Steak-Topped Caprese Salad

Thursday, March 8, 2018. Author Matthew Kershaw

Steak-Topped Caprese Salad

Serves 2

This simple dish is packed with protein to help you repair those tired muscles after a tough workout. The healthy fats combined with the protein will also slow down your rate of digestion, helping to keep you fuller for longer, while the lycopene from the tomatoes helps to reduce inflammation and lower risks of certain types of cancer.


10oz sirloin steak, fat removed (300g)
1 ball buffalo mozzarella
7oz plum tomatoes (200g)
1 bunch basil leaves (25g)
1 Tbsp. olive oil (15ml)
1/3 cup brown rice (65g)
salt and pepper to taste


1. Bring a pan of water to the boil, add the brown rice and let simmer as per packet instructions.
2. Slice the tomatoes in half lengthways and place in a bowl and add a pinch of salt. Mix and set aside.
3. Grind the basil with the olive oil in a pestle and mortar, with a little salt and pepper, until no whole leaves remain. If you don’t own a pestle and mortar, you can           finely chop the leaves before mixing them into the oil. Add a splash of white wine vinegar to taste.
4. Drain the mozzarella and tear into pieces. Add to the tomatoes, then top with the basil dressing and mix well.
5. Heat a griddle pan over a medium-high heat and cook your steak to your liking. Let rest for 5 minutes in the hot pan before slicing to about ½ inch (1cm) slices.
6. Once cooked, drain the rice and add to a serving board/plate. Top with the tomato and mozzarella mix before topping with the steak slices.

Nutritional profile per serving

Calories: 737 kcals
Protein: 52g (28% of total)
Carbs 44g (24%)
Fat: 39g (48%)

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