Steak & Caprese Salad with Basil Pesto Sauce

Although I’m not banting (why oh why would I voluntarily give up potatoes?), I do enjoy the occasional meal without carbs. A favourite in our household is steak with a salad of fresh basil, sliced tomato, buffalo mozzarella, pine nuts and a basil pesto dressing. I always make extra for my husband’s lunch the next day and it’s safe to say, it’s his favourite. So quick and easy, very tasty and fairly healthy too. It’s a winner and a great addition to the week night dinner/lunch regime.


Yield: 3 (two for dinner & one for lunch)

Steak & Caprese Salad

  • olive oil
  • 3 pieces beef or ostrich steak (I usually use Sirloin)
  • 2 large tomatoes, sliced thickly
  • 300 grams bocchini balls or buffalo mozzarella ball
  • 3 handfuls fresh basil
  • 1 handful roasted pine nuts
  • salt and pepper

Basil Pesto Dressing

  • 3 Tbs pine nuts
  • 2 handfuls fresh basil leaves
  • 60ml parmesan cheese, grated with a microplane or small blade of grater
  • 2 garlic cloves
  • 130ml virgin olive oil
  • salt


  1. For the Basil Pesto – combine all the ingredients except the parmesan and blend to desired consistency. Stir in the parmesan and set aside.
  2. Take your meat out the refrigerator 30 minutes prior to frying, pat dry with carlton towel, marinade in olive oil. Just before cooking, massage in salt & pepper. 
  3. Heat your griddle pan on medium high heat to just before smoking, place the oiled meat into the pan (it should sizzle) and don’t touch for 3 minutes.
  4. Gently lift the edge of one side to see if its nicely seared, if yes – flip the meat and sear for another 2 – 3 minutes depending on the size of your steak. Remove from the heat and allow meat to rest on a plate for at least half the cooking time.
  5. Meanwhile, assemble your salad either the traditional way of tossing on a plate or you could create a ‘caprese tower’ by placing a slice of tomato down, followed by a few basil leaves, the mozzarella, a drizzle of the basil pesto sauce and then repeating, remembering to season with salt & pepper as you go. 
  6. Once your meat has rested sufficiently, cut into slices and plate up!

Cooks Note: For an even healthier option – you could substitute the basil pesto dressing with my coriander yoghurt dressing.

Love this Recipe?

Why not try this Avo & Blueberry Salad for a low carb summer lunch…