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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1 (4 ounce)
ball fresh mozzarella, cut into 1-inch cubes
coarsely chopped fresh basil
garlic, minced, or more to taste
salt and ground black pepper to taste
1 (6.5 ounce) bag
butter lettuce mix
balsamic vinegar, or to taste
olive oil, or to taste
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*).
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.
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.
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!
Fabulous! A perfect summer meal that's light, easy to make and tastes great without a ton of effort. I didn't bother refrigerating the caprese salad and made that last while the meat was grilling. I lightly scored the steak on both sides and cut it into four individual steaks to make grilling it a bit easier. I put the steak into a ziploc bag along with the olive oil, garlic, salt and pepper with just a splash or two of white wine vinegar and let it marinate for a couple of hours. I served the steak along side the lettuce and caprese salad with "Linda's Best Ever Garlic Bread" from this site. The only thing left was to open a nice bottle of wine and enjoy!
This recipe was delicious and easy. I marinated the flank steak overnight. We will definitely have this again!
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!
Made this for dinner last night, and my husband loved it! Delicious, satisfying dinner!
* Percent Daily Values are based on a 2,000 calorie diet.
Caprese Salad with Grilled Flank Steak
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 216
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