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.
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Yukon Gold Potatoes
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.