Description
This Steak Caprese Salad with Mushrooms is a flavorful and fresh dish combining juicy grilled New York strip steaks, tender sautéed mushrooms, and a vibrant Caprese-inspired mix of mozzarella pearls, cherry tomatoes, and basil. Served atop crisp romaine lettuce and finished with a drizzle of balsamic vinegar, this salad offers a perfect balance of savory and fresh flavors ideal for a quick and satisfying meal.
Ingredients
Scale
Caprese Mixture
- 8 ounces fresh mozzarella pearls
- 1 ½ to 2 cups cherry tomatoes, halved
- â…“ cup fresh basil, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon minced garlic
- ¼ teaspoon salt
- ¼ teaspoon coarse ground black pepper
Mushrooms
- 1 cup mushrooms, sliced
- 1 tablespoon olive oil (for cooking mushrooms)
- Salt and black pepper, to taste
Salad Base & Steak
- 3 hearts romaine lettuce, washed and chopped
- 2 New York strip steaks (12–16 ounces each)
- Salt and black pepper, for seasoning steaks
Finishing Touch
- Balsamic vinegar, for drizzling
Instructions
- Prepare the Caprese Mixture: In a medium bowl, gently combine the mozzarella pearls, halved cherry tomatoes, sliced basil, minced garlic, extra virgin olive oil, salt, and coarse black pepper. Stir carefully to mix without breaking the mozzarella. Set aside at room temperature to allow the flavors to meld.
- Cook the Mushrooms: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the sliced mushrooms and sauté for 5 to 7 minutes, stirring occasionally, until they turn golden brown and tender. Season with a pinch of salt and black pepper, then remove from heat.
- Cook the Steaks: Season both sides of the New York strip steaks generously with salt and black pepper. Grill over medium-high heat or sear in a hot skillet to your desired level of doneness (approximately 4–5 minutes per side for medium-rare). Once cooked, transfer steaks to a plate and let rest for 5 minutes to retain juices. Slice steaks thinly against the grain for tenderness.
- Arrange the Salad Base: Place the chopped romaine lettuce evenly on a large serving platter or divide among individual plates as the foundation of the salad.
- Assemble the Salad: Layer the sliced steak and sautéed mushrooms over the romaine lettuce. Then, spoon the marinated mozzarella and tomato mixture evenly on top, distributing the vibrant colors and flavors across the salad.
- Finish and Serve: Drizzle a light amount of balsamic vinegar over the entire salad just before serving to add a sweet tangy brightness. Serve immediately and enjoy the medley of textures and flavors.
Notes
- Allowing the Caprese mixture to rest at room temperature enhances the flavor blend.
- Mushrooms can be any variety you prefer; cremini or button mushrooms work well.
- Resting the steak after cooking helps keep it juicy and tender when sliced.
- For a more intense flavor, balsamic glaze can be used instead of vinegar.
- This salad can be served warm or at room temperature.
- Adjust seasoning to taste, especially salt and pepper for mushrooms and steak.
