Caprese Steak Salad – The Girl Who Ate Everything


This Caprese Steak Salad is a fresh salad filled with balsamic marinated steak, tomatoes, mozzarella, avocado, and basil over a bed of mixed greens.

This post is a collaboration with Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

Caprese Steak Salad

One of my favorite summer salads is a classic Caprese Salad with tomatoes and mozzarella. Add a balsamic marinated Flat Iron Steak with some sliced avocado, and your taste buds are in for even more of a treat!Caprese Steak Salad


This Caprese Steak Salad is packed with protein for a delicious and light, yet satisfying dish that’s sure to be a hit at your next BBQ!

Caprese Steak Salad

The marinade for this steak is a balsamic vinaigrette that can double as a dressing for the salad. It’s balsamic vinegar, olive oil, Dijon mustard, and garlic.

Caprese Steak Salad
Before adding the marinade to the beef, set aside half of the marinade to be your salad dressing. Use a resealable plastic bag or a glass bowl for marinating. Marinate in refrigerator for 30 minutes to 2 hours, turning occasionally.Steak on a grill

Grill to your desired level of doneness. Keep in mind that you will want to remove the steak from the grill when the thermometer reads 5°F lower than your desired temperature because on average the temperature of your steak will rise 5°F as it continues to rest off the grill.

  • Medium Rare: 145°F – warm red center
  • Medium: 160°F – warm pink center
  • Well Done: 170°F – little or no pink.

One thing I love about this marinade is that it gives the steak a beautiful dark caramelized crust when it’s grilled.Sliced Steak

This steak salad is the perfect combination of sweet tomatoes, savory sliced Flat Iron Steak, avocados, and creamy mozzarella.

Caprese Steak Salad

Visit BeefItsWhatsForDinner.com for more tips and grilling inspiration.

Caprese Steak Salad

Print

Yield: 4 servings

  • 3/4
    lb.
    Flat Iron Steak
    other cuts like Top Sirloin or Tenderloin would work well here too

Marinade:

  • ¼
    cup
    olive oil
  • ¼
    cup
    balsamic vinegar
  • 1
    teaspoon
    Dijon mustard
  • 2
    cloves
    garlic
    minced
  • 2
    teaspoons
    salt
  • ¼
    teaspoon
    pepper

Salad:

  • 8
    cups
    of mixed greens
  • 1
    cup
    of grape tomatoes halves
  • 1
    cup
    of bocconcini mozzarella balls
  • 1
    avocado
    seeded and sliced
  • ½
    red onion
    sliced
  • ¼
    cup
    basil leaves
    sliced
  1. 1.Whisk together the marinade ingredients. Reserve half in the refrigerator for later as a dressing. Pour the remaining half on the steak in a glass bowl or resealable plastic bag. Marinate in the refrigerator for at least 30 minutes to 2 hours, turning occasionally.

  2. Preheat your grill to medium high heat and oil the grill grate. Cook the steak for 3-5 minutes per side or until a meat thermometer reads the desired doneness. Medium Rare:145°F ; Medium: 160°F; Well Done: 170°F.

  3. Remove steak from the grill and let it rest for 5 minutes to let the juices redistribute. Slice against the grain in thin slices.

  4. For the salad: In a large shallow serving bowl, arrange the mixed greens, tomatoes, mozzarella balls, avocado, red onion and basil leaves. Sprinkle with salt and pepper. Add the sliced steak. Drizzle with the reserved balsamic dressing. Note: You can also serve in individual portions on smaller plates.

Caprese Steak Salad

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