Steak Caprese Salad
A spin on a traditional Caprese Salad.... but this time with Steak! This all in one meal is the perfect main/side/salad of summer.
Servings: 6 people
Ingredients
- 2 pounds flank or skirt steak
- ⅓ cup olive oil
- 2 cloves garlic chopped
- 2 tablespoons red wine vinegar
- ¼ cup soy sauce
- 4 tablespoons agave nectar or honey
For the Tomato Salad
- 1-2 pints cherry tomatoes halved
- 1-2 cups fresh mozzarella balls
- ½ cup sun dried tomatoes chopped
- 2-3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Kosher salt
- freshly cracked black pepper
- 1 handful fresh arugula or upland cress
- 2-4 tablespoons red onion thinly sliced
Instructions
- Combine the ingredients for the marinade in a large non-reactive bowl. Add the steak and marinate for at least 2 hours up to 24.
- Heat a grill over medium high heat. Remove the steak from the marinade and generously season with salt and pepper. Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get crisscross grill marks. Cook until medium/medium rare, or medium, depending on your preference, and then remove to a cutting board and let rest for 10 minutes.
- In a large bowl, toss the halved cherry tomatoes, torn mozzarella and sun dried tomatoes with a few tablespoons of olive oil, red wine vinegar, salt, pepper, arugula and red onions.
- Slice the steak against the grain and top with the tomato salad. Serve immediately.
Notes
Use your favorite greens to make your favorite summer meal.
Nutrition
Calories: 512kcal | Carbohydrates: 20g | Protein: 39g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 673mg | Potassium: 973mg | Fiber: 2g | Sugar: 15g | Vitamin A: 557IU | Vitamin C: 25mg | Calcium: 98mg | Iron: 4mg