Steak Arugula Caprese Salad
This fresh salad combines tender grilled steak, peppery arugula, sweet cherry tomatoes, creamy mozzarella, and tangy balsamic glaze for a light yet satisfying meal.
Equipment
- 1 grill or skillet for cooking steak
- 1 large bowl for salad assembly
- 1 whisk for making dressing
Ingredients
- 1 lb sirloin ribeye, or flank steak
- 1 tablespoon olive oil for steak
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 4 cups fresh arugula
- 1 cup cherry tomatoes halved (red and yellow)
- 1 cup fresh mozzarella balls bocconcini
- 2 tablespoons olive oil for dressing
- 1 tablespoon balsamic glaze plus extra for drizzling
- 1 teaspoon Dijon mustard
- Salt and pepper to taste for dressing
Instructions
- Rub steak with olive oil, salt, black pepper, and garlic powder.
- Grill or pan-sear steak over high heat for 3 to 5 minutes per side, depending on thickness.
- Let steak rest for 5 minutes, then slice thinly against the grain.
- Arrange arugula on a large plate or bowl as the salad base.
- Add halved cherry tomatoes and fresh mozzarella evenly over the arugula.
- Whisk together olive oil, balsamic glaze, Dijon mustard, salt, and pepper to make the dressing.
- Layer sliced steak over the salad.
- Drizzle the dressing and additional balsamic glaze over the assembled salad.
- Serve immediately while the steak is still slightly warm.
Notes
- Let steak rest before slicing to retain juiciness.
- Use high heat to get a good sear and grill marks.
- Add avocado or toasted nuts for extra texture.