Caprese Steak Salad is a bright, summer-ready salad featuring balsamic-marinated steak, sweet cherry tomatoes, creamy mozzarella, ripe avocado, red onion, and fresh basil served over a bed of mixed greens.
CAPRESE STEAK SALAD
A classic Caprese—ripe tomatoes, fresh mozzarella, and basil—gets an upgrade with balsamic-marinated flat iron steak and sliced avocado. The result is a satisfying, flavorful salad that works as a light main course or an impressive side for summer gatherings.
This hearty salad delivers protein and bright, fresh flavors, making it a great option for backyard barbecues, picnic lunches, or a simple weeknight dinner.
TYPES OF STEAK
While this recipe uses a flat iron steak, you can substitute any tender cut or even use leftover cooked steak. Good alternatives include:
- Top sirloin
- New York strip
- Skirt steak
- Filet mignon (tenderloin)
The marinade doubles as the salad dressing: a simple balsamic vinaigrette of balsamic vinegar, olive oil, garlic, salt, and pepper. Before marinating the steak, reserve half of the vinaigrette to dress the salad so the flavors remain bright and balanced.
Marinate the steak in the refrigerator for 30 minutes up to 2 hours, turning occasionally to ensure even coverage. Use a resealable bag or a covered glass container for best results.
Grill the steak to your preferred level of doneness. Remove the steak from heat when the internal temperature reads about 5°F less than your target, as carryover cooking will raise the temperature slightly while the meat rests.
- Medium-rare: 145°F — warm red center
- Medium: 160°F — warm pink center
- Well done: 170°F — little or no pink
The balsamic marinade helps create a rich, caramelized crust on the steak when it’s grilled, enhancing both texture and flavor.
After grilling, let the steak rest for a few minutes before slicing it thinly against the grain. This preserves the juices and ensures tender bites throughout the salad.
The finished salad combines sweet cherry tomatoes, savory sliced steak, buttery avocado, and soft mozzarella for a delightful mix of textures and flavors. Finish with the reserved balsamic vinaigrette and scatter fresh basil leaves on top.
VARIATIONS
- Leafy greens: Use romaine, baby spinach, arugula, or a mixed greens blend.
- Cheese alternatives: Swap bocconcini for goat cheese, feta, or gorgonzola for a different flavor profile.
- Dressing options: If you prefer, substitute the balsamic vinaigrette with blue cheese dressing, ranch, or your favorite bottled dressing.
OTHER BEEF RECIPES
- Pepper Steak
- Beef and Broccoli Stir Fry
- Cheater Korean Beef
- Garlic Butter Steak Bites
- Barbacoa Tacos
- White Castle Sliders
- Beef Enchilada Dip
- Easy Beef Burrito Skillet
Cook Time: 10 mins
Total Time: 50 mins
Servings: 4
Ingredients
- 3/4 lb. flat iron steak (other cuts such as top sirloin or tenderloin work too)
Marinade:
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
Salad:
- 8 cups mixed greens
- 1 cup grape tomatoes, halved
- 1 cup bocconcini mozzarella balls
- 1 avocado, pitted and sliced
- 1/2 red onion, thinly sliced
- 1/4 cup basil leaves, sliced
Instructions
- Whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper. Reserve half of the mixture in the refrigerator to use as the salad dressing.
- Place the steak in a resealable bag or glass container and pour the remaining marinade over it. Marinate in the refrigerator for 30 minutes to 2 hours, turning occasionally.
- Preheat the grill to medium-high and oil the grates. Grill the steak 3–5 minutes per side, or until a meat thermometer reaches your desired temperature: medium-rare 145°F, medium 160°F, well done 170°F.
- Remove the steak from the grill and let it rest for about 5 minutes. Slice thinly against the grain.
- Assemble the salad in a large shallow bowl: spread the mixed greens, add tomatoes, mozzarella, avocado, red onion, and basil. Season with a little salt and pepper, then top with the sliced steak and drizzle with the reserved balsamic dressing. Serve family-style or portion onto individual plates.
Video
Optional video available demonstrating the recipe steps and plating.
Serving: 1
Cuisine: American • Course: Main Course • Author: Christy Denney
