Steak Caprese Arugula Salads
Steak Caprese Arugula Salads is a fantastic, simple recipe that can be made in a large skillet or on your Blackstone flat top griddle!
Charred tomatoes on a bed of greens with sliced steak, burrata cheese, and balsamic glaze for a tasty and healthy meal.
I wrote this recipe as a meal for two and only used one of these steaks, but cooked an extra steak for another recipe.
How to make Steak Caprese Arugula Salads
First, preheat your Blackstone flat top griddle or a large skillet to medium/ medium high.
Add cooking oil of choice, grape or cherry tomatoes, kosher salt, and pepper.
Cook these for about 5 minutes, mixing a few times.
Season your steak on both sides with kosher salt and pepper.
You can scoot the tomatoes to one side if using a large skillet to make room for the steak.
Add a little more cooking oil to your griddle or skillet and the steak.
Cook the steak for 3 to 4 minutes per side for medium rare/ medium.
And continue mixing tomatoes.
Remove your steak to rest before slicing.
And add some Italian seasoning and a drizzle of balsamic glaze to the tomatoes and let them cook for about 1 more minute.
This would be a fantastic meal just by itself!
Divide some arugula or lettuce of choice between two plates or bowls, and toss with some balsamic vinaigrette salad dressing.
Top each salad with burrata or fresh mozzarella cheese, the charred tomatoes, sliced steak, and more balsamic glaze over top.
I did let my steak rest for several minutes before slicing and let the tomatoes cool slightly before adding to the salads.
Steak Caprese Arugula Salads are just as gorgeous as they are delicious!
If you like Steak Caprese Arugula Salads, you might also like these recipes…
Cherry and Goat Cheese Chicken Salads
Chimichurri Steak Breakfast Bowls
Meal Prep Steak and Egg Bites
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Steak Caprese Arugula Salads
Steak Caprese Arugula Salads is a simple summer salad recipe with burrata cheese on a bed of greens with balsamic glaze and charred tomatoes!
Ingredients
- cooking oil of choice
- 1 pint cherry or grape tomatoes
- kosher salt, pepper
- 1 (12-ounce) steak of choice (I used strip steak)
- 1 teaspoon Italian seasoning blend
- balsamic glaze (vinegar section of grocery store or Amazon)
- 4 to 6 cups arugula or lettuce of choice
- 3 to 4 tablespoons balsamic vinaigrette
- 4 ounces burrata cheese or fresh mozzarella
Instructions
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Preheat your Blackstone griddle or large skillet to medium/ medium high. Add cooking oil of choice, tomatoes, kosher salt, and pepper. Cook 5 minutes, mixing a few times.
-
Season steak on both sides with kosher salt and pepper. Scoot tomatoes to one side if using skillet. Add more cooking oil to griddle or skillet and the steak.
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Cook the steak 3 to 4 minutes per side for medium rare/ medium. Continue mixing tomatoes. Remove steak to rest before slicing, add Italian seasoning and some balsamic glaze to tomatoes and let cook 1 more minute.
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Divide arugula between two plates or bowls, toss with the balsamic vinaigrette. Top each with burrata or mozzarella cheese, tomatoes, sliced steak, and more balsamic glaze over top.
Note: I let my steak rest for several minutes before slicing and let the tomatoes cool slightly before adding to the salads.
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