Caprese Salad with Grilled Flank Steak

Caprese Salad with Grilled Flank Steak

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cookinmama 2

"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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35 m servings 321 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 20.2 g
  • 40%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 76 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 29 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 woul...

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Least positive

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 ...

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 grillin...

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 ...

Wonderful easy dinner for the health conscience (flank steak has little fat). I was marinating my flank steak (mixture of Paul Newman's lite balsamic and Wishbone's Italian dressing) when I saw...

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!

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

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