Caprese Steak Salad

Caprese Steak Salad is a fresh salad filled with balsamic marinated juicy steak, cherry tomatoes, mozzarella, creamy avocado, red onion, and basil over a bed of salad greens.

CAPRESE STEAK SALAD

One of my favorite summer salads is a classic Caprese Salad with juicy 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!

This hearty salad has protein for a delicious and light, yet satisfying dish that’s sure to be a hit at your next BBQ!

TYPES OF STEAK

This recipe calls for a flat iron steak but you could also use any cut of beef or any leftover steak:

• Top sirloin steak
• New York strip steak
• Skirt steak
• Filet mignon

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

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.

Grill to your desired 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 internal temperature because on average the temperature of your steak will rise 5°F as it continues to rest off the grill.

Cooking steak does not have to be intimidating. Here are some tips on How to Grill the Perfect Steak.

• Medium-Rare steak: 145°F – warm red center
• Medium steak: 160°F – warm pink center
• Well Done steak: 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.

Let the tender steak rest for a few minutes before slicing it on the cutting board.

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

VARIATIONS

• You can use any leafy greens like fresh Romaine lettuce, baby spinach, or any combo of mixed greens.
• For variations of cheese you can use goat cheese, feta cheese, or gorgonzola cheese.
• Instead of the balsamic dressing use homemade blue cheese dressing, ranch, or your favorite dressing.

OTHER BEEF RECIPES

• Pepper Steak
• Beef and Broccoli Stir Fry
• Cheater Korean Beef
• Garlic Butter Steak Bites
• Barbacoa Tacos
• White Castle Sliders
• Beef Enchilada Dip
• Easy Beef Burrito Skillet

Caprese Steak Salad

4.55 from 22 votes

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

Print Pin Rate

Prep Time: 40 minutes mins

Cook Time: 10 minutes mins

Total Time: 50 minutes mins

Servings: 4 servings

Ingredients

• 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
• 2 cloves garlic, minced
• 1 teaspoon 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

Instructions

 

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

Video

Serving: 1grams

Cuisine: American

Course: Main Course

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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