Grilled Flank Steak Caprese Salad: A Fresh & Flavorful Meal

Introduction & Inspiration

I’m absolutely thrilled to share a salad recipe today that is the epitome of fresh, vibrant, and incredibly satisfying eating: this Grilled Flank Steak Caprese Salad! Imagine tender, juicy slices of perfectly grilled flank steak, marinated simply with garlic and olive oil, served alongside a classic Caprese mixture of ripe diced tomatoes, creamy fresh mozzarella, fragrant basil, and more garlic. It’s all beautifully arranged over crisp butter lettuce and finished with a simple drizzle of balsamic vinegar and olive oil. It’s like a taste of an Italian summer in a bowl!

My inspiration for this dish comes from wanting to transform the beloved Caprese salad from a simple appetizer into a hearty, satisfying main course. Adding flavorful grilled flank steak provides that perfect savory counterpoint to the fresh, milky mozzarella, sweet tomatoes, and aromatic basil.

This salad is fantastic for a light yet fulfilling dinner, especially during warmer months when fresh tomatoes and basil are at their peak. It looks impressive, tastes amazing, and comes together with surprising ease. It is a perfect healthy and elegant meal.

Nostalgic Appeal / Comfort Factor

Caprese salad – that simple yet perfect trifecta of tomatoes, mozzarella, and basil – holds a special place for many, evoking feelings of fresh Italian flavors, summer dining, and elegant simplicity. Grilled steak, a beloved American classic, brings its own hearty comfort and satisfaction.

This recipe beautifully marries the refreshing, almost nostalgic appeal of a Caprese salad with the deeply satisfying comfort of perfectly grilled steak. The combination feels both light and substantial, familiar in its core flavors yet elevated in its presentation as a complete meal.

It’s a sophisticated yet approachable salad that’s perfect for a nice dinner at home or for impressing guests without a lot of fuss. A perfect dish to celebrate fresh ingredients.

Homemade Focus

This recipe truly shines through its focus on fresh, homemade components and simple preparation techniques. You’re marinating and grilling the flank steak yourself, ensuring it’s cooked to your preferred doneness and has that lovely char. The vibrant Caprese mixture is assembled from scratch using fresh tomatoes, mozzarella, basil, and garlic. Even the simple dressing for the lettuce is a homemade touch.

The homemade aspect lies in selecting quality ingredients – ripe tomatoes, fresh mozzarella, fragrant basil – and combining them thoughtfully. Grilling the steak at home allows you to achieve that perfect sear and juicy interior, far superior to pre-cooked options.

It’s about celebrating the simple beauty of fresh ingredients, enhanced by straightforward homemade preparation, to create a truly delicious and satisfying meal. The homemade taste is fresh and vibrant.

Flavor Goal

The primary flavor goal is a harmonious blend of savory, garlicky grilled steak, sweet and slightly acidic tomatoes, creamy and milky fresh mozzarella, aromatic basil, and a tangy balsamic finish, all over a bed of fresh, crisp lettuce.

The flank steak, marinated simply, should be tender and flavorful with a nice sear. The Caprese mixture is key: the tomatoes should be juicy, the mozzarella soft and creamy, and the basil distinctly fragrant, all lightly coated in garlic-infused olive oil. The butter lettuce provides a delicate, fresh base. The final drizzle of balsamic vinegar and olive oil over the lettuce should provide a light, tangy counterpoint.

The overall experience should be a fresh, savory, tangy, and slightly sweet salad with a delightful interplay of textures – tender steak, soft cheese, juicy tomatoes, crisp lettuce. A perfect balance between flavour and texture.

Ingredient Insights

• Tomatoes (Medium, Diced): Use ripe, flavorful tomatoes. Heirlooms, Roma, or good quality vine-ripened tomatoes work well. Dicing them into bite-sized pieces is ideal.
• Fresh Mozzarella Ball (4 ounce, Cubed): Essential for authentic Caprese flavor and texture. Use fresh mozzarella packed in water (often sold as a ball or ovolini/bocconcini), not low-moisture shredded. Cut into 1-inch cubes.
• Fresh Basil (Coarsely Chopped): Provides the signature aromatic, sweet, and slightly peppery flavor. Use plenty of fresh leaves.
• Garlic (Minced, Divided): Fresh minced garlic is used in both the Caprese mixture and the steak marinade for pungent, savory notes.
• Olive Oil (Divided – Assuming 4 tbsp total): Good quality extra virgin olive oil is best. 1 tbsp for Caprese mix, 1 tbsp for steak marinade, and 2 tbsp (1.5 tsp per salad x 4 salads = 6 tsp = 2 tbsp) for dressing the lettuce.
• Flank Steak (1 pound): A lean, flavorful cut that’s excellent for grilling when marinated and sliced thinly against the grain. Skirt steak or sirloin flap could substitute.
• Salt and Ground Black Pepper: Essential for seasoning the Caprese mixture and the steak.
• Butter Lettuce Mix (6.5 ounce bag): Provides a tender, slightly sweet, and delicate base for the salad. Other tender greens like Boston lettuce or a spring mix would also work.
• Balsamic Vinegar: Adds a sweet, tangy, and complex flavor as the dressing for the lettuce. Use a good quality balsamic vinegar, or even a balsamic glaze for a thicker, sweeter drizzle.

Essential Equipment

• Outdoor Grill or Indoor Grill Pan/Large Skillet: For cooking the flank steak.
• Large Resealable Plastic Bag or Shallow Dish: For marinating the steak.
• Medium Bowl: For mixing the Caprese components.
• Large Salad Bowl or Individual Serving Plates: For assembling the salads.
• Sharp Knife & Cutting Board: Essential for dicing tomatoes, cubing mozzarella, chopping basil, mincing garlic, and thinly slicing the cooked flank steak.
• Tongs: For handling steak on the grill.
• Meat Thermometer (Recommended): For accurately cooking steak to desired doneness.
• Measuring Cups & Spoons:

Ingredients

(Based on 1x column, Yields 4 servings)

Caprese Mixture:

• ▢ 2 medium ripe tomatoes, diced
• ▢ 1 (4 ounce) ball fresh mozzarella, cut into 1-inch cubes
• ▢ ¼ cup coarsely chopped fresh basil
• ▢ 1 clove garlic, minced
• ▢ 1 tablespoon olive oil
• ▢ Salt and ground black pepper to taste

Steak & Marinade:

• ▢ 1 pound flank steak
• ▢ 1 clove garlic, minced
• ▢ 1 tablespoon olive oil
• ▢ Salt and ground black pepper to taste

Salad Base & Dressing:

• ▢ 1 (6.5 ounce) bag butter lettuce mix (or other tender greens)
• ▢ 2 tablespoons balsamic vinegar (or to taste)
• ▢ 2 tablespoons olive oil (for dressing lettuce – 1.5 tsp per salad as per instructions)

Step-by-Step Instructions

1. Prepare the Caprese Mixture:

• In a medium bowl, gently combine the diced ripe tomatoes, cubed fresh mozzarella, coarsely chopped fresh basil, 1 minced garlic clove, and 1 tablespoon of olive oil.
• Season lightly with salt and ground black pepper. Toss gently to coat all the ingredients.
• Cover the bowl and refrigerate while you prepare the steak and assemble the rest of the salad. Chilling allows the flavors to meld.

2. Prepare and Marinate the Steak:

• Preheat your outdoor grill (or indoor grill pan/skillet) for medium-high heat. Lightly oil the grill grate once hot.
• Pat the flank steak dry with paper towels.
• Place the steak in a large resealable plastic bag or a shallow dish. Add the other minced garlic clove, 1 tablespoon olive oil, and season generously with salt and pepper.
• Seal the bag (pressing out air) or cover the dish. Massage the oil, garlic, and seasonings over the entire steak. Let it marinate at room temperature for at least 15-20 minutes while the grill preheats, or longer in the fridge if time allows (up to a few hours).

3. Grill the Steak:

• When the grill is preheated, place the marinated flank steak on the hot, oiled grates.
• Grill to your desired degree of doneness. For medium-rare (internal temperature of 140°F / 60°C before resting), cook for about 5 minutes per side. Adjust time for thickness and preference.
• Use an instant-read thermometer inserted into the thickest part of the steak to check for doneness accurately.

4. Rest and Slice the Steak:

• Once cooked, remove the steak from the grill and transfer it to a clean cutting board.
• Let the steak rest, loosely tented with foil, for at least 5-10 minutes. This is crucial for keeping the steak juicy!
• After resting, thinly slice the flank steak against the grain.

5. Assemble the Salads:

• Divide the butter lettuce mix evenly onto four serving plates or into a large salad bowl.
• Drizzle each portion of lettuce with about 1 1/2 teaspoons of balsamic vinegar and 1 1/2 teaspoons of olive oil (or whisk these together first and then drizzle). Toss the lettuce gently if desired.
• Arrange the thinly sliced grilled flank steak attractively over or alongside the dressed lettuce.
• Spoon the chilled Caprese mixture (tomatoes, mozzarella, basil) evenly over each salad.

6. Serve:

• Serve the Grilled Flank Steak Caprese Salads immediately. Enjoy this fresh and flavorful meal!

Troubleshooting

• Steak Tough: Overcooked, or sliced with the grain instead of against it. Flank steak is lean; use a meat thermometer and don’t overcook. Resting is key. Slicing thinly against the grain shortens the muscle fibers, making it tender.
• Tomatoes Watery in Caprese Mix: Tomatoes naturally release juice, especially after adding salt. This is normal and contributes to the dressing. Use ripe but firm tomatoes. If making far ahead, consider adding salt just before serving to Caprese mix.
• Mozzarella Rubbery: Used low-moisture block mozzarella instead of fresh mozzarella ball. Fresh mozzarella has a softer, creamier texture perfect for Caprese.
• Salad Bland: Needs more salt and pepper (on steak, in Caprese, on lettuce). Ensure garlic and basil are fresh and flavorful. Use good quality balsamic and olive oil.
• Lettuce Wilting: Dressed too far in advance. Dress the lettuce just before or as you assemble the plates.

Tips and Variations

• Slice Steak Against the Grain: Absolutely crucial for tender flank steak! Identify the direction of the muscle fibers and slice perpendicularly.
• Fresh Mozzarella is Key: Use fresh mozzarella packed in water (bocconcini, ovolini, or a larger ball) for the best creamy texture.
• Marinating Time: Even a short 15-20 minute marinade helps flavor the steak. Longer (up to 2-4 hours refrigerated) will infuse more flavor.
• Balsamic Glaze: For a sweeter, thicker balsamic element, drizzle with a store-bought or homemade balsamic glaze instead of or in addition to the vinegar.
• Add Pesto: A spoonful of basil pesto dolloped over the Caprese mixture or drizzled on the plate adds another layer of Italian flavor.
• Different Lettuces: Romaine hearts or a sturdy spring mix would also work well.
• Other Veggies: Add sliced cucumbers, red onion, or Kalamata olives to the Caprese mixture or salad base.
• No Grill? Pan-sear the flank steak in a hot cast-iron skillet for similar times until desired doneness.

Serving and Pairing Suggestions

• Serve Immediately: Best enjoyed fresh while the steak is warm and the salad components are cool and crisp.
• Main Course Salad: A perfect light yet satisfying lunch or dinner.
• With Crusty Bread: Serve with warm, crusty Italian bread to soak up any delicious juices and dressing.
• Wine Pairing: Pairs well with light to medium-bodied red wines like Chianti or Pinot Noir, or a robust Rosé.

Nutritional Information

(Note: Estimated, per serving, assuming 4 servings. Variable based on steak leanness, exact amount of oil/cheese/dressing used.)

• Calories: 450-600
• Fat: 30-45g
• Saturated Fat: 10-15g
• Cholesterol: 70-100mg
• Sodium: 400-700mg+ (depending on added salt)
• Total Carbohydrates: 8-15g
• Dietary Fiber: 2-4g
• Sugars: 5-10g (from tomatoes, balsamic)
• Protein: 35-45g

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Recipe Summary and Q&A

Summary: This Grilled Flank Steak Caprese Salad features flank steak marinated simply with garlic, olive oil, salt, and pepper, then grilled and thinly sliced. It’s served over butter lettuce that has been lightly dressed with balsamic vinegar and olive oil. The salad is topped with a fresh Caprese mixture made from diced tomatoes, cubed fresh mozzarella, chopped basil, minced garlic, and olive oil.

Q&A:

• Q: What’s the best way to ensure the flank steak is tender?
  • A: Three key things: 1) Don’t overcook it – use a meat thermometer and aim for medium-rare (130-135°F before resting) to medium (135-140°F before resting). 2) Let it rest for at least 5-10 minutes after grilling. 3) Slice it thinly against the grain.
• Q: Can I use a different cut of steak?
  • A: Yes. Skirt steak (also needs to be sliced against the grain) or sirloin flap would work well. Even top sirloin, if sliced thinly. Adjust grilling times based on thickness.
• Q: Can I make parts of this salad ahead of time?
  • A: Yes! You can make the Caprese mixture (without adding salt until just before serving if making many hours ahead) and store it refrigerated. Marinate the steak ahead. Cook the steak and assemble the salad just before serving for the best results, especially to keep the lettuce crisp and the steak warm.
• Q: What kind of mozzarella is “fresh mozzarella”?
  • A: It refers to the soft, white mozzarella balls typically sold packed in water or whey, not the low-moisture shredded kind used on pizza. It has a much creamier, milder flavor and softer texture.