Grilled Steak with Corn and Caprese Salad

Grilled Steak with Corn and Caprese Salad Recipe

Yield: 4 servings

  • 4          ears corn, shucked
  • 24       ounces bone-in rib eye
  • ½        bunch parsley, finely chopped
  • 2          cloves garlic, minced
  • 1          lemon, zested
  • 2          pounds fresh mozzarella, sliced
  • 2          pounds heirloom tomatoes, sliced
  • 20       leaves basil
  • 4          tablespoons aged balsamic vinegar


Preheat the grill. If using gas, make part of the grill very hot and keep another part at medium heat. If using charcoal, let the grill preheat for 1 hour.

Shuck the corn, drizzle it with olive oil, and season with salt and pepper. Tightly wrap each ear in tin foil. Place the wrapped corn on the cooler part of the grill and let cook for 20-30 minutes until the kernels are tender and some are charred. Keep wrapped in foil until ready to serve.

Meanwhile, drizzle steak with olive oil and season generously on all sides with kosher salt and pepper.  Imagine the grill is a clock, and place the steak on the grill with the bone facing 10 o’clock. Let sit for 5 minutes without moving (it’s important not to move it if you want proper grill marks!). After 5 minutes, rotate the steak so that the bone is facing 2 o’clock, and let sit for another 5 minutes. Flip the steak over and repeat again – 5 minutes at 10 o’clock, 5 minutes at 2 o’clock. This will give the steak “cross-hatch” grill marks.

After the steak has cooked for 10 minutes on each side, move it to a cooler part of the grill and let cook for 30 minutes until medium rare.  When you press on the steak it should feel firm but still tender. Remove from the grill and gently cover with tin foil. Let the steak rest for 10-15 minutes.

While the steak is cooking, prepare the gremolata. Combine minced parsley, minced garlic, and lemon zest in a small bowl.

While the steak is resting, cut the mozzarella and tomatoes into ½ inch slices. On a platter, layer the mozzarella, then the basil, and then the tomato. Pour the balsamic vinegar and 4 tablespoons olive oil over the caprese salad. Season with kosher salt and pepper.

Cut the entire steak off the bone and then slice. Spoon gremolata on top and serve alongside grilled corn and caprese salad.

Inspired by Bon Appetit.




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