Name: Steak Caprese Salad with Mushrooms
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 8 ounces fresh mozzarella pearls; 1 ½ to 2 cups cherry tomatoes, halved; ⅓ cup fresh basil, thinly sliced; 2 tablespoons extra virgin olive oil; 1 teaspoon minced garlic; ¼ teaspoon salt; ¼ teaspoon coarse ground black pepper; 1 cup mushrooms, sliced; 1 tablespoon olive oil (for cooking mushrooms); 3 hearts romaine lettuce, washed and chopped; 2 New York strip steaks (12–16 ounces each); Salt and black pepper, for seasoning steaks; Balsamic vinegar, for drizzling

Description

A vibrant, hearty dish that beautifully showcases the balance of flavors from fresh ingredients.

Ingredients

Scale

8 ounces fresh mozzarella pearls
1 ½ to 2 cups cherry tomatoes, halved
⅓ cup fresh basil, thinly sliced
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
¼ teaspoon salt
¼ teaspoon coarse ground black pepper
1 cup mushrooms, sliced
1 tablespoon olive oil (for cooking mushrooms)
3 hearts romaine lettuce, washed and chopped
2 New York strip steaks (12–16 ounces each)
Salt and black pepper, for seasoning steaks
Balsamic vinegar, for drizzling

Instructions

In a medium bowl, combine the fresh mozzarella pearls, halved cherry tomatoes, and sliced basil. Stir in the minced garlic and extra virgin olive oil, along with the salt and ground black pepper. It’s important to mix these ingredients gently to maintain the structure of the mozzarella pearls. Once everything is combined, allow the mixture to sit at room temperature.
Heat a tablespoon of olive oil in a skillet over medium-high heat. Add your sliced mushrooms and cook, stirring occasionally, for about 5 to 7 minutes until the mushrooms turn golden and tender. Season them lightly with salt and pepper.
While the mushrooms are cooking, season your New York strip steaks generously with salt and black pepper on both sides. Preheat your grill to high heat or heat a large skillet on the stove. Cook the steaks for about 4–5 minutes on each side or until they reach your desired level of doneness. Let the steaks rest for about 5 minutes before slicing them thinly against the grain.
On a large platter or individual plates, start with a bed of the chopped romaine lettuce. Layer the sliced steak and sautéed mushrooms on top of the lettuce. Spoon the marinated mozzarella and tomato mixture over the entire salad evenly. Drizzle some balsamic vinegar just before serving. Enjoy immediately!

Notes

Ensure not to overcrowd the skillet when cooking mushrooms to achieve a nice sear and prevent steaming.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Lunch

Nutrition

Calories: 450 kcal
Sodium: 900 mg
Protein: 35 g