes or up to overnight.
2. 2 Brush grill grates with oil or grill spray. Preheat a gas grill with burners on High and lid closed for 10 to 15 minutes.
3. 3 Remove steak from marinade, and allow excess to drip off; discard marinade. Place steak directly on grill grates over High heat. Sear with lid closed, 2 to 3 minutes per side. Rotate steak 45 degrees halfway through cooking on each side for crosshatch grill marks.
4. 4 Move steak to indirect heat and cook to your preferred doneness, 1 to 2 minutes per side for a rare strip steak or 2 to 3 minutes per side for medium rare. Remove to a platter and keep warm.
5. 5 Quarter mozzarella pearls and cherry tomatoes, and slice basil leaves into very thin strips. Place topping on steak and drizzle with balsamic glaze to serve.

Nutrition per serving