Blackstone Caprese Steak Sliders
Once upon a time four foodies from across the USA met for the first time in Utah and created these Blackstone Caprese Steak Sliders together.
We are all part of Blackstone’s “Griddle Crew” and had so much fun at this event where we got to do some cooking collaborations like this!
Grant (Theo’s BBQ), Amber (Griddle Up), Michele (Michele’s Blackstone) and I mashed all of our favorite ingredients together into these amazing sandwiches made on the griddle.
How to make Blackstone Steak Caprese Sliders
First season the steak with olive oil, balsamic vinegar, and minced garlic.
And kosher salt, pepper, and Blackstone Tuscan Herb seasoning (or any Italian seasoning blend).
When I make this at home I do this in a gallon size plastic bag and marinate for at least an hour.
Then preheat your Blackstone or flat top griddle to medium-low/ medium heat.
Cook the steak on one side and the tomatoes on the other side.
We seasoned the tomatoes with kosher salt, pepper, Italian seasoning blend, and garlic.
We toasted the ciabatta rolls as well.
Finally, assemble the sandwiches with pesto, torn pieces of burrata cheese, thinly sliced steak, some tomatoes, and a drizzle of balsamic glaze.
Add that top bun and it’s time to eat!
We had to take that first bite together and ohhhh….. myyyyyy…… goodness it was incredible!
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If you like Blackstone Caprese Steak Sliders, you might also like these recipes…
Blackstone Balsamic Steak Sandwiches
Blackstone Smashed Caprese Chicken Tacos
Favorite Blackstone Griddle Recipes
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Blackstone Caprese Steak Sliders
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 1 pound steak of choice (we used flat iron)
- 2 tablespoons balsamic vinegar
- 6 cloves garlic finely minced
- olive oil, kosher salt, pepper, Italian seasoning (we used Blackstone Tuscan Herb)
- 1 pint grape tomatoes
- 6 ciabatta rolls sliced
- 1/2 cup pesto
- 8 ounces burrata cheese
- 1 to 2 ounces balsamic glaze
Instructions
- Put steak in a gallon size plastic bag. Add balsamic vinegar, 4 cloves of the minced garlic, olive oil, kosher salt, pepper, and Italian seasoning. Massage the bag and marinate the steak for an hour (or longer).
- Preheat your griddle to medium to medium-low heat and add olive oil (or cooking oil of choice). Place steak on one side of griddle and tomatoes with remaining garlic on other side, season tomatoes with kosher salt, pepper, and Italian seasoning.
- Cook the steak 3 to 4 minutes per side for medium rare. Cook tomatoes, mixing a few times. Remove tomatoes once charred to your liking. Place ciabatta rolls, cut side down on griddle for a few seconds to toast them.
- Let steak rest and thinly slice against the grain.
- Assemble sandwiches with pesto on bottom bun, torn pieces of burrata cheese, steak slices, tomatoes, and drizzle balsamic glaze over top before adding the top bun.
My new Blackstone Griddle Cookbook is now available on Amazon!
