Petite sirloin is the centerpiece in this deliciously simple dinner salad. Steak Caprese Salad is perfect for summer nights when you don’t want to cook.
I’ve stumbled on the most delicious cut in inexpensive meat in the marked down section at my local grocery store. If you haven’t tried a petite sirloin what are you waiting for? These little beauties are melt in your mouth delicious, especially in this Steak Caprese Salad!! And for the price you honestly can’t beat it!! It allows you to splurge on items in this salad like the fresh mozzarella pearls. Is it just me? Or can you eat a whole package in one sitting like potato chips? No? Just me? *hangs head in shame*
The only reason I know about these tasty gems is from the marked down section at my grocery store. Otherwise, I might not have tried them at all. It’s a shame, I know, because these steaks are almost filet like in their tenderness and definitely rib-eye like in their flavor. I’ve used them tacos and this salad, that I can remember. Memory = sieve remember…
They’re sort of elliptical shaped? I was thinking kidney, but no. Amoeba? No. Not really. Tongue? Oh please don’t go there. *shudder*
They’re a really pale pink, but don’t let that fool you. As you can see from the photos, they will have a nice red center when cooked medium rare. They will have a beautiful pink center if it’s medium; they will act just like a regular steak, because that’s truly what they are.
I’ve marinated them and broiled them for the tacos. I can’t seem to find that post. I might not have actually posted about them. S said that I could make those again they were really good! The broiled perfectly. I let them rest perfectly before thinly slicing into them for the tacos. Yeah. That was a delicious meal! I remember it. And for this meal, I simply sprinkled some Tuscan spices on them and pan seared them. I think I could have let them cook a little bit longer but I didn’t mind the medium rare of these steaks. The absorbed the flavor of the Tuscan spices perfectly. The flavors truly complimented the dressing, mozzarella, and the ripe tomatoes. I’m making myself hungry. I should stop before I start licking the screen.
Okay, the only thing that didn’t make it was the basil. My grocery didn’t have fresh basil. I know. It’s sacrilege this time of year, but they’re not the most reliable source for fresh herbs ANY time of year. Oh I long for an herb garden. Heck! I long for a balcony that gets even the most remote amount of sun so I could grow some herbs. I will have to resort to a window herb garden at work for now. But since it is a caprese, please make sure to add some basil. I’d suggest 1/2 cup thinly sliced.
he lesson to be learned here is to not shy away from cuts of meat you’re not familiar with. I’ve found two delicious cuts that I will definitely be snatching up if I see them at the mark down section again.
Petite sirloin is the centerpiece in this deliciously simple dinner salad. Steak Caprese Salad is perfect for summer nights when you don't want to cook.
- 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
- Heat a large skillet coated with cooking spray over medium-high heat. Sprinkle the steaks with 1 teaspoon of Tuscan spice blend on each side. Place in the skillet and cook 4 to 5 minutes per side or until the desired degree of doneness has been reached. Allow to rest 5 minutes before slicing.
- Combine the next five ingredients (lettuce through Kalamata olives) in a large mixing bowl and toss.
- Combine the remaining ingredients in a salad cruet shake well until the yogurt is incorporated and smooth or small mixing bowl and stir with a whisk until smooth.
- Divide the lettuce mixture evenly between 4 plates. Thinly slice the steaks and top each plate evenly with the slices. Drizzle with dressing and serve with bread.