Caprese Salad with Grilled Flank Steak Recipe
This is a fresh, healthy, easy-to-make salad that offers a great fresh taste with a meaty texture. Caprese just means something topped with tomatoes, fresh mozzarella, and basil. I like to drizzle balsamic glaze over top and it’s an amazing combination of flavors
Caprese Salad with Grilled Flank Steak Recipe
The perfect main dish for summer, this Caprese salad is served with grilled flank steak and dressed simply in extra-virgin olive oil and balsamic vinegar.
Equipment
Ingredients
- 1 lb flank steak
- 2 tomatoes, diced
- 1 ball fresh mozzarella, cut into 1-inch cubes
- 1 clove garlic, minced,
- ¼ cup coarsely chopped fresh basil
- 1 tbsp olive oil
- 1 bag butter lettuce mix
- 2 tbsp balsamic vinegar
- salt and ground black pepper to taste
Instructions
- Mix tomatoes, mozzarella, basil, 1 clove minced garlic, and 1 tablespoon olive oil in a bowl; toss to coat. Cover bowl and refrigerate.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place steak in a large resealable bag; add 1 clove minced garlic, 1 tablespoon olive oil, salt, and pepper. Seal the bag and distribute the oil mixture over the steak.
- Cook the steak on the preheated grill to your desired degree of doneness, about 5 minutes per side for medium.
- Divide lettuce onto 4 serving plates; drizzle about 1½ teaspoons balsamic vinegar and 1½ teaspoons olive oil onto each lettuce portion. Top each salad with ¼ the steak and ¼ the tomato mixture.
