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Caprese Salad with Grilled Flank Steak
Caprese Salad with Grilled Flank Steak
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Delicious summer main course: Marinated flank steak on top of Caprese salad.
Ingredients:
  • 2 medium tomatoes, diced
  • 1 (4 ounce) ball fresh mozzarella, cut into 1-inch cubes
  • 0.25 cup coarsely chopped fresh basil
  • 2 cloves garlic, minced, divided
  • 41 tablespoons olive oil, divided
  • 1 pound flank steak
  • 1 (6.5 ounce) bag butter lettuce mix
  • 2 tablespoons balsamic vinegar, or to taste
Instructions:
  • Combine juicy tomatoes, creamy mozzarella, fresh basil, finely minced garlic, and a drizzle of flavorful olive oil in a bowl. Gently toss to evenly coat all ingredients. Cover the bowl and chill in the refrigerator.
  • Fire up the grill to medium-high heat and give the grate a light oiling.
  • Place the steak in a large resealable bag and add minced garlic, olive oil, salt, and pepper. Seal the bag and massage the oil mixture over the steak to coat evenly.
  • Preheat the grill until hot and sizzling. Grill the steak to your preferred doneness, approximately 5 minutes per side for medium. Use an instant-read thermometer to ensure the center reaches 140 degrees F (60 degrees C). Rest the steak for 5 minutes, then slice thinly against the grain.
  • On 4 serving plates, arrange the lettuce, then lovingly drizzle each portion with 1 1/2 teaspoons of balsamic vinegar and olive oil. Finally, evenly distribute the steak and tomato mixture among the salads.

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