The secret to a truly memorable Caprese steak salad lies in the quality of your ingredients and a perfectly cooked steak. This recipe combines tender flat iron steak with fresh, bright elements like grape tomatoes, creamy bocconcini, and crisp mixed greens, all brought together with a tangy balsamic dressing. This Caprese steak salad is not just a meal; it’s an experience. It’s perfect for a quick weeknight dinner but elegant enough to impress guests. I remember the first time I made this, I almost overcooked the steak, but pulling it off the grill slightly before my desired doneness and letting it rest made all the difference.
Ingredients for caprese steak salad
- 3/4 lb. Flat Iron Steak
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 2 cloves garlic (minced)
- 1 teaspoon salt
- ¼ teaspoon pepper
- 8 cups of mixed greens
- 1 cup of grape tomatoes halves
- 1 cup of bocconcini mozzarella balls
- 1 avocado (seeded and sliced)
How to make caprese steak salad
- Whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper in a bowl to create the marinade. Reserve half of this mixture in the refrigerator for later use as a dressing. Pour the remaining half over the flat iron steak in a glass bowl or a resealable plastic bag. Marinate in the refrigerator for at least 30 minutes to 2 hours, turning occasionally.
- Preheat your grill to medium-high heat and lightly oil the grill grate to prevent sticking. Cook the marinated steak for 3-5 minutes per side, or until a meat thermometer registers your desired doneness. For Medium Rare, aim for 145°F; for Medium, 160°F; and for Well Done, 170°F.
- Once cooked, remove the steak from the grill and let it rest on a cutting board for at least 5 minutes. This allows the juices to redistribute throughout the meat, ensuring a tender and flavorful result. Slice the steak thinly against the grain.
- For the salad, arrange the mixed greens, halved grape tomatoes, bocconcini mozzarella balls, and sliced avocado in a large, shallow serving bowl. Sprinkle with a little extra salt and pepper if desired. Top with the thinly sliced steak. Drizzle generously with the reserved balsamic dressing just before serving. This salad can also be served in individual portions on smaller plates.
Pro tips
- For best results, allow your flat iron steak to come to room temperature for about 15-20 minutes before grilling to ensure even cooking.
- When grilling the steak, use a meat thermometer to ensure desired doneness: Medium Rare at 145°F, Medium at 160°F, and Well Done at 170°F. For poultry, aim for 165°F (74°C).
- Store leftover Caprese steak salad components separately in the refrigerator for up to 2 days to maintain freshness. Dress right before serving.
This Caprese steak salad is a fantastic way to enjoy a light yet satisfying meal. Experiment with adding grilled corn or bell peppers for extra flavor. Enjoy this fresh and flavorful dish!
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