Steak Caprese Recipe

Bring to room temperature

Remove filets from refrigerator 30 minutes before cooking. Pat dry with paper towels.

Season both sides of each filet generously with kosher salt and freshly cracked black pepper, pressing seasoning into the meat.

Heat a heavy skillet (cast iron preferred) over medium-high heat until shimmering. Add 2 tablespoons olive oil.

When oil is hot and just beginning to smoke, add filets. Sear 2 to 3 minutes without moving until a brown crust forms. Flip and add 1 tablespoon butter; spoon melted butter over filets while cooking 2 to 3 more minutes for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time +/- for desired doneness.

Remove filets to a plate and tent loosely with foil. Rest 5–8 minutes (carryover will raise internal temp).

Preheat oven to 425°F (220°C) or heat a grill pan over medium-high heat.

Brush each naan lightly with 1/2 tablespoon olive oil and, if using, spread minced garlic thinly over surfaces.

Warm naan directly on a sheet pan in the oven 4–6 minutes until heated through and slightly crisp at edges, or toast on the hot grill pan 1–2 minutes per side until charred spots appear. Keep warm.

Slice roma tomatoes in half lengthwise. Brush cut sides with 1 tablespoon extra virgin olive oil and season with 1 teaspoon salt and 1 teaspoon black pepper.

Heat a grill pan or outdoor grill to medium-high. Place tomatoes cut side down and grill 2–3 minutes until nicely charred. Flip and grill 30–60 seconds more to warm through. Remove and let rest briefly.

Slice rested filets into 1/2-inch thick medallions (or leave whole if preferred). Arrange warm naan on plates, top each with sliced filet pieces.

Place 2–3 slices of grilled roma tomato atop the steak on each naan, then top with 3 oz (half of the mozzarella portion) sliced fresh mozzarella. If desired, briefly broil (1–2 minutes) to slightly melt the mozzarella—watch carefully to avoid burning.

While steaks rest, make the sauce. In a small blender or food processor combine 1 cup packed fresh basil leaves, 2 tablespoons prepared horseradish, 1 tablespoon mayonnaise, 2 tablespoons Greek yogurt, 1 teaspoon lemon juice, 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Pulse or blend until smooth and bright green, scraping down sides as needed. Taste and adjust seasoning or horseradish heat. If too thick, add 1 teaspoon water or olive oil at a time to reach a drizzling consistency.

Spoon or drizzle the basil-horseradish sauce over the mozzarella-topped steak on each naan (about 1 to 1.5 tablespoons per serving).

Garnish with fresh basil leaves and an optional drizzle of balsamic glaze for sweetness and shine.

Serve immediately while naan is warm, mozzarella soft, and steak juicy.