salad with grilled flat iron on white plate

Cherry Pepper Pesto Caprese Salad with Grilled Asparagus and Flat Iron Steak

Author Chef Grant Hon



  • 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


  • 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



  1. Preheat grill to medium high.
  2. 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.
  3. Place asparagus on a sheet tray. Lightly oil with 1 Tbsp. olive oil, season with salt and set aside.

  4. Prepare pesto – see recipe below.
  5. Combine sliced tomatoes, sliced mozzarella balls in a small bowl. Toss with 1 Tbsp. Cherry pepper pesto. Season with salt & pepper, set aside.

  6. Wisk 1/4 cup olive oil and remaining pesto in a small bowl. Set dressing aside.

  7. 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.
  8. Grill asparagus until it starts to blacken and char, turning frequently. Remove from grill and chop into 1’ pieces.

Preparation for Cherry Pepper Pesto

  1. Combine basil leaves, pine nuts or walnuts, garlic and cherry peppers in a food processor and process until very finely minced.
  2. With the machine running slowly dribble in the oil and process until the mixture is smooth.
  3. Add the cheese and process very briefly, just long enough to combine. Can be made ahead and stored in refrigerator or freezer.