Caprese Salad with Grilled Flank Steak
Juicy grilled flank steak adds rich, smoky flavor to a fresh Caprese salad.Ripe tomatoes provide sweetness, freshness, and vibrant color.Creamy mozzarella creates a delicious contrast with the grilled beef.Fresh basil adds an aromatic Italian-inspired finish.Balsamic glaze and olive oil tie all the flavors together.Serve this satisfying steak salad for lunch, dinner, grilling season, or entertaining.
Ingredients
For the Grilled Flank Steak
- 1½ pounds flank steak
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- 1 teaspoon Worcestershire sauce
For the Caprese Salad
- 4 large ripe Roma or heirloom tomatoes, sliced
- 8 ounces fresh mozzarella, sliced
- ½ cup fresh basil leaves
- 4 cups arugula or mixed salad greens
- ¼ small red onion, thinly sliced
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon black pepper
- Pinch of salt
For the Balsamic Finish
- 3 tablespoons balsamic glaze
- 1 tablespoon extra-virgin olive oil
- Fresh basil leaves
- Optional freshly cracked black pepper
Instructions
Prepare the Flank Steak
- Place the flank steak on a clean cutting board.Pat it dry with paper towels. Removing excess moisture helps the steak develop better browning on the grill.
Prepare the Marinade
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, Italian seasoning, oregano, smoked paprika, black pepper, salt, and Worcestershire sauce.Mix until well combined.
Marinate the Steak
- Place the flank steak in a shallow dish or resealable food-safe bag.Pour the marinade over the steak and turn it several times so the surface is evenly coated.Cover and refrigerate for approximately 30 minutes.For deeper flavor, the steak can be marinated for several hours, but avoid excessive marinating because the acid can affect the texture
Prepare the Salad Ingredients
- While the steak marinates, wash and dry the tomatoes, basil, and salad greens.Slice the tomatoes into approximately ¼-inch-thick slices.Slice the fresh mozzarella into similar-sized pieces.Thinly slice the red onion.
Prepare the Grill
- Remove the steak from the refrigerator approximately 15–20 minutes before grilling.Preheat an outdoor grill to high heat, approximately 450–500°F (230–260°C).Clean and lightly oil the grill grates if necessary.
Check the Steak Temperature
- For medium-rare, remove the steak when it reaches approximately 130–135°F (54–57°C).For medium, cook until approximately 140–145°F (60–63°C).The temperature will rise slightly as the steak rests.
Create Beautiful Grill Marks
- Avoid moving the steak unnecessarily while grilling.For attractive crosshatch marks, rotate the steak approximately 90 degrees halfway through cooking on each side.
Rest the Steak
- Transfer the grilled flank steak to a cutting board.Allow it to rest for approximately 10 minutes.Resting helps the juices redistribute throughout the meat and makes slicing easier.
Add Fresh Basil
- Scatter fresh basil leaves throughout the salad.Larger basil leaves can be torn gently by hand rather than chopped to preserve their fresh appearance and aroma.
Add Red Onion
- Sprinkle the thinly sliced red onion over the tomatoes, mozzarella, and greens.The onion adds a mild sharpness that complements the rich steak and creamy cheese.
Slice the Flank Steak
- Once the steak has rested, identify the direction of the muscle fibers.Slice the steak thinly against the grain.Cutting against the grain shortens the muscle fibers and produces a more tender bite.
Add the Balsamic Glaze
- Drizzle balsamic glaze over the steak and salad.Add another light drizzle of extra-virgin olive oil if desired.
Garnish
- Finish with fresh basil leaves and freshly cracked black pepper.For an elegant presentation, serve the salad on a large platter rather than mixing everything together.
Serve
- Serve the Caprese Salad with Grilled Flank Steak immediately.Pair it with crusty bread, grilled vegetables, roasted potatoes, corn on the cob, or a light pasta dish.
Notes
- Steak cut: Flank steak is ideal because it cooks quickly and has excellent beefy flavor.
- Mozzarella: Fresh mozzarella, mozzarella pearls, or burrata can be used.
- Tomatoes: Use ripe tomatoes for the best flavor and texture.
- Basil: Fresh basil is strongly recommended because dried basil does not provide the same fresh flavor.
- Greens: Arugula adds a pleasant peppery flavor, while mixed greens create a milder salad.
- Balsamic glaze: A thick glaze provides more sweetness and richness than ordinary balsamic vinegar.
- Slicing: Always slice flank steak against the grain for a more tender texture.
- Storage: Store leftover steak and salad separately in airtight containers and refrigerate for up to 3 days.