Tuesday, July 23, 2013

Caprese Steak Salad

I've made it no secret that my favorite dish in the world is fresh caprese salad. In peak tomato season, it's simply the perfect meal. But occasionally I'm looking for something more substantial. The call of the grill caught me and a balsamic-marinated steak was a tasty addition. And a bit of peppery arugula was just right to balance out the rich steak.

The marinade uses the same ingredients as the traditional caprese dressing, so no special ingredients needed and it only takes a moment.

And a quick grill adds flavor. Tastes like summer.

I always prefer steak on the rare side, but especially so on salads. The last thing you want is the chew of a gray steak on your fresh, crunchy greens.

 Assemble and done.

Isn't she just so gorgeous?

Caprese Steak Salad
1 1/2 lbs tri-tip steaks
3 tablespoons olive oil, plus some for drizzling
3 tablespoons balsamic vinegar, plus some for drizzling
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
4 cups arugula, washed
3-4 tomatoes, sliced
1 ball fresh mozzarella, sliced
1/4 cup basil, chopped

Whisk together olive oil, balsamic, salt and pepper. Toss steaks in mixture, coating both sides, and allow to marinate in the refrigerator for at least a few hours.

Preheat grill and remove steak from refrigerator, giving it time to come-up to room temperature. Grill steaks over medium-direct heat until they reach an internal temperature of 120 degrees. They will be rare. Allow steaks to rest for 5-10 minutes before thinly slicing against the grain.

Assemble arugula and top with tomatoes, mozzarella, steak and basil. Sprinkle with a bit of salt and pepper and then drizzle desired amount of olive oil and balsamic vinegar. Enjoy!

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