Steak Salad: Picky Eater Approved

What You Need

For the Caprese:

• 1 pound any cut of steak, I used a filet mignon
• 2 pounds heirloom tomatoes, both regular and cherry, halved and quartered
• ½ shallot chopped finely
• 8 ounces fresh mozzarella cheese, torn into bite-size pieces
• Kosher salt and freshly cracked black pepper
• 2 Portobella mushrooms, sliced lengthwise
• 2 avocados, sliced lengthwise
• 2 tablespoons freshly torn basil

For the Pesto:

• 2 packed cups fresh basil leaves
• 1 cup grated Parmesan
• ¼ cup pine nuts, toasted or not
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 cloves garlic, smashed
• ¾ cup extra-virgin olive oil

What You Will Do

Make the Pesto Dressing:

1. In a high-powered blender or a food processor, combine the basil, garlic, olive oil, pine nuts, parmesan, pepper and salt.
2. Blend for until very smooth this may take a few minutes. I recommend checking after a few pulses to reach your desired consistency.
3. Season to taste with salt and pepper and place in a bowl to the side.

Make the Steak:

1. Remove your steak from the refrigerator prior to cooking. Allow to reach room temperature. This will take about 10-15 minutes and season generously with salt and pepper.
2. When you’re ready to cook, heat a grill to medium high heat or if you are cooking indoors than use a cast iron skillet over medium-high heat. Add ½ teaspoon of olive oil and allow it to warm.
3. Place the steak on the grill or cast-iron skillet and cook until medium or medium rare, 3-5 minutes on each side, depending on your preference.
4. Remove the meat to a cutting board and let rest for 10 minutes covered with foil.

Make the Caprese:

1. Chop up the tomatoes and place on the bottom of a large serving platter or serving bowl.
2. Then slice the portobella mushrooms and place on top of the tomatoes.
3. Then halve and slice the avocadoes and place on top of the portobello mushrooms.
4. Then lay the mozzarella cheese on top.
5. Remove the steak from the tinfoil and slice the steak across the grain and nestle the slices onto the top of the Caprese salad.
6. Top with the freshly torn basil and drizzle the pesto dressing and serve immediately!