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close up caprese steak salad sauteed mushrooms onions, lettuce, tomatoes, bacon in reduced balsamic dressing

Caprese Steak Salad in a Reduced Balsamic Vinaigrette


Description

Grilled Steak Caprese Salad is a wonderful light summer salad with grilled steak, fresh mozzarella, grilled corn, mushrooms, onions and tomatoes all over a fresh bed of green lettuce and drizzled in a balsamic reduction vinaigrette.


Ingredients

Scale

FOR THE BALSAMIC VINAIGRETTE:

  • 1 Cup Balsamic Vinegar
  • 2 Tablespoons Mayonnaise
  • 2 Tablespoons Whole Milk
  • 1 Tablespoon Fresh Lemon Juice
  • 1/2 teaspoon Dijon Mustard
  • Salt and pepper to taste

FOR THE SALAD:

  • 12 Cooked Sirloin Steaks (or steak of choice), cooked to desired doneness, cooled and thinly sliced
  • 34 Cups Mixed Greens
  • 1 Handful Grape Tomatoes
  • 34 slices Cooked Nitrate Free Bacon, crumbled
  • 610 Fresh Mozzarella Balls
  • Sauteed and Caramelized Onions and Mushrooms
  • 1 Cup Feta Cheese
  • 1 Avocado, sliced or cubed
  • Balsamic Dressing drizzled on top
  • Other options: grilled asparagus, fresh basil, grilled corn, black beans, fresh herbs

Instructions

FOR THE BALSAMIC VINAIGRETTE:

  1. Bring the vinegar to a boil in a small saucepan. Once it reaches a boil quickly lower the heat and simmer it, stirring often, until it reduces by half (approximately 8-10 min.)
  2. Meanwhile, whisk the remaining ingredients together.
  3. Once the balsamic vinegar has cooled, whisk the remaining ingredients into it.  Taste for seasoning and add salt and/or pepper if needed.

FOR THE SALAD:

  1. Begin by placing mixed greens into a large serving bowl or platter.
  2. Begin layering ingredients in rows starting with the steak in the middle – then cheese, tomatoes, onions and mushrooms, avocado, corn, bacon, ham etc.
  3. Drizzle the balsamic reduction over the steak and mushrooms.
  4. Drizzle some of the balsamic vinaigrette over the rest of the salad.

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