Caprese Steak Salad

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Instructions

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1 Season steaks

Remove the steaks from the fridge 20-30 min prior to cooking. Pat them dry with kitchen paper, drizzle with oil and rub them with the paprika powder and black pepper. Set aside.

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2 Prep veggies

Rinse, dry and chop the Romaine lettuce. Wash and chop the cucumbers. Wash the tomatoes and finely slice. Slice the sun-dried tomatoes. Drain and finely slice the mozzarella.

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3 Mix dressing

In a small bowl, combine the Dijon mustard, white balsamic vinegar, honey, olive oil, salt and black pepper. Mix well and set aside - this is your dressing

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4 Fry steaks

Heat a large pan over a high heat. Once hot, add the steak and fry for 2 min on each side or until cooked to your liking. Transfer the steak to a plate and leave to rest for 10 min. Season generously with salt. Once rested, slice the steak.

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5 Assemble salad

On a plate, alternately layer the tomato and mozzarella slices with the fresh basil leaves. Add the lettucesun-dried tomato slices and cucumber to the plate. Top with the steak slices. Drizzle with the dressing.

Tips for fussy eaters

Serve the salad components separately, without any dressing.

Pro tip

Why not cook the steaks on the grill / barbecue / braai?

Did you know, that like Margarita pizza, traditional Caprese salad features all the colours of the Italian flag? 

Cooking Time: 20 min

Cals 644 · Prot 69 · Carbs 12 · Fat 34

Gluten-Free

Ingredients

Number of people

Steaks

Sirloin steak 400 Grams
Olive oil 2 Tbsp
Paprika powder 2 Grams
Black pepper 0.5 Tsp
Salt 0.5 Tsp

For salad

Romaine lettuce 200 Grams
Cucumber 1 Piece
Tomatoes 2 Pieces
Sun dried tomatoes 30 Grams
Mozzarella ball 125 Grams
Fresh basil 15 Grams

Dressing

Dijon mustard 6 Grams
White balsamic vinegar 15 ML
Honey 20 Grams
Olive oil 3 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Did you know, that like Margarita pizza, traditional Caprese salad features all the colours of the Italian flag? 

Cooking Time: 20 min

Cals 644 · Prot 69 · Carbs 12 · Fat 34

Gluten-Free

Instructions

photo

1 Season steaks

Remove the steaks from the fridge 20-30 min prior to cooking. Pat them dry with kitchen paper, drizzle with oil and rub them with the paprika powder and black pepper. Set aside.

photo

2 Prep veggies

Rinse, dry and chop the Romaine lettuce. Wash and chop the cucumbers. Wash the tomatoes and finely slice. Slice the sun-dried tomatoes. Drain and finely slice the mozzarella.

photo

3 Mix dressing

In a small bowl, combine the Dijon mustard, white balsamic vinegar, honey, olive oil, salt and black pepper. Mix well and set aside - this is your dressing

photo

4 Fry steaks

Heat a large pan over a high heat. Once hot, add the steak and fry for 2 min on each side or until cooked to your liking. Transfer the steak to a plate and leave to rest for 10 min. Season generously with salt. Once rested, slice the steak.

photo

5 Assemble salad

On a plate, alternately layer the tomato and mozzarella slices with the fresh basil leaves. Add the lettucesun-dried tomato slices and cucumber to the plate. Top with the steak slices. Drizzle with the dressing.

Tips for fussy eaters

Serve the salad components separately, without any dressing.

Pro tip

Why not cook the steaks on the grill / barbecue / braai?

Ingredients

Number of people

Steaks

Sirloin steak 400 Grams
Olive oil 2 Tbsp
Paprika powder 2 Grams
Black pepper 0.5 Tsp
Salt 0.5 Tsp

For salad

Romaine lettuce 200 Grams
Cucumber 1 Piece
Tomatoes 2 Pieces
Sun dried tomatoes 30 Grams
Mozzarella ball 125 Grams
Fresh basil 15 Grams

Dressing

Dijon mustard 6 Grams
White balsamic vinegar 15 ML
Honey 20 Grams
Olive oil 3 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
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