Caprese steak salad

    Caprese steak salad

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    About this recipe: Caprese is a fresh, easy-to-make tomato, mozzarella and basil salad but it's wonderful with barbecued or grilled steak. You can served in small portions as a starter, or in large portions for a dinner. This recipe is for 4 larger salads.

    Serves: 4 

    • 2 tomatoes, diced
    • 1 ball (about 120g) fresh mozzarella, sliced into small cubes
    • 1 tablespoon freshly chopped basil
    • 1 clove garlic, minced, or more to taste
    • 1 tablespoon olive oil
    • 450g fillet steak
    • 1 clove garlic, minced
    • 1 tablespoon olive oil
    • salt and freshly ground black pepper to taste
    • 180g mixed lettuce leaves
    • 2 tablespoons balsamic vinegar, or to taste
    • olive oil, or to taste

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Mix tomatoes, mozzarella, basil, 1 clove minced garlic, and 1 tablespoon olive oil in a bowl; toss to coat. Cover bowl and place in fridge.
    2. Preheat an outdoor bbq for medium-high heat and lightly oil the grate.
    3. Place steak in a large resealable bag; add 1 clove minced garlic, 1 tablespoon olive oil, salt and pepper. Seal the bag and distribute the oil mixture over the steak.
    4. Cook the steak on the preheated bbq to your desired degree of doneness, about 5 minutes per side for medium. Let stand for 5 minutes before thinly slicing across the grain.
    5. Divide lettuce onto 4 serving plates; drizzle about 1 1/2 teaspoons balsamic vinegar and 1 1/2 teaspoons olive oil onto each lettuce portion. Top each salad with 1/4 the steak and 1/4 the tomato mixture.

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