Caprese Salad with Grilled Flank Steak
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. A note on the grill - here in Utah, it is too cold to grill, so prepare the steak in the broiler or pan.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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 package | or head of butterhead lettuce, or salad mix |
| 2 tablespoons | balsamic vinegar, or to taste |
| olive oil, or to taste | |
Directions:
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.
Source: allrecipes.com
