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.