Grilled Squid Steak Caprese Style



  • 6-6 ounce squid steaks

  • 1/2 pound smoked mozzarella

  • 1 tablespoon extra virgin olive oil

  • 1 1/2 teaspoons kosher salt

  • 1 teaspoon black pepper

  • 1 teaspoon fresh thyme, chopped

  • 1 teaspoon fresh oregano, chopped

  • 6 larges slices ripe tomato

  • 16 fresh basil leaves (approximately)


  • 1 cup balsamic vinegar

  • 2 tablespoons extra virgin olive oil

  • 2 teaspoons kosher salt

Toasted Almond Pesto (optional) 


  • Place squid steaks in a ziplock bag. Add olive oil, thyme, oregano, and salt.

  • Marinate for 30 minutes outside of refrigerator.

  • Slice tomatoes and slice mozzarella. In nonreactive saucepan simmer balsamic vinegar until reduced by half.

  • Remove from heat. Prepare a very hot grill.

  • Grill squid steaks about one minute per side. Remove to platter. Top each steak with 1 basil leaf, then cheese, a basil leaf, then tomato, a basil leaf, then sprinkle with salt and pepper. Drizzle with balsamic vinegar and olive oil.

  • Dot plate with pesto if desired. Scatter with remaining basil

Serves 6 people as a main course. Enjoy!

Dirk FucikSquid