Recipes of the Month Secondary Story

Caprese Salad with Grilled Flank Steak


2 diced tomatoes

1 – 4oz. fresh mozzarella, cut into 1 in. cubes

1/2 cup coarsely chopped fresh basil

1 clove garlic – minced

1 Tbl. olive oil

1 lb. steak (flank)

1 clove garlic – minced

1 Tbl. olive oil

Salt and pepper


  1. Mix tomatoes, mozzarella, basil, 1 clove minced garlic, and 1 tablespoon olive oil in a bowl; toss to coat. Cover bowl & 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. 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.

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