CAPRESE SALAD WITH GRILLED FLANK STEAK Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 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
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Directions: |
Directions: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 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.
See Meathead Goldwyn's recommendation for carving to flank steak tenderness at the end of the BOAZ STAKES HIS CLAIM chapter.
AmazingRibs.com The Science of BBQ & Grilling |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:35 minutes |
Personal
Notes: |
Personal
Notes: Then David said to the Philistine, “… I come to you in the name of the Lord of hosts, the God of the armies of Israel, whom you have defied.
~ 1 SAMUEL 17:45
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