Steak Caprese Salad
A bright & delicious summer dinner salad, this Steak Caprese Salad combines marinated tomatoes, creamy mozzarella and fresh basil with thinly sliced, tender steak all tucked into a bed of crisp Romaine lettuce. Drizzle with a little balsamic vinegar for a fantastic finish that keeps everyone happy at the dinner table!
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Servings: 4 servings
Calories: 217kcal
Ingredients
- 8 oz fresh mozzarella pearls, separated
- 1.5-2 C halved cherry tomatoes
- ⅓ C fresh basil, cut into thin strips
- 2 tablespoon extra virgin olive oil
- 1 teaspoon minced garlic
- ¼ teaspoon salt
- ¼ teaspoon coarse ground black pepper
- 3 hearts Romaine lettuce, washed and chopped
- 2 (12-16 oz) New York Strip steaks, prepared & thinly sliced
Instructions
- In a medium bowl or large measuring bowl, combine mozarella, halved tomatoes, sliced basil, minced garlic, salt, pepper and olive oil. Cover and set aside to marinate while preparing steaks and lettuce.
- Salt and pepper steaks. Either grill of prepare in skillet to desired doneness. Let rest for 5 minutes. Slice thinly.
- While steaks are resting, chopped washed hearts of Romaine lettuce (throwing away the cores). Arrange chopped lettuce on a large platter. Add sliced steak and marinated caprese salad. Drizzle with balsamice vineagar and serve.
Nutrition
Calories: 217kcal | Carbohydrates: 3g | Protein: 11g | Fat: 19g | Sodium: 192mg | Sugar: 1g