NEXT LEVEL RIBEYE CAPRESE SALAD

Prep Time 5 minutes - Total Time 30 minutes - Serves 2


We've all had that classic Caprese Salad in an Italian restaurant, mozzarella, tomatoes and basil. I've switched up the sliced tomatoes with balsamic roasted cherry tomatoes, turn the basil into pesto and add steak, Bellissimo.


Thank you Le Creuset for gifting me this absolutely beautiful 26cm Cast Iron Round Skillet in Black Onyx, I bloody love it! It’s just amazing for cooking that steak to perfection.



Ingredients

  • 200g of aromatico vine tomatoes.

  • 2 tbsp of balsamic vinegar.

  • 3 tbsp of extra-virgin olive oil.

  • 1 ribeye.

  • 1 ball of buffalo mozzarella.


Pesto Ingredients

  • 30g of Parmigiano Reggiano, grated.

  • 30g of pine nuts.

  • 1 large bunch of fresh basil.

  • 100ml of good quality olive oil.

  • 2 garlic cloves.

  • 1/2 juice of a lemon.


Garnish

  • Parmigiano Reggiano.

  • Rocket.


Method

  1. Into a roasting tray add the tomatoes, balsamic vinegar, olive oil, season and mix. Pop into a preheated oven set at 180° for 15 minutes.

  2. For the pesto, get a frying pan over a medium heat and dry fry the pine nuts till golden brown, but keep an eye on them because they will catch and burn. Place the pine nuts into a food processor along with all the other ingredients, a pinch of salt and pepper and whiz to a nice sauce.

  3. Steak time, preheat a frying pan over a high heat for a few minutes so get it gets really hot. Coat the steak in a little oil and sprinkle it generously with salt. Add the steaks to the pan and cook to your liking. I like mine rare to medium-rare, so I only give it a couple of minutes on each side. Remember to allow the steaks to rest for a few minutes once out of the pan. Click here for my Perfect Steak Recipe.

  4. Now it’s just a case of assembling everything. Onto a large plate adds the tomatoes, tear up the mozzarella, slice the steak and add. Pour over some of the pesto then garnish with the Parmigiano and rocket. To finish it off add a drizzle of balsamic and olive oil, a little sprinkle of flaky salt and you can also add a few more pine nuts and a few basil leaves.

 

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