Try our fresh and delicious Caprese steak salad recipe - perfect for the days you feel like a gourmet meal for a fraction of the effort. This salad is great as a side for your next backyard barbecue or as a full portion meal that’s so delicious your friends and family won't be able to resist.

(Tip: When buying your porterhouse steak look for one cut at least 2cm thick to you can cook it to perfection without it drying out).


  • 2 porterhouse steaks
  • 350g mixed medley tomatoes, sliced
  • 2 vine Ripe tomatoes, thinly sliced
  • 2 roma tomatoes, thinly sliced
  • 100g marinated feta or mozzarella
  • 1 large handful of basil leaves
  • ¼ cup of finely chopped green olives
  • 1 tablespoon baby capers
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon of balsamic vinegar
  • Optional: Avocado, seeded and sliced

How to cook our Caprese Steak Salad recipe, method:

  1. Preheat your barbecue grill to high. While the grill is heating, season your porterhouse steaks with salt and pepper to your liking. 
  2. Once the grill has heated, cook the porterhouse steak for roughly 1 ½ minutes on each side until medium / rare - adjust cooking time depending on your liking. Set to rest under a foil cover for 5 minutes. 
  3. While the porterhouse house steaks are resting, mix tomatoes, marinated feta (or mozzarella), basil, green olives, baby capers and avocado in a serving bowl. 
  4. Once the porterhouse steaks are rested, thinly slice the steaks and add to the bowl with combined ingredients.
  5. Add extra virgin olive oil and balsamic vinegar to the bowl; toss to coat and serve. 

Visit Pendle Hill Meat Market & SAVE! We have all the ingredients for this recipe in-store and would be glad to help you put this delicious meal together using the freshest ingredients. We also offer online shopping, with click-and-collect or delivery options. Order Now

When you can’t decide whether to use our delicious beef or pork, why not use both! We offer you both premium minced beef and pork to help you make the most delicious lasagna.

Serves: 10


  • 1 onion
  • 2 cloves garlic
  • 1 carrot
  • 4 slices of smoked bacon
  • 2 handfuls of fresh herbs
  • 1 pinch ground cinnamon
  • Olive oil
  • 400g minced stewing beef
  • 200g minced pork belly (skin removed)
  • 2 400g plum tomatoes
  • 2 glasses of red wine
  • 2 fresh bay leaves
  • 1 butternut squash
  • 1 tbsp coriander seeds
  • 1 dried red chili
  • 400g lasagne sheets
  • 400g mozzarella cheese

Ingredients for white sauce

  • 3 anchovy fillets
  • 500ml creme fraiche
  • 2 handfuls of grated parmesan cheese
  • Milk


  1. Preheat the oven to 180 degrees/gas 4. Peel and chop the onion, garlic, carrot, slice the bacon and pick the herbs.
  2. Fry the bacon and cinnamon in a large pan over medium heat. When colour is golden, add the garlic, onion, carrot and herbs, 4 tbsp of oil and continue stirring. Add in beef and pork and cook for another 5 minutes. Then add tomatoes, wine and bay leaves and leave to boil.
  3. Place on top of the pan a wet sheet of baking paper and close the lid. Then place in the oven for 2 hours until it is reduced.
  4. Halve, deseed and chop the butternut squash and drizzle with oil. Crunch the coriander seeds and dried chili then sprinkle with salt and pepper.Place on baking tray and roast in the oven for the last 45 minutes of cooking the sauce.
  5. For the white sauce, chop the anchovies, mix the creme fraiche and a handful of parmesan. Season with salt and pepper and if needed add in a little milk.
  6. Turn the oven to 200 degrees/ gas 6. Assemble the lasagne, lay the sheets of lasagne, add a layer of meat, white sauce and a sprinkle of parmesan. Break the butternut squash and use as one layer. Repeat.
  7. Sprinkle extra parmesan, bake for another 30 minutes and serve with salad.


The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.


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