caprese salad with grilled flank steak

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 35 mins


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