Cherry Pepper Pesto Caprese Salad with Grilled Asparagus and Flat Iron Steak
Ingredients
Ingredients:
- 4 7 oz. Omaha Steaks Flat Iron Steaks
- 1 bunch asparagus washed tough ends trimmed
- ½ cup pesto see recipe below – Chef’s tip: your favorite store-bought brand will work
- 1 cup fresh cherry tomatoes sliced in half
- 8 oz. Ciliegine (small mozzarella balls) drained and cut in half
- 8 cups romaine or your favorite lettuce washed and chopped
- ¼ cup olive oil plus 2 T.
- Salt and Pepper
CHERRY PEPPER PESTO INGREDIENTS
- 2 cups fresh basil leaves no stems
- 2 Tbsp. pine nuts or walnuts
- 2 large cloves garlic crushed
- 2-3 Cherry peppers we used Mazzetta Brand, drained and chopped
- ½ cup extra-virgin olive oil
- ½ cup freshly grated parmesan cheese
Instructions
Directions
- Preheat grill to medium high.
- Remove Flat Iron Steaks from packing, pat dry with paper towels. Lightly oil steaks with 1 Tbsp. olive oil, season with salt and set aside.
- Place asparagus on a sheet tray. Lightly oil with 1 Tbsp. olive oil, season with salt and set aside.
- Prepare pesto – see recipe below.
- Combine sliced tomatoes, sliced mozzarella balls in a small bowl. Toss with 1 Tbsp. Cherry pepper pesto. Season with salt & pepper, set aside.
- Wisk 1/4 cup olive oil and remaining pesto in a small bowl. Set dressing aside.
- Grill Flat Iron Steaks according to Omaha Steaks cooking chart or steak cooking app. Remove steaks from grill onto a platter. Set aside to rest 10 minutes.
- Grill asparagus until it starts to blacken and char, turning frequently. Remove from grill and chop into 1’ pieces.
Preparation for Cherry Pepper Pesto
- Combine basil leaves, pine nuts or walnuts, garlic and cherry peppers in a food processor and process until very finely minced.
- With the machine running slowly dribble in the oil and process until the mixture is smooth.
- Add the cheese and process very briefly, just long enough to combine. Can be made ahead and stored in refrigerator or freezer.