This is a fresh, healthy, easy-to-make salad with a twist to the usual restaurant versions. It can be served in small portions as an appetizer salad, or in large portions as a whole meal. This recipe is for 4 larger salads.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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. 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.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

321.1 calories; 20.2 g protein; 5.8 g carbohydrates; 49.5 mg cholesterol; 114.9 mg sodium. Full Nutrition

Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/07/2015
Wonderful easy dinner for the health conscience (flank steak has little fat). I was marinating my flank steak (mixture of Paul Newman's lite balsamic and Wishbone's Italian dressing) when I saw this recipe and changed directions. I used the first batch of cherry tomatoes (red and gold) from the garden and boy were they ever so good! Served over whole leaf romaine as it holds up better instead of the butter lettuce and added croutons for a little crunch. HELPFUL HINT: To kick up the flavor, try adding and reducing balsamic vinegar. To reduce your vinegar, pour into a small saucepan; bring to a boil over medium-high heat constantly stirring to prevent scorching the vinegar. Reduce heat to medium-low, and simmer until the vinegar has reduced by half. Set aside, and cool to room temperature. When ready to serve, drizzle over the greens in place of the olive oil and balsamic vinegar the recipe calls for. NOTE: the vinegar will naturally sweeten as it reduces and will keep for months properly stored. Served with Prosciutto e Melone from AR as a starter. Thank you cookinmama, this one's a keeper! Read More
(29)

Most helpful critical review

Rating: 2 stars
09/08/2013
I was really disappointed with the marinade and toughness of the steak. I marinated it for a good 6 hours but the marinade does not have enough liquid. I even used tenderized flank steak. I would suggest using a different juicier marinade. Read More
(4)
67 Ratings
  • 5 star values: 51
  • 4 star values: 9
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/07/2015
Wonderful easy dinner for the health conscience (flank steak has little fat). I was marinating my flank steak (mixture of Paul Newman's lite balsamic and Wishbone's Italian dressing) when I saw this recipe and changed directions. I used the first batch of cherry tomatoes (red and gold) from the garden and boy were they ever so good! Served over whole leaf romaine as it holds up better instead of the butter lettuce and added croutons for a little crunch. HELPFUL HINT: To kick up the flavor, try adding and reducing balsamic vinegar. To reduce your vinegar, pour into a small saucepan; bring to a boil over medium-high heat constantly stirring to prevent scorching the vinegar. Reduce heat to medium-low, and simmer until the vinegar has reduced by half. Set aside, and cool to room temperature. When ready to serve, drizzle over the greens in place of the olive oil and balsamic vinegar the recipe calls for. NOTE: the vinegar will naturally sweeten as it reduces and will keep for months properly stored. Served with Prosciutto e Melone from AR as a starter. Thank you cookinmama, this one's a keeper! Read More
(29)
Rating: 5 stars
07/16/2013
Ideal healthy summertime meal especially when it's hot. Easy enough to make and tastes great. I however used another marinade for the flank steak (not that there is anything wrong with the one noted for the recipe) and used a Spring Mix that I added Butter Lettuce to because my store does not carry a Butter Lettuce Mix. Light and filling without leaving you stuffed. (recipe made for RECIPE GROUP ). Read More
(19)
Rating: 5 stars
07/20/2013
Recipe Group Selection: 13 July 2013 Flank steak is the one cut of steak that I do enjoy and this was a good recipe to use it on. I marinated the steak over night so it was well seasoned when it was time to grill. I mixed up the olive oil tomatoes mozzarella basil garlic and onion (I added those) in the morning so that the flavors would be well blended. I did use a mixture of romaine and spinach leaves as that is what I had on hand. This was very quick to pull together and made for a nice filling meal on a hot summer day. The grilling time of 5 minutes per side at medium-high temps produced a perfect 140 steak. I served this salad with Unbelievable Grilled Garlic Bread from AR and we had a delicious meal. Read More
(16)
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Rating: 5 stars
09/03/2014
Fabulous! A perfect summer meal that's light easy to make and tastes great without a ton of effort. I didn't bother refrigerating the caprese salad and made that last while the meat was grilling. I lightly scored the steak on both sides and cut it into four individual steaks to make grilling it a bit easier. I put the steak into a ziploc bag along with the olive oil garlic salt and pepper with just a splash or two of white wine vinegar and let it marinate for a couple of hours. I served the steak along side the lettuce and caprese salad with "Linda's Best Ever Garlic Bread" from this site. The only thing left was to open a nice bottle of wine and enjoy! Read More
(13)
Rating: 5 stars
08/09/2014
This recipe was delicious and easy. I marinated the flank steak overnight. We will definitely have this again! Read More
(6)
Rating: 5 stars
07/02/2014
This is my go-to recipe for a tasty filling lunch this summer. We use Ginger Honey Vinegar! I look forward to it when it's on the menu for the week - which is usually 2 times each week! Read More
(6)
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Rating: 5 stars
05/01/2013
This was fabulous! I did not have flank steak so substituted flat iron steak. My husband hates tomatoes but he literally cleaned his plate! Thanks for sharing! Read More
(5)
Rating: 5 stars
08/05/2014
Made this for dinner last night and my husband loved it! Delicious satisfying dinner! Read More
(5)
Rating: 5 stars
07/03/2014
This salad recipe was very good. I added a few items to the salad: sliced fire-roasted red peppers; 1/2 of a purple onion finely diced; and bottled balsamic vinaigrette dressing. It turned out great and there were no leftovers. I used a different steak marinade as I prefer my flank steak to marinate for a minimum of 8 hours so I can't comment on the meat portion. The salad part was fantastic with the modifications. Thanks! Read More
(4)
Rating: 2 stars
09/08/2013
I was really disappointed with the marinade and toughness of the steak. I marinated it for a good 6 hours but the marinade does not have enough liquid. I even used tenderized flank steak. I would suggest using a different juicier marinade. Read More
(4)