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