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Caprese Salad with Grilled Flank Steak Recipe

Recipe by: cookinmama

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook10 m
  • Ready In35 m
  • 1Mix tomatoes, mozzarella, basil, 1 clove minced garlic, and 1 tablespoon olive oil in a bowl; toss to coat. Cover bowl and refrigerate.
  • 2Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • 3Place 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.
  • 4Cook 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.
  • 5Divide 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.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 4 servings
  • 321 cals
  • 2 tomatoes, diced
  • 1 (4 ounce) ball fresh mozzarella, 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 flank steak
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • salt and ground black pepper to taste
  • 1 (6.5 ounce) bag butter lettuce mix
  • 2 tablespoons balsamic vinegar, or to taste
  • olive oil, or to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    321
    16%
  • Fat:
    24
    37%
  • Carbs:
    5.8
    2%
  • Protein:
    20.2
    40%
  • Cholesterol:
    49
    16%

Based on a 2,000 calorie diet

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