Name: Melty Caprese Steak with Butter Lettuce, Bell Pepper & Basil Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 heads butter (Boston) lettuce; 1 small pkg fresh basil; 1 ½ (227 g) pkg fresh mozzarella cheese; 6 cloves garlic; 1.02 kg striploin (New York strip) steak; 3 tomatoes; 3 yellow bell peppers; balsamic vinegar; black pepper; extra virgin olive oil; oregano, dried; salt

Melty Caprese Steak with Butter Lettuce, Bell Pepper & Basil SaladMelty Caprese Steak with Butter Lettuce, Bell Pepper & Basil Salad — a 45-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 heads butter (Boston) lettuce

1 small pkg fresh basil

1 ½ (227 g) pkg fresh mozzarella cheese

6 cloves garlic

1.02 kg striploin (New York strip) steak

3 tomatoes

3 yellow bell peppers

balsamic vinegar

black pepper

extra virgin olive oil

oregano, dried

salt

Instructions

Peel and mince garlic; place in a large bowl.

Add oil, vinegar, and spices to the bowl with the garlic; whisk to combine the dressing. Pour half into a large baking dish, then set the bowl aside.

Cut steak into portions, pat dry with paper towels, and add to the baking dish; turn to coat and set aside to marinate.

Wash and dry the fresh produce.

Using a clean cutting board, trim, seed, and medium dice bell peppers.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom; add bell pepper, salt, and pepper. Cook, stirring occasionally, until fork-tender, 4-5 minutes. Remove to a plate, loosely cover with aluminum foil, and set aside.

When the peppers are done, return the skillet to medium-high heat, add more oil, and swirl to coat the bottom. Working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side.

Meanwhile, thinly slice tomatoes and mozzarella crosswise into rounds.

When the steak is done, remove skillet from heat; top with tomatoes and mozzarella. Cover with a lid and let sit until cheese starts to melt, 2-3 minutes.

While the cheese melts, pick basil leaves off the stems; roll up crosswise and thinly slice into ribbons. Add half to the bowl with the dressing. (Reserve remaining basil for serving.)

Chop or tear lettuce leaves into bite-sized pieces; add to the bowl, along with the cooked peppers, and toss to combine the salad.

To serve, divide salad and steaks between plates. Top steaks with reserved basil and enjoy!

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