Inspired by the traditional Caprese Salad, this Caprese Steak Salad is topped with grilled steak and drizzled with a simple balsamic dressing.
STEAK SALAD = THE PERFECT MAIN DISH
In honor of Earth Day in April and the kickoff to a plethora of fresh fruit and veggies being in season here in Michigan, I thought I’d share one of my favorite salad recipes: Caprese Steak Salad.
I can’t name one salad that beef tenderloin or any grilled steak for that fact wouldn’t be delicious on. Seriously. Give me salad. Give me steak. And I’m one happy camper! Thankfully the kids are somewhat on the same page, as long as the salad includes a side of ranch dressing to dip in.
BEEF IN A HEALTHY, SUSTAINABLE DIET
Attention-grabbing headlines have many of us scratching our heads about how to select foods that are adequately meeting their nutrient needs and taste preferences while also being environmentally conscious. When you choose beef as part of a healthy, sustainable meal, you’re choosing a delicious, natural source of high-quality protein, iron, zinc, and vitamin B-12, along with other essential nutrients. Environmentally, cattle play a unique role in the ecosystem because they upgrade human inedible plants, like grass and forages, to high-quality protein. In this way, they generate more high-quality protein for the human food supply than would exist without them.
PREVENT FOOD WASTE BY ADDING LEFTOVERS TO SALADS
Along with this Caprese steak salad being an environmentally conscious AND delicious choice, this salad idea is a great way to use leftovers, preventing food waste! Nearly 40% of the US food supply is wasted. So don’t let those leftovers go to the landfill! Combine nutrient-dense beef with veggies to achieve a balance of nutrition and flavor in this Caprese steak salad. You can also explore these recipe collections for inspiration:
The bottom line is that beef is nourishing & part of a sustainable food system. As we work together to build a healthier, more sustainable food supply for ourselves and future generations, our focus should be on changes that are science-based, practical, and highly impactful, like reducing food waste, consuming balanced meals, and improving global agricultural productivity.
- 8-10 thin slices leftover Beef Tenderloin
- 1 Roma tomato, thinly sliced
- 1 cup mini mozzarella balls
- ½ cup fresh basil leaves
- ½ cup balsamic salad dressing
- Layer steak, tomato, mozzarella, and basil leaves around plate. Drizzle with salad dressing.
- Serve immediately.
You might also enjoy these “everything but the kitchen sink” salads from M2MN:
Disclosure: This post has been sponsored in partnership with the Michigan Beef Industry Commission on behalf of the Beef Checkoff. Thank you for America’s farmers and ranchers for providing my family with a nutritious and delicious product!