Steak Caprese

Steak Caprese

with Mozzarella, Tomatoes, and Herbed Potatoes

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The caprese salad is pretty impeccable as it is. Creamy mozzarella, juicy tomatoes, aromatic basil, and a resemblance to the colors of the tricolor flag—could there be a more perfect example of Italian culinary excellence? Our chefs didn’t think it could be improved upon, until they tried adding steak. The tender texture and deep flavor of thin-cut minute steaks gives the salad just what it needs to go from a side dish to a dinnertime star in its own right.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

1 teaspoon

Italian Seasoning

4 ounce

Grape Tomatoes

4 ounce

Fresh Mozzarella


10 ounce

Minute Steak

½ ounce


2 tablespoon

Balsamic Glaze

Not included in your delivery

2 tablespoon

Olive Oil

1 tablespoon

Vegetable Oil

1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat46 g
Saturated Fat18 g
Carbohydrate38 g
Sugar9 g
Dietary Fiber5 g
Protein46 g
Cholesterol145 mg
Sodium380 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust rack to middle position and preheat oven to 450 degrees. Cut potatoes into 1-inch cubes.


Toss potatoes on a baking sheet with 1 TBSP olive oil, 1 tsp Italian seasoning (we sent more), salt, and pepper. Roast in oven until browned and tender, 20-25 minutes, tossing halfway through.


Cut tomatoes in half lengthwise. Cut mozzarella into cubes about the same size as the tomato halves. Toss together tomatoes, mozzarella, and 1 TBSP olive oil in a medium bowl. Season with salt and pepper. Set aside.


Pat steak dry with paper towels. Season generously all over with salt and pepper. Around the same time that the potatoes are halfway done roasting (about 12 minutes after they've gone in the oven), heat 1 TBSP oil and 1 TBSP butter in a large pan over high heat. Add steak and cook until browned on bottom, 2-3 minutes. Flip and continue cooking until browned on other side, about 2 minutes more.


Pick basil leaves from stems and tear into rough pieces; discard stems. Add leaves to bowl with tomato and mozzarella salad and toss to combine.


Divide steak between plates, then spoon tomato and mozzarella salad over top. Drizzle with balsamic glaze (to taste—you may not use all). Serve with potatoes on the side.