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.
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!
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 recipe was delicious and easy. I marinated the flank steak overnight. We will definitely have this again!
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!
Made this for dinner last night, and my husband loved it! Delicious, satisfying dinner!
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!
* 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: 321
** Calories from Fat: 216
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