There is nothing I like better in the summer than a Caprese salad. This is the kind of salad that can only be eaten in the summer, since you can’t get tomatoes good enough any other time of year.
So when summer comes around, I usually eat a lot of Caprese salads. It’s a big-time fave of mine.
But even a favorite dish can be improved upon, and I think I found the best way with this bold, meal worthy alternative.
In addition to juicy, perfectly cooked steak, I added the veggie that goes best with steak (and is also delicious this time of year!) — asparagus. It adds a vegetable element that also happens to pair well with all the flavors of this dish.
This is a simple dish with only a few ingredients, so make sure they are the best they can be — use a good quality steak, the best tomatoes, and if you can get your hands on some good buffalo mozzarella, go all out. Do all that, then make this on the nicest night of the year so you can sit outside and enjoy it in the best way.
Ingredients
Salad
- 1 pint cherry tomatoes or 1-2 heirloom tomatoes halved or sliced
- 1 cup chopped asparagus
- 4 ounces fresh mozzarella cheese
- 2 tbsp Ava Jane’s Kitchen Avocado Oil
- 1 tbsp balsamic vinegar
- 3-4 fresh basil leaves thinly sliced
- 1/2 tsp Colima Sea Salt
- fresh grouund black pepper
Steak
- 8 ounces beef tenderloin
- 2 tsp AJK's Citrus Salt & Pepper spice blend
- 2 tbsp Ava Jane's Kitchen Avocado Oil
Instructions
- Combine the tomatoes, asparagus, and cheese in a bowl (if using large sliced tomatoes, arrange the ingredients on a plate.)
- Drizzle the oil and vinegar and sprinkle in the basil, salt,and pepper.
- Let sit at room temperature while you cook the steak.
- Cook the steak on either the grill or in a skillet. First season with the AJK Citrus Salt & Pepper, then brush with AJK Avocado Oil.