Steak Caprese Salad
Total Time
2 hours and 30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(2)
Ingredients
6 servings
- 2 pounds flank or skirt steak
- 1/3 cup olive oil
- 2 cloves garlic (chopped)
- 2 tablespoons red wine vinegar
- 1/4 cup soy sauce
- 4 tablespoons agave nectar or honey
- 1-2 pints cherry tomatoes (halved)
- 1-2 cups fresh mozzarella balls
- 1/2 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)
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Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Slice the steak against the grain and top with the tomato salad. Serve immediately.
Step 5
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