Steak Arugula Caprese Salad
This salad blends juicy steak, fresh arugula, cherry tomatoes, mozzarella, and basil with a flavorful balsamic dressing for a hearty yet refreshing meal that’s quick and easy to prepare.
Equipment
- 1 grill or grill pan for cooking the steak
- 1 large serving platter
- 1 small mixing bowl for dressing
- 1 whisk or fork for mixing dressing
Ingredients
- 1 lb steak flank or sirloin, grilled and sliced
- 4 cups arugula washed
- 1 cup cherry tomatoes halved (mixed red and yellow)
- 8 oz fresh mozzarella balls halved
- 2 tbsp fresh basil chopped
- Salt to taste
- Black pepper to taste
- Balsamic glaze for drizzling
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 clove garlic minced
- Salt to taste
- Black pepper to taste
Instructions
- Season steak with salt and black pepper, grill to desired doneness, and let rest before slicing thinly against the grain.
- Whisk olive oil, balsamic vinegar, minced garlic, salt, and black pepper in a small bowl to prepare dressing; adjust seasoning as needed.
- Arrange washed arugula evenly on a large serving platter as the salad base.
- Scatter halved cherry tomatoes and mozzarella balls over the arugula, mixing colors for visual appeal.
- Layer sliced steak evenly over the salad.
- Sprinkle chopped fresh basil on top for flavor and freshness.
- Drizzle the prepared dressing over the salad, then add a finishing touch of balsamic glaze.
- Toss gently to combine ingredients; season with additional salt and pepper if desired before serving.
Notes
- Substitute arugula with fresh spinach for a milder flavor.
- Add avocado slices or nuts for richness and crunch.
- Use flavored olive oil for enhanced dressing taste.
- Store leftovers refrigerated and consume within 2 days.