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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Caprese Salad with Grilled Flank Steak Recipe

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This recipe for Caprese Salad with Grilled Flank Steak is from Tiffani's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 medium tomatoes, diced

1 (4 ounce) ball fresh mozzarella, cut into 1-inch cubes

¼ cup coarsely chopped fresh basil

2 cloves garlic, minced, divided

41 tablespoons olive oil, divided

1 pound flank steak

salt and ground black pepper to taste

1 (6.5 ounce) bag butter lettuce mix

2 tablespoons balsamic vinegar, or to taste

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.

When the grill is preheated, cook steak 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 1 1/2 teaspoons each balsamic vinegar and olive oil onto each lettuce portion. Divide steak and tomato mixture evenly between the salads.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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