Description

Craving a fresh, hearty salad that combines classic Italian flavors with a protein-packed punch? What if you could create a vibrant Caprese salad topped with juicy grilled flank steak in just 30 minutes? Say hello to Caprese Salad with Grilled Flank Steak! This elegant recipe features a colorful mix of tomatoes, mozzarella, and basil, served over butter lettuce and crowned with tender, smoky flank steak, all drizzled with balsamic vinegar and olive oil.

Ingredients

For the Caprese Salad

Medium Tomatoes (2, diced): Provide juicy, sweet flavor and vibrant color.
Fresh Mozzarella (4 oz ball, cut into 1-inch cubes): Adds creamy, mild richness.
Fresh Basil (¼ cup, coarsely chopped): Brings aromatic, herbaceous freshness.
Garlic (1 clove, minced): Infuses the Caprese mix with subtle savory depth.
Olive Oil (1 tbsp): Coats the Caprese mix for flavor and cohesion.
Butter Lettuce Mix (6.5 oz bag): Offers a tender, buttery base for the salad.
Balsamic Vinegar (2 tbsp, or to taste): Adds tangy, sweet depth to the dressing.
Olive Oil (2 tbsp for drizzling): Enhances the salad with rich, fruity notes.

For the Grilled Flank Steak

Flank Steak (1 lb): Delivers lean, flavorful protein with a smoky grilled crust.
Garlic (1 clove, minced): Adds savory flavor to the steak marinade.
Olive Oil (1 tbsp): Helps marinate and tenderize the steak.
Salt and Ground Black Pepper (to taste): Seasons the steak for balanced flavor.

Substitutions and Variations

Tomatoes: Use cherry tomatoes (halved), heirloom tomatoes, or grape tomatoes for variety.
Fresh Mozzarella: Swap with burrata, mozzarella pearls, or vegan mozzarella for dietary needs.
Basil: Replace with arugula, parsley, or a mix of fresh herbs like oregano or mint.
Garlic: Use ½ tsp garlic powder or roasted garlic for a milder flavor.
Butter Lettuce: Substitute with romaine, mixed greens, or baby spinach for a different texture.
Balsamic Vinegar: Swap with red wine vinegar, balsamic glaze, or lemon juice for a different tang.
Flank Steak: Use skirt steak, sirloin, or chicken breast; for vegetarian, try grilled portobello mushrooms or tofu.
Olive Oil: Replace with avocado oil or grapeseed oil for a neutral flavor.
Vegetarian Option: Swap steak with grilled tofu, tempeh, or eggplant slices; ensure mozzarella is vegetarian or use a vegan alternative.
Gluten-Free: Naturally gluten-free; ensure balsamic vinegar is certified gluten-free.

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Instructions

Prepare the Caprese Mixture:
- In a medium bowl, combine 2 diced medium tomatoes, 4 oz fresh mozzarella (cut into 1-inch cubes), ¼ cup coarsely chopped fresh basil, 1 clove minced garlic, and 1 tbsp olive oil.
- Toss gently to coat, about 1 minute.
- Cover and refrigerate for at least 15 minutes to meld flavors, or up to 2 hours.
- Tip: Dice tomatoes and mozzarella to similar sizes for uniformity; chop basil just before mixing to keep it fresh.
Marinate the Flank Steak:
- Place 1 lb flank steak in a large resealable plastic bag.
- Add 1 clove minced garlic, 1 tbsp olive oil, and a generous pinch of salt and ground black pepper.
- Seal the bag, massage to distribute the marinade, and let sit at room temperature for 10–15 minutes (or refrigerate up to 4 hours).
- Tip: Pat steak dry before marinating for better flavor absorption; bring to room temperature before grilling for even cooking.
Preheat the Grill:
- Preheat an outdoor grill to medium-high heat (400–450°F/200–230°C).
- Lightly oil the grate with vegetable oil using a brush or paper towel to prevent sticking.
- Tip: Ensure the grill is hot for clear sear marks; use a grill pan or oven broiler (450°F) if a grill isn’t available.
Grill the Flank Steak:
- Remove steak from the bag, shaking off excess marinade.
- Grill for about 5 minutes per side for medium doneness, or until an instant-read thermometer inserted into the center reads 140°F (60°C), about 10–12 minutes total.
- Remove from the grill, tent with foil, and let rest for 5 minutes to redistribute juices.
- Thinly slice the steak across the grain into strips.
- Tip: Adjust grilling time for preferred doneness (130°F/54°C for medium-rare, 150°F/66°C for well-done); slice at a 45-degree angle for tenderness.
Assemble the Salad:
- Divide 6.5 oz butter lettuce mix evenly among 4 serving plates or a large platter.
- Drizzle each portion with 1½ tsp balsamic vinegar and 1½ tsp olive oil (about 2 tbsp total for each).
- Spoon the chilled Caprese mixture evenly over the lettuce.
- Top each salad with sliced flank steak, dividing evenly.
- Tip: Drizzle sparingly to avoid overpowering the salad; toss gently if combining ingredients in a bowl for family-style serving.
Serve:
- Serve immediately with crusty bread, a glass of red wine, or sparkling water.
- Offer extra balsamic vinegar and olive oil on the side for customization.
- Tip: Garnish with extra basil leaves or a sprinkle of flaky sea salt for a refined touch; serve chilled forks for a refreshing experience.