Caprese Salad with Grilled Flank Steak Good Recipes

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Caprese Salad with Grilled Flank Steak

"This is a sparkling, healthful, easy-to-make salad with a twist to the standard eating place variations. It can be served in small quantities as an appetizer salad, or in massive quantities as an entire meal. This recipe is for 4 large salads."

Ingredients :

2 tomatoes, diced
1 (4 ounce) ball fresh mozzarella, reduce into 1-inch cubes
1/4 cup coarsely chopped sparkling basil
1 clove garlic, minced, or greater to taste
1 tablespoon olive oil
1 pound flank steak
1 clove garlic, minced
1 tablespoon olive oil
salt and floor black pepper to taste
1 (6.Five ounce) bag butter lettuce blend
2 tablespoons balsamic vinegar, or to flavor
olive oil, or to flavor

Instructions :

Prep : 20M	Cook : 4M	Ready in : 35M

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 warmth and gently oil the grate.
Place steak in a massive resealable bag; upload 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 at the preheated grill to your favored diploma of doneness, approximately 5 mins per aspect for medium. An instant-examine thermometer inserted into the center need to study a hundred and forty tiers F (60 stages C). Let stand for five minutes earlier than thinly cutting 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 element. Top each salad with 1/four the steak and 1/4 the tomato combination.

Notes :

Reynolds® Aluminum foil may be used to keep meals wet, prepare dinner it calmly, and make smooth-up less difficult.

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