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Marinated Steak Caprese Salad

Prep Time:

Cook Time:


4 servings


4 x 250g Mick's Meat Barn marinated rump steaks
4 slices Stone Baked Sourdough White Vienna
350g mixed medley tomatoes, sliced
3 vine-ripened tomatoes, thinly sliced
3 roma tomatoes, thinly sliced
150g marinated fetta
1 cup basil leaves
1/2 cup finely chopped green olives
2 tbsp baby capers
3 tbsp extra virgin olive oil
2 1/2 tbsp balsamic vinegar


Step 1 - Preheat a barbecue grill or chargrill on high. Spray both sides of bread with olive oil spray. Cook for 1-2 mins each side or until lightly charred. Transfer to a plate. Coarsely tear into large pieces.

Step 2 - Cook steaks for 2 1/2 mins each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover and set aside for 5 mins to rest.

Step 3 - Thinly slice steaks. Arrange sliced tomatoes and bread pieces on a serving platter. Top with steak and sprinkle with fetta and basil. Combine olive, capers, oil and vinegar in a bowl. Spoon over the salad. Enjoy! 

TIP: This recipe is really versatile, feel free to add other greens to your liking! 

And if you have a favourite recipe that you would love to see featured in Mick's Weekly Newsletter or a particular cut you’d like to see on special please email us at

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