four 6-8 ounce filets
kosher salt and freshly ground black pepper
1-2 Roma tomatoes, sliced about 1/4 inch thick (you will need 8 slices)
about 4 ounces fresh mozzarella, cut into 4 slices
about 8 fresh basil leaves
reduced balsamic vinegar
Season filets with salt and pepper and lightly brush with olive oil. Heat grill to high. Place steaks on the grill and reduce heat to medium. Cover and cook for 5 minutes. Flip and cook for an additional 5 minutes. Reduce heat to low, top each filet with one tomato slice, one basil leaf, one slice mozzarella, another basil leaf, and another tomato slice.
Close the cover and grill for another 3-5 minutes. Remove to a platter and let rest for at least 5 minutes. Drizzle with olive oil and reduced balsamic vinegar before serving.
Recipe inspired by: Cupcakes and Kale Chips