Caprese Salad With Grilled Flank Steak Recipe - Allrecipes.com
Caprese Salad With Grilled Flank Steak Recipe
  • READY IN 35 mins

Caprese Salad With Grilled Flank Steak

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  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. 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.
  5. 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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 10 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 16, 2013

Ideal healthy summertime meal, especially when it's hot. Easy enough to make and tastes great. I however used another marinade for the flank steak (not that there is anything wrong with the one noted for the recipe) and used a Spring Mix that I added Butter Lettuce to because my store does not carry a Butter Lettuce Mix. Light and filling without leaving you stuffed. (recipe made for *RECIPE GROUP*).

 
Most Helpful Critical Review
Sep 08, 2013

I was really disappointed with the marinade and toughness of the steak. I marinated it for a good 6 hours but the marinade does not have enough liquid. I even used tenderized flank steak. I would suggest using a different juicier marinade.

 
Jul 20, 2013

Recipe Group Selection: 13, July 2013 ~ Flank steak is the one cut of steak that I do enjoy, and this was a good recipe to use it on. I marinated the steak over night, so it was well seasoned when it was time to grill. I mixed up the olive oil, tomatoes, mozzarella, basil, garlic and onion (I added those) in the morning so that the flavors would be well blended. I did use a mixture of romaine and spinach leaves as that is what I had on hand. This was very quick to pull together and made for a nice filling meal on a hot summer day. The grilling time of 5 minutes per side at medium-high temps produced a perfect 140° steak. I served this salad with ‘Unbelievable Grilled Garlic Bread’ from AR and we had a delicious meal.

 
Jul 02, 2014

This is my go-to recipe for a tasty, filling lunch this summer. We use Ginger Honey Vinegar! I look forward to it when it's on the menu for the week - which is usually 2 times each week!

 
May 01, 2013

This was fabulous! I did not have flank steak, so substituted flat iron steak. My husband hates tomatoes but he literally cleaned his plate! Thanks for sharing!

 
Jul 16, 2013

Recipe Group 7/13/13. Very light and refreshing salad. The tomato mixture with the basil was delicious. Garlic was not overpowering. And the balsamic dressing was just enough with the EVOO to not need any other additional dressing. I will make this again.

 
Apr 14, 2013

The taste is so good and refresh with the flank steak!

 
Apr 13, 2013

We all loved this...my son is flank steak addict. My father used to just put this over arugula and rice...this is so much better and healthier. Great Job!!

 

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Nutrition

  • Calories
  • 321 kcal
  • 16%
  • Carbohydrates
  • 5.8 g
  • 2%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 24 g
  • 37%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 20.2 g
  • 40%
  • Sodium
  • 173 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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