Steak Caprese Arugula Salads is a simple summer salad recipe with burrata cheese on a bed of greens with balsamic glaze and charred tomatoes!
- 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
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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.
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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.