Caprese Salad with Grilled Flank Steak

Grilled, marinated flank steak tops a Caprese salad for delicious main course meal that's perfect for summer.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 321 Calories

Ingredients

• salt and ground black pepper to taste
• 2 tablespoons balsamic vinegar, or to taste
• 2 medium tomatoes, diced
• 2 cloves garlic, minced, divided
• 1 pound flank steak
• 1 (4 ounce) ball fresh mozzarella, cut into 1-inch cubes
• 41 tablespoons olive oil, divided
• 1 (6.5 ounce) bag butter lettuce mix
• 0.25 cup coarsely chopped fresh basil

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 2

Mix tomatoes, mozzarella, basil, 1 clove minced garlic, and 1 tablespoon olive oil in a bowl; toss to coat. Cover bowl and refrigerate.

Step 3

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.

Step 4

When the grill is preheated, cook steak to your desired degree of doneness, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let stand for 5 minutes before thinly slicing across the grain.

Step 5

Divide lettuce onto 4 serving plates. Drizzle 1 1/2 teaspoons each balsamic vinegar and olive oil onto each lettuce portion. Divide steak and tomato mixture evenly between the salads.