Name: Steak Caprese Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 pound petite sirloin; 4 teaspoons Tuscan spices; 6 cups Romaine lettuce, torn; 5 large Roma tomatoes, diced; 1 cup thinly sliced red onion; 6 ounces fresh mozzarella pearls; 1 cup sliced Kalamata olives; 2 tablespoons Tuscan spices; 1/3 cup red wine vinegar; 2 tablespoons nonfat yogurt; 1 cup water; salt and pepper to taste

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Steak Caprese Salad brings together juicy grilled steak, ripe tomatoes, creamy mozzarella, and fresh basil for a simple yet satisfying meal. It’s a simple way to slow down and enjoy a meal that’s as satisfying as it is nourishing.

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Are you ready to take your salad game to the next level? Meet the Steak Caprese Salad. It’s a vibrant, hearty salad that celebrates the Italian classic with a hearty twist. This salad brings together juicy steak, creamy cheese, ripe tomatoes, and briny olives for a meal that’s as impressive as it is delicious. This recipe uses a flavor packed lesser known cut of meat to take this salad over the top delicious.

What is Caprese?

Caprese is a classic Italian salad. Originating from the sunny island of Capri in Italy, Caprese salad was born out of a love for local produce and the colors of the Italian flag. Traditionally served as an appetizer, it’s made with ripe tomatoes, fresh mozzarella, and fragrant basil, all drizzled with olive oil.

Caprese became a beloved staple because it showcases how fresh ingredients can shine when paired together thoughtfully. It symbolizes the freshness and flavors of the Mediterranean.

Selecting a Perfect Tender and Healthy Cut of Steak

Some think red meat isn’t good for you. Granted too much red meat isn’t all that great, but that can be said of almost everything. But adding steak to your Caprese not only boosts the flavor but also adds valuable nutrients. Steak is an excellent source of high-quality protein, iron, B vitamins, and zinc. These nutrients support muscle growth, energy, and a healthy immune system. Choosing lean cuts can keep your meal both nutritious and satisfying.

To make your salad shine, opt for tender cuts like sirloin, filet mignon, or strip steak. For this recipe I selected a petit sirloin. Look for bright red meat with a fine grain and minimal marbling. Grass-fed options offer a boost of omega-3s and tend to be leaner. This makes them a great pick for health-conscious cooks.

Petit sirloin looks like a filet mignon. However, it has more flavor and is more forgiving. But it’s just as tender and delicious. Try sprinkling your steaks with a robust Tuscan spice blend before pan frying. This simple step infuses the meat with aromatic herbs and spices, creating a savory crust that pairs perfectly with the fresh elements of a Caprese salad.

Pan frying the steaks quickly at a high heat locks in juiciness. It also ensures a tender bite, making your Steak Caprese Salad both hearty and bursting with Mediterranean flair. It also is a healthier way to cook the steaks as opposed to pan frying. Grilling would also work well and add a delicious crust to your steak.

Burrata vs Mozzarella

Burrata and mozzarella may look similar, but they offer different textures and flavors. Mozzarella is firm and milky making it perfect for slicing. Burrata has a soft, creamy center that oozes out when cut. This cheese brings a luxurious richness to any salad.

For this recipe, I opted for some mozzarella pearls. They are bite-sized balls of fresh mozzarella that add a playful touch to your salad. Their small size makes them perfect for tossing into dishes, ensuring each forkful gets a burst of creamy goodness. Sometimes they come marinated which makes them even more delicious. And that marinade makes for a flavor packed dressing for your salad.

Kalamata Olive vs Black Olives

Kalamata olives are known for their dark purple color, almond shape, and bold, tangy flavor. They are naturally ripened on the tree and then cured in red wine vinegar or brine, which gives them a bold, tangy, and slightly fruity taste.

Black olives tend to be milder and have a softer texture. They are often picked before they’re fully ripe and then processed with lye and canned in a salt solution. This results in a milder, less complex flavor and softer texture. While both add depth, Kalamata olives bring a more intense and slightly fruity note to your salad.

Assembling Your Steak Caprese Salad

First, make the dressing. In a cruet or mason jar combine the Tuscan spices with the vinegar, the yogurt, and the water. Shake the container well to combine and refrigerate until you’re ready to serve the salad.

Next, pan fry your steaks. Sprinkle them with your favorite Italian or Tuscan spice blend, salt, and pepper. Place them in a skillet over medium-high heat for 4 to 5 minutes per side. Cook the steaks until your steak reaches the temperatures below for your desired doneness listed below:

Rare: 115–120°F (cool red center)
Medium Rare: 125–130°F (warm red center)
Medium: 135–140°F (warm pink center)
Medium Well: 145–150°F (slightly pink center)
Well Done: 155°F and above (little or no pink)

Remove the steak from the pan and place it on a plate. Tent with foil and let the steak rest. They will continue to cook as it rests, which should bring it to the perfect temperature. Resting steak after cooking is crucial. It allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender bite. If you cut into the steak too soon, the juices will run out, leaving the steak dry and less enjoyable.

Prep the rest of the salad while the steaks are resting. Slice the cherry or Roma tomatoes, red or sweet onion, coarsely chop the Kalamata olives, and chop or tear the basil. You toss all the salad ingredients in a large bowl. Alternatively, you can arrange a layer of lettuce on the plate and top with tomatoes, onion, olives, mozzarella pearls. After the steak has rested, slice it against the grain and arrange several slices on top of each salad. Slicing the steak against the grain shortens the muscle fibers which makes the meat easier to eat.

Enhancing the Flavor Profile of this Steak Caprese Salad

For an extra punch, add a handful of arugula. The spiciness of this rocket lettuce would elevate your salad. You can also try using radicchio for additional color and flavor. When making the dressing try using a balsamic vinegar or glaze. Next, try adding additional flavor with a drizzle of pesto. Or scattering toasted pine nuts for added crunch to amplify the Mediterranean flair. Finally, make sure to sprinkle some freshly ground black pepper or some crushed red pepper flakes on top for a spicy kick.

This steak has all the flavors of a caprese but in a hearty, dinner salad form. The ripe and tangy tomatoes are elevated by the creamy mozzarella pearls. The briny olives highlight the Tuscan seasoning in the steak. And the dressing is simple but perfectly delicious on top of this salad. All on a bed of crisp and cool lettuce. You an make this salad any time of year but is even better when the steak is grilled, offering that smoky flavor to this already delicious salad.

4 servings