Caprese Salad with Grilled Flank Steak

Ingredients

• 2 medium tomatoes , diced
• 1 ball fresh mozzarella , 4 ounce
• 0.25 cups coarsely chopped fresh basil
• 2 cloves garlic , minced, divided
• 4 tablespoons olive oil , divided
• 1 pound flank steak
• salt and ground black pepper to taste
• 1 bag butter lettuce mix , 6.5 ounce
• 2 tablespoons balsamic vinegar , or to taste

Instructions

1. 1

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

2. 2

   Preheat an outdoor grill for medium-high heat and lightly oil the grate.

3. 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. 4

   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.

5. 5

   Divide lettuce onto 4 serving plates. Drizzle 1 ½ teaspoons each of balsamic vinegar and olive oil onto each lettuce portion. Divide steak and tomato mixture evenly between the salads.