Melty Caprese Steak with Butter Lettuce, Bell Pepper & Basil Salad

Directions

1. Mince the garlic and mix it with oil, balsamic, and spices to form a dressing; whisk well and reserve half in a separate bowl.
2. Cut the steak into portions, pat dry, and toss with the dressing in the baking dish so they coat evenly.
3. Wash and dry all fresh produce before use.
4. Preheat a nonstick skillet over medium-high heat.
5. Chop the bell peppers into medium dice after trimming and seeding them.
6. When the skillet is hot, add oil, then the peppers with a pinch of salt and pepper; cook until fork-tender, about 3 to 4 minutes, then transfer to a plate and loosely cover with foil.
7. Return the skillet to medium-high heat, add a bit more oil, and sear the steak to your preferred doneness, about 2 to 5 minutes per side.
8. Slice the tomato and mozzarella into rounds crosswise.
9. As soon as the steak finishes, remove the skillet from heat, top with tomato and mozzarella, cover, and let the cheese melt for 2 to 3 minutes.
10. Strip basil leaves from stems, roll them up, and slice into ribbons; add half of them to the dressing in the bowl (reserve the rest for serving).
11. Chop or tear the butter lettuce and toss it with the cooked peppers and the remaining dressing to form the salad; divide between plates and top with the steak, finishing with the reserved basil.