Steak Caprese Salad
- A perfect union of juicy seared steak with the classic Italian trio of fresh mozzarella, ripe tomatoes, and aromatic basil.
- This elegant yet simple salad offers a beautiful balance of protein and fresh vegetables, all enhanced with quality olive oil and balsamic glaze.
- A restaurant-worthy dish that’s easy enough for weeknights but special enough for entertaining.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad & Dessert
- Method: Skillet
- Cuisine: Italian
Ingredients
Scale
- 1 lb ribeye steak, at room temperature
- 8 oz fresh mozzarella, sliced into rounds
- 2 large ripe tomatoes, sliced into rounds
- 1/4 cup fresh basil leaves
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic glaze
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 2 cloves garlic, minced (optional)
- 2 tbsp pine nuts, toasted (optional)
- 2 cups baby arugula (optional)
- 1/4 cup thinly sliced red onion (optional)
Instructions
- Remove steak from refrigerator 30 minutes before cooking and pat dry with paper towels.
- Season steak generously with salt and pepper on both sides.
- Heat a cast-iron skillet over high heat until very hot. Add a thin layer of high-smoke-point oil.
- Sear the steak for 1-2 minutes per side for medium-rare, or until internal temperature reaches 130-135°F.
- Transfer steak to a cutting board and let rest for at least 5 minutes.
- While steak rests, slice mozzarella and tomatoes into 1/4-inch thick rounds.
- Thinly slice the rested steak against the grain.
- On a large serving platter, arrange the steak, mozzarella, and tomato slices in an alternating pattern.
- Tear larger basil leaves and scatter over the arrangement, leaving smaller leaves whole.
- Drizzle with extra virgin olive oil, followed by balsamic glaze.
- Finish with a sprinkle of sea salt and freshly ground black pepper.
- Serve immediately while the steak is still slightly warm.
Notes
- For the best flavor, use the highest quality ingredients you can find – especially the olive oil and balsamic glaze.
- The salad is best assembled just before serving, though components can be prepared ahead and stored separately.
- Substitute ribeye with strip steak, flank steak, or tenderloin if preferred.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 3
- Sodium: 390
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 14
- Carbohydrates: 6
- Fiber: 1
- Protein: 28
- Cholesterol: 95
Keywords: Steak Caprese Salad, Steak salad, Italian salad, Basil mozzarella salad, Tomato mozzarella salad