Caprese Steak Salad
Caprese Steak Salad features perfectly seasoned, spiced, and seared New York Strip over a bed of lusciously soft and sweet bib lettuce, fresh basil, cherry tomatoes, and soft mozzarella cheese. Serve it as a pregame to dinner or make it the star of the show. Either way, you're going to love it!
Servings: 4
Calories: 355kcal
Equipment
- freezer bag
- Ninja Foodi Grill
- Meat Thermometer
- salad bowl / serving platter
- Measuring cups and spoons
- Steak knife
- Cutting Board
- Small bowl
- Whisk
Ingredients
For the Salad
- 2 New York Strip Steaks grilled
- 1 head Bibb lettuce
- 1 cup cherry tomatoes
- 1 ball mozzarella cheese sliced
- 1/4 cup basil sliced
- 1/4 cup shredded parmesan
For the dressing
- 2 tbsp olive oil
- 3 tbsp balsamic vinegar
- 2 tbsp Mike's Hot Honey
- 1 tbsp dijon mustard
- pinch salt and pepper
Instructions
- Prep & grill steak. Follow the recipe for my Ninja Foodi Grilled Steak for the easiest tastiest grilled steak (you can use a regular grill, too!). The basic steps are written here, but see the post for full details: Add steak marinade and two New York Strip steaks to a freezer size bag. Let marinate for 30 minutes.Heat grill to 500 degrees F. Add the steaks to the hot grill and cook for 3-4 minutes, flip and then grill for another 2-3 minutes (more or less time depending on your preferred level of doneness). Transfer steak to a cutting board and rest while you prepare the rest of the salad.
- While the steak is grilling, make the balsamic vinaigrette. In a small bowl, whisk together all ingredients until smooth and set aside.
- Slice the tomatoes in half and cut the fresh basil leaves into thin ribbons.
- Build the salad. If making for a large group, I like to put this salad on a serving platter as the tomatoes and mozzarella will often sink to the bottom in a deep salad bowl. Layer lettuce, mozzarella slices, cherry tomatoes, fresh parm and sprinkle on the fresh basil.
- Cut the steak against the grain and add steak slices to the top of the salad. Enjoy!
Notes
For best results, use a meat thermometer to ensure it's cooked to your liking.
Store leftover salad separate from dressing for up to 3 days.
Nutrition
Serving: 1 serving (with dressing) | Calories: 355kcal | Carbohydrates: 8g | Protein: 41g | Fat: 17g | Saturated Fat: 9g | Monounsaturated Fat: 6g | Cholesterol: 106mg | Sodium: 863mg | Potassium: 540mg | Fiber: 3g | Sugar: 3g