Steak and Caprese Salad

Ingredients:

2 medium whole (2-3/5″ dia) (blank)s tomatoes, diced

1 (4 Ounce) Ball Fresh Mozzarella, Cut Into 1-Inch Cubes

¼ Cup Coarsely Chopped Fresh Basil

1 Clove Garlic, Minced, Or More To Taste

1 Tablespoon Olive Oil

1 Pound Flank Steak

1 Clove Garlic, Minced

1 Tablespoon Olive Oil

1 Pinch Salt And Ground Black Pepper To Taste

1 (6.5 Ounce) Bag Butter Lettuce Mix

2 Tablespoons Balsamic Vinegar, Or To Taste

2 Tablespoons Olive Oil, Or To Taste

Step 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 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.

Step 4 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.

Step 5 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.

Variation: May Use Baby Portobello Mushrooms instead of Steak for Vegetarians.