Caprese Steak Salad
Caprese Steak Salad. Summer tomato season is here and we are alllll about it. Juicy, sweet heirloom tomatoes layered with fresh mozzarella cheese and basil. Topped with grilled ribeye and MORE…yes more…cherry tomatoes. Drizzled with lots of olive oil, salt, pepper, some chimichurri, and balsamic glaze. Served alongside some crispy grilled bread, totally key by the way. An incredibly easy and super fun summer dinner !!
Day three of summer….yes, I am counting the days. It is my favorite season and I cannot help but be super excited. So another summer recipe. A caprese salad, but do it up a little fancier with some grilled ribeye.
We had too many delicious heirloom tomatoes not to do something fun and summery with them. So a caprese salad it is, but make it extra delicious by adding grilled juicy ribeye. Lots of tomatoes, lots of fresh mozzarella, lots of basil leaves. All topped with that juicy ribeye, chimichurri sauce, and balsamic glaze. Summer is all about the colors and flavors and dish has an amazing combination of both of those things.
Not only am I counting the days of summer, but I am also counting the days to the weekend…typical of me. But anyway, tomorrow night starts my weekend and I am totally looking forward to my beachy cocktail on the deck after this week at work. It has been busy, to say the least. But we are almost there you guys, and I have a fun weekend coming up which I am super excited to share all my good eats with you guys !!
Ingredients
salt and pepper
2 (12 ounce) ribeye steaks; drizzled with olive oil & sprinkled generously with William Sonoma Steakhouse Rub
5 large heirloom tomatoes; sliced
8 ounces fresh mozzarella; sliced
1 cup fresh basil leaves
10 ounces cherry tomatoes
1/4 cup olive oil for drizzling
balsamic glaze for drizzling
For the Avocado Chimichurri
1/3 cup olive oil
1 cup fresh parsley
juice of 1 lime
1/8 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 avocado; diced
Directions
Heat the grill to medium heat. Cook the steaks for 3 - 5 minutes per side depending on the thickness for medium rare. Remove and slice thinly.
Make the Avocado Chimichurri. Add all ingredients to the bowl of a food processor and pulse until coarsely chopped. Taste and adjust seasonings. Set aside.
Assemble the salad. Layer the heirloom tomatoes, mozzarella, and basil. Top with steaks and cherry tomatoes. Drizzle with olive oil and season with salt and pepper. Drizzle with chimichurri and balsamic glaze.
