Caprese Steak Salad
Caprese Steak Salad features perfectly seasoned, spiced, and seared sirloin beef tips over a bed of lusciously soft and sweet butter 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'll impress!
Servings: 4
Calories: 355kcal
Equipment
- Cast iron skillet
- Rubber Spatula
- strainer
- Measuring cups and spoons
- Salad bowl
- Steak knife
- Immersion blender (or mason jar)
- Cutting Board
- Meat Thermometer
Ingredients
For the salad
- 16 oz beef tip sirloin from Butcherbox
- 8 basil leaves
- 4 oz mozzarella cheese
- ½ English cucumber
- 1 head butter lettuce
- 1 cup cherry tomatoes
- ½ cup red onion diced
- 1 tbsp butter
- 1 tbsp balsamic vinegar
- 1 tsp hot sauce
- 1 tsp minced garlic
- 1 tsp salt
For the dressing
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- 1½ tbsp Mike's Hot Honey
- 1 tbsp dijon mustard
- 1 tsp hot sauce
- pinch of pepper
Instructions
- First, let’s prepare the meat. Heat a cast iron skillet to medium-high heat. Add butter, hot sauce, balsamic vinegar, and minced garlic to the pan. Give it a swirl or two with a rubber spatula.
- If your sirloin is not already in pieces, cube it into bite sized chunks and season with salt and pepper.
- Place sirloin tips in your hot skillet. Flip each piece until all sides are seared. Use a meat thermometer to accurately determine when meat is cooked through. The internal temperature should be around 135°F. Depending on the temperature you prefer your steak, adjust cooking time accordingly.
- While steak is cooking, assemble the salad. Layer lettuce, tomatoes, red onion, and cucumbers in a bowl.
- Cut basil leaves into small pieces and sprinkle over salad.
- Chop mozzarella cheese as you prefer. I like to get cheese in each bite, so I diced it in small pieces. You could leave as large, round slices, too like a traditional caprese salad.
- Add cooked sirloin onto salad, then top with parmesan.
- Lastly, we'll make the dressing. Combine all ingredients in a mason jar. Close tightly and shake.
- Toss salad with dressing and devour!
Notes
I recommend using a cast iron skillet to cook your sirloin tips. It will distribute heat evenly and will give the steak a beautiful caramelization.
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