Caprese Steak Salad
User Reviews
5
Caprese Steak Salad
Description
Caprese Steak Salad features grilled New York Strip steaks sliced over a bed of bibb lettuce, along with halved cherry tomatoes, fresh mozzarella slices, fresh basil, and shredded Parmesan cheese. The dressing blends olive oil, balsamic vinegar, hot honey, Dijon mustard, salt, and pepper for a tangy-sweet finish. The steaks are marinated and grilled to preferred doneness, then rested before slicing to preserve juiciness. Combining the warm, savory steak with the cool fresh cheese and herbs creates contrasting textures and flavors in this composed salad.
The salad is arranged best on a wide platter to prevent ingredients like tomatoes and mozzarella from sinking. It can be served as a filling lunch or a light dinner. The dressing's hot honey adds a gentle warmth that complements the balsamic acidity and steak richness.
Use a meat thermometer to ensure steaks reach your desired doneness and rest them after grilling for juice retention. Store any leftover salad ingredients separately from dressing in the refrigerator for up to three days to maintain freshness.
Ingredients
For the Salad
- 2 New York Strip Steaks grilled
- 1 head bibb lettuce
- 1 cup cherry tomato
- 1 ball mozzarella cheese sliced
- ¼ cup basil sliced
- ¼ cup Parmesan Cheese shredded
For the dressing
- 2 tbsp olive oil
- 3 tbsp balsamic vinegar
- 2 tbsp hot honey Mike's brand
- 1 tbsp Dijon mustard
- pinch salt
- pinch black pepper
Instructions
- Prep & grill steak. Follow the recipe for my Ninja Foodi Grilled Steak for the easiest tastiest grilled steak (you can use a regular grill, too!). The basic steps are written here, but see the post for full details: Add steak marinade and two New York Strip steaks to a freezer size bag. Let marinate for 30 minutes.Heat grill to 500 degrees F. Add the steaks to the hot grill and cook for 3-4 minutes, flip and then grill for another 2-3 minutes (more or less time depending on your preferred level of doneness). Transfer steak to a cutting board and rest while you prepare the rest of the salad.
- While the steak is grilling, make the balsamic vinaigrette. In a small bowl, whisk together all ingredients until smooth and set aside.
- Slice the tomatoes in half and cut the fresh basil leaves into thin ribbons.
- Build the salad. If making for a large group, I like to put this salad on a serving platter as the tomatoes and mozzarella will often sink to the bottom in a deep salad bowl. Layer lettuce, mozzarella slices, cherry tomatoes, fresh parm and sprinkle on the fresh basil.
- Cut the steak against the grain and add steak slices to the top of the salad. Enjoy!
Notes
- Use a meat thermometer to cook steak to your preferred doneness and let it rest before slicing.
- For serving, arrange the salad on a platter to keep tomatoes and mozzarella from settling at the bottom.
- Store leftover salad components apart from the dressing for up to 3 days to keep them fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Serving | 1 serving (with dressing) | |
| Calories | 355kcal | 18% |
| Carbohydrates | 8g | 3% |
| Protein | 41g | 82% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 106mg | 35% |
| Sodium | 863mg | 36% |
| Potassium | 540mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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