Caprese Steak Salad with Mozzarella, Tomatoes in a Reduced Balsamic Vinaigrette

Grilled Steak Caprese Salad with the most delicious savory reduced balsamic vinaigrette, you won’t want to miss a drop!

STEAK CAPRESE SALAD REDUCED BALSAMIC VINAIGRETTE

I’m pretty sure there is no such thing as STEAK Caprese Salad.  I’m not sure, I’ve never googled it to be honest, but that’s really what this is when you dissect it.

All I knew was I wanted to make steak the other night, but I didn’t want all the heavy usual sides that go with it.   So I decided to make a salad with what I had on hand.

There are no fast hard rules when making this salad.  But one thing I will tell you is, if you skip the balsamic reduction then you are missing out on the whole point of this salad!

If you are familiar with balsamic reduction, then you know its one of the most out of this world delicious things ever, especially over steak.

If you aren’t familiar with it, you simply boil your balsamic vinegar until it reduces and usually stinks up your entire house in the process, but it is sooo worth it, trust me.

But it can also be quite strong.  It’s perfect on our Caprese Salad with Eggplant because it’s just drizzled on.  But in this case, it’s an entire salad, and well, that would be too much.

So we made a type of dressing with it by adding some mayonnaise, lemon juice, milk and Dijon mustard and drizzled it all over the top right before serving it.

OMG !!!!   Soooooooo good!

STEAK CAPRESE SALAD REDUCED BALSAMIC VINAIGRETTE

This salad came together by simply grilling 2 sirloin steaks on the grill.  I didn’t marinade them, I just added Montreal steak seasoning and a little more sea salt and got them on a hot grill.  I cooked it for probably 4 minutes on each side and let it rest while I made the rest of the salad.

I already had some mushrooms and onions in the fridge, well because I always do really.  I can’t get enough of them.  But if you’re a normal person, then get yourself some baby bella mushrooms and an onion and saute them in a hot skillet with a little olive oil, salt and pepper and let them soften and caramelize.

STEAK CAPRESE SALAD REDUCED BALSAMIC VINAIGRETTE

I grabbed some mixed greens, some spinach, feta cheese, mozzarella cheese, homegrown tomatoes, there’s some avocado in there too somewhere I just can’t see it, bacon, strawberries …

Anyway, there’s just a bunch of things happening in this bowl.  The point is there really is no exact recipe.  I added the cooled steak that I sliced ever so thinly and drizzled the balsamic dressing all over it.

Oh mama!   For real, this was UH-mazing.  So many flavors.  The meatiness of the steak with the onions and mushrooms with the caprese flavors of the mozzarella and tomatoes.  It was just incredible.

My son of course added a little homemade ranch to the scene, but that’s what he does!

STEAK CAPRESE SALAD REDUCED BALSAMIC VINAIGRETTE

 

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Caprese Steak Salad with Mozzarella, Tomatoes in a Reduced Balsamic Vinaigrette

Ingredients

FOR THE BALSAMIC VINAIGRETTE:

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

FOR THE SALAD:

  • 1-2 Cooked Sirloin Steaks (or steak of choice), cooled and thinly sliced
  • 3-4 Cups Organic Mixed Greens (spinach, kale, romaine, etc)
  • 1 Handful Organic Grape Tomatoes
  • 3-4 slices Cooked Organic Nitrate Free Bacon, crumbled
  • 6-10 Fresh Mozzarella Balls
  • Sauteed and Caramelized Onions and Mushrooms
  • 1 Cup Cubed Ham
  • 1 Cup Organic Feta Cheese
  • 1 Organic Avocado, sliced or cubed
  • Balsamic Dressing drizzled on top
  • Other options: grilled asparagus, fresh basil, grilled corn

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 and slowly drizzle and whisk into the vinegar

FOR THE SALAD:

  1. Begin by placing the salad in a large bowl
  2. In rows, place the feta cheese, tomatoes, onions and mushrooms, avocado, corn, bacon, ham etc.

Recipe Source:  HappilyUnprocessed.com
I used all organic ingredients whenever possible when making this recipe, and hope you do too!  🙂

THANKS TO THOSE OF YOU WHO FOUND US ON PINTEREST!

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Comments

  1. Anonymous says:

    I have leftover steak and onions and peppers in the fridge. I know what I’m making for dinner tonight!

    • Well there’s half the dinner right there! Now all you need to do is add the salad and fixins. Be sure to make that dressing, it’s the bomb!

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