2 Roma tomatoes, sliced about 1/4 of an inch thick (you’ll need 8 slices)
4 ounces fresh mozzarella, cut into 4 slices
8 fresh basil leaves
Season filets with salt and pepper. Place in a gallon plastic bag or shallow glass dish. Drizzle olives oil and balsamic vinegar over meat and turn meat several times to coat all sides. Let sit in the refrigerator for 15-20 minutes to marinate.
While steaks marinate, turn grill on high.
Place steaks on grill and immediately turn grill down to medium heat. Close grill cover and cook for 5 minutes.
Flip steaks, close cover again, and cook for another 5 minutes.
Reduce heat to low, top each steak with a tomato slice, one basil leaf, mozzarella, another basil leaf, and another tomato slice.
Close grill once again and let cook for an additional 3-5 minutes or to desired doneness.
Remove from grill and allow to rest for at least 5 minutes. Serve with a garden salad or assorted grilled veggies.
Recipe adapted from www.californiaavocado.com
Nutritional Analysis per serving: Protein: 39g Net Carbs: 3g Fat: 40g