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Caprese Salad with Grilled Flank Steak

Grilled, marinated flank steak tops a Caprese salad for delicious main course meal that's perfect for summer.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian Inspired
Calories: 435
Ingredients Method Nutrition

Ingredients
  

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
  • salt and ground black pepper to taste
  • 1 6.5 ounce bag butter lettuce mix
  • 2 tablespoons balsamic vinegar, or to taste

Method
 

  1. Mix tomatoes, mozzarella, basil, 1 clove minced garlic, and 1 tablespoon olive oil in a bowl; toss to coat. Cover bowl and refrigerate.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  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.
  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.
  5. Divide lettuce onto 4 serving plates. Drizzle 1 ½ teaspoons each of balsamic vinegar and olive oil onto each lettuce portion. Divide steak and tomato mixture evenly between the salads.

Nutrition

Calories: 435kcalCarbohydrates: 6gProtein: 38gFat: 28gSaturated Fat: 9gCholesterol: 108mgSodium: 219mgFiber: 2gSugar: 4g

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