Best 4 Caprese Salad With Grilled Flank Steak Recipes

CAPRESE SALAD WITH GRILLED FLANK STEAK

Steps:

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

GRILLED SKIRT STEAK CAPRESE

Steps:

• Make the vinaigrette: Whisk together the vinegar, mustard, salt and pepper in a medium bowl. While whisking, slowly drizzle in the oil and whisk until emulsified. Set aside.
• Place the steak in a baking dish. Add half the vinaigrette and turn to coat; let the steak sit at room temperature for 30 minutes.
• Heat a grill to high or a grill pan over high heat on top of the stove.
• Remove the steak from the marinade and pat dry. Season both sides with salt and pepper. Grill until lightly charred on both sides and just cooked to medium-rare doneness, about 4 minutes per side. Transfer the steak to a cutting board and let rest for 5 minutes.
• Meanwhile, mix the arugula and red onion in a large bowl. Add some of the remaining vinaigrette and toss to coat. Season with salt and pepper.
• Thinly slice the steak across the grain and arrange it on a platter with the tomatoes. Serve with the arugula salad.

CHARRED CAPRESE SALAD

Steps:

• Preheat the grill to high.
• Combine the dried Italian seasoning, granulated garlic, salt and pepper on a plate. Brush the entire log of mozzarella with about a tablespoon of balsamic glaze, then roll in the dry spices. Place the cheese in the freezer to set up, 20 to 30 minutes.
• Oil the grill grates, then place the log of mozzarella on the grill to char quickly, about 2 minutes. Roll a quarter-turn and repeat until all sides are charred but not gooey, 2 minutes per side. Let it cool for a minute, then slice into 1/2-inch slices.
• Arrange the sliced tomatoes on a platter. Top the tomatoes with the sliced charred mozzarella, torn fresh basil, a drizzle of balsamic glaze, a sprinkle of sea salt and a drizzle of olive oil.

CAPRESE SALAD WITH GRILLED FLANK STEAK

Steps:

• Mix tomatoes, mozzarella, basil, 1 clove minced garlic, and 1 tablespoon olive oil in a bowl; toss to coat. Cover bowl and 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.
• 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.
• Divide lettuce onto 4 serving plates. Drizzle 1 1/2 teaspoons each balsamic vinegar and olive oil onto each lettuce portion. Divide steak and tomato mixture evenly between the salads.