Warm Caprese and Steak Salad

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I’d like to say that there’s no improving on a caprese salad, but the truth is, Laura’s Lean Beef Tenderloin and a touch of heat make a different and every bit as delicious dish. So maybe it’s not an improvement, but it’s another fabulous dish.

Caprese and Steak Salad

Prep Time: 5 minutes
Cooking Time: about 15 minutes
Serves: 4

1 pound Laura’s Lean Beef Tenderloin Steaks
8 ounces fresh mozzarella, sliced into 16 pieces
1 large, ripe red tomato, sliced
1/4 cup chopped fresh basil
1 tablespoon fresh olive oil
Optional: Salt and pepper, balsamic vinegar

1. Grill steaks to desired degree of doneness. Let steaks rest 5 minutes, then slice.
2. Arrange sliced mozzarella with sliced steak and sliced tomato on a heat-proof dish and return to grill (lid closed) just long enough to let mozzarella start melting slightly.
3. Remove dish from grill. Sprinkle with basil and drizzle with olive oil. Add optional salt, pepper and balsamic vinegar if desired and serve immediately.

Nutrition information (without salt, pepper or balsamic vinegar) per serving (4 ounces beef, 2 ounces mozzarella):
Calories 323; Calories from Fat 166 (51% from Fat); Fat 17g; Cholesterol 85mg; Sodium 132mg; Carbohydrate 2g; Fiber 1g; Protein 37g; Vitamin A 9%; Vitamin C 10%; Calcium 1%; Iron 11%.

Barb Freda Healthy, Delicious Recipes

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