CAPRESE STEAK
• ¾ c. balsamic vinegar
• 3 cloves garlic, minced
• 2 tbsp. Honey
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. dried thyme
• 1 tbsp. dried oregano
• 4 steak fillets (sirloin or filet mignon)
• 2 sliced red beefsteak tomatoes
• kosher salt
• 4 slices mozzarella
• Fresh basil

GARLIC BREAD
• Pane Turano
• 1 head garlic cloves, separated and peeled
• ½ cup or 1 stick unsalted butter
• ½ cup parmesan cheese, grated
• 1 tbsp. fresh basil, chopped
• 1 tbsp. of olive oil

① Combine balsamic vinegar, olive oil, thyme, garlic, oregano and honey in a small bowl using a whisk or a fork. Pour over steak and let marinate 15-25 minutes. Season tomatoes with salt and pepper.
② While the steaks are marinating, prepare the garlic bread. Heat a small saucepan over medium-high heat, and then add in the butter and garlic. Cook until the garlic is tender golden brown. Pour butter and garlic into a bowl and allow to cool. Once the mixture has cooled, add parmesan cheese, basil, lemon zest, red pepper, and a pinch of salt. Let it sit for 5 minutes. Preheat a broiler to high. Place the Pane Turano on a baking sheet, and toast under the broiler until golden, about 2 minutes. Flip and toast the other side until golden. Remove the baking sheet and allow the bread to cool slightly. Slather the top of each slice of Pane Turano with the garlic mixture and return to the broiler. Cook until the cheese is golden and bubbling.
③ Once you're finished marinating. Heat grill to high. Grill steak 4-5 minutes per side, then top with mozzarella and tomatoes and cover grill until cheese is melty, 2 minutes. Top with basil and serve! Pair it with a nice side salad, garlic bread and wine for a romantic evening!