Caprese Salad with Grilled Flank Steak

Serves: 4

This is a fresh, healthy, easy-to-make salad with a twist to the usual restaurant versions. It can be served in small portions as an appetizer salad, or in large portions as a whole meal. This recipe is for 4 larger salads.

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2 tomatoes, diced
1 (4 ounce) ball fresh mozzarella cheese, cut into 1-inch cubes
1/4 cup coarsely chopped fresh basil
1 clove garlic, minced, or more to taste
1 tablespoon olive oil
1 pound beef flank steak
1 clove garlic, minced
1 tablespoon olive oil
salt and ground black pepper to taste
1 (6 1/2-ounce) package butter lettuce mix
2 tablespoons balsamic vinegar, or to taste
olive oil, or to taste


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. 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.

Divide lettuce onto 4 serving plates; drizzle about 1 1/2 teaspoons balsamic vinegar and 1 1/2 teaspoons olive oil onto each lettuce portion. Top each salad with 1/4 the steak and 1/4 the tomato mixture.


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