Grilled Steak Caprese Salad
This dish beautifully marries the rich, savory taste of grilled steak with a classic Caprese salad's fresh, vibrant flavors. It’s a perfect blend of hearty and light, making it an ideal meal for any occasion.
This salad starts with a flavorful marinade for the steak. Dijon mustard, olive oil, balsamic vinegar, and minced garlic create a delicious base that enhances the steak’s natural flavors. After a quick marinade, the steak is grilled, adding a smoky, charred taste that complements the fresh ingredients beautifully.
Once the steak is grilled and rested, it’s time to assemble the salad. The key components of a traditional Caprese salad—fresh mozzarella, ripe tomatoes, and aromatic basil—are layered on a bed of crisp salad greens. I love using arugula for its peppery bite, or romaine for a nice crunch.
Fresh and creamy mozzarella adds a luscious texture that pairs perfectly with the steak. A juicy and sweet tomato brings a burst of color and flavor to every bite. Arugula or romaine provides a crisp, refreshing contrast to the richer ingredients. Fresh basil leaves scattered on top add a fragrant, herbaceous note that ties everything together. A drizzle of balsamic glaze adds a sweet-tangy finish that enhances the overall flavor profile. It’s optional, but highly recommended for that extra touch of flavor Season with a pinch of salt and pepper, and your salad is ready to serve.
Despite its appearance, this salad is surprisingly easy to make. With just a few high-quality ingredients and minimal effort, you can create a dish that looks and tastes restaurant-worthy. It’s perfect as a light lunch, a hearty dinner, or even an impressive dish for entertaining guests. Grilled Steak Caprese Salad is the perfect summer salad.
Grilled Steak Caprese Salad
Ingredients
- 1 lb flank steak or your preferred cut
- 2 tbsp olive oil
- 1 tsp of Dijon mustard
- 1 tbsp balsamic vinegar
- 1 clove garlic, minced
- salt and pepper, to taste
- 5 ounces fresh mozzarella cheese, sliced
- 1 large tomato, sliced
- salad greens (arugula or romaine work well)
- fresh basil leaves, for garnish
- balsamic glaze for drizzling (optional)
Instructions
- In a shallow dish or resealable bag, combine olive oil, dijon mustard, balsamic vinegar, garlic, salt, and pepper. Add the steak and turn to coat. Marinate in the refrigerator for at least 30 minutes or up to 2 hours.
- Preheat your grill to medium-high heat.
- Remove the steak from the marinade and place it on the grill. Cook for 5-7 minutes per side for medium-rare or until desired doneness is reached. Let rest for 5-10 minutes before slicing.
- In a large bowl, combine the salad greens, mozzarella, tomatoes, and basil leaves. Drizzle with additional olive oil and balsamic vinegar if desired.
- Thinly slice the steak against the grain and arrange it over the salad. Drizzle with balsamic glaze, if using, and serve immediately.
