Caprese Steak Salad

This Caprese Steak Salad is a hearty and flavorful dish that combines the best of both worlds: a classic Caprese salad and a perfectly grilled steak. The steak is marinated in a tangy balsamic vinaigrette, adding depth to the fresh, vibrant flavors of mixed greens, juicy grape tomatoes, creamy bocconcini mozzarella, and ripe avocado. This salad is not only visually stunning but also packed with nutrients and protein, making it a satisfying meal for any occasion.

Tips:

1. Steak Marinade: Marinate the steak for at least 30 minutes to let the flavors penetrate the meat. The longer it marinates, the more flavorful it will be.
2. Grilling Steak: Ensure your grill is preheated and the grates are well-oiled to prevent sticking. Use a meat thermometer for accurate doneness.
3. Resting Steak: Allow the steak to rest after grilling to retain its juices, resulting in a more tender bite.
4. Assembling the Salad: Arrange the ingredients attractively in a large shallow bowl or plate to showcase the colorful components. Drizzle the reserved marinade over the salad just before serving to keep it fresh and vibrant.

Ingredients:

Steak:

• 3/4 lb. Flat Iron Steak (other cuts like Top Sirloin or Tenderloin work well)

Marinade:

• ¼ cup olive oil
• ¼ cup balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon salt
• ¼ teaspoon pepper

Salad:

• 8 cups mixed greens
• 1 cup grape tomatoes, halved
• 1 cup bocconcini mozzarella balls
• 1 avocado, seeded and sliced
• ½ red onion, sliced
• ¼ cup basil leaves, sliced

Instructions:

1. Marinate the Steak:

• In a bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper.
• Reserve half of the marinade in the refrigerator to use as a dressing later.
• Place the steak in a glass bowl or resealable plastic bag. Pour the remaining marinade over the steak, ensuring it is well-coated.
• Marinate the steak in the refrigerator for at least 30 minutes to 2 hours, turning occasionally for even flavor absorption.

1. Grill the Steak:

• Preheat your grill to medium-high heat and oil the grill grates to prevent sticking.
• Grill the steak for 3-5 minutes per side or until it reaches your desired doneness. Use a meat thermometer for accuracy:
  • Medium Rare: 145°F
  • Medium: 160°F
  • Well Done: 170°F
• Remove the steak from the grill and let it rest for 5 minutes to allow the juices to redistribute. Slice the steak thinly against the grain.

1. Assemble the Salad:

• In a large shallow serving bowl, arrange the mixed greens, grape tomatoes, bocconcini mozzarella balls, avocado slices, red onion, and basil leaves.
• Sprinkle the salad with a pinch of salt and pepper.
• Add the sliced steak on top of the salad.
• Drizzle the reserved balsamic marinade over the salad just before serving.

Serving Suggestion:

• This salad can be served in a large shallow bowl for a family-style presentation or divided into individual portions on smaller plates. Enjoy this fresh and hearty Caprese Steak Salad as a main course or a substantial appetizer.