This is a fresh, healthy, easy-to-make salad with a twist to the usual restaurant versions. It can be served in large portions as a main course or in smaller portions as an appetizer salad.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
321 Calories
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.
Ingredients
salt and ground black pepper to taste
¼ cup coarsely chopped fresh basil
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
