Caprese Salad with Grilled Flank Steak

Recipe View In a medium bowl, gently combine the diced tomatoes, mozzarella cubes, chopped basil, 1 clove of minced garlic, and 1 tablespoon of olive oil. Toss lightly to coat the ingredients. Cover the bowl and refrigerate to allow the flavors to meld. (Prep time: 10 minutes, Chill time: 20 minutes)

Recipe View Preheat an outdoor grill to medium-high heat. Ensure the grill grate is clean and lightly oiled to prevent sticking. (Prep time: 5 minutes)

Recipe View Place the flank steak in a large resealable bag. Add the remaining 1 clove of minced garlic, 1 tablespoon of olive oil, salt, and pepper to the bag. Seal the bag tightly and massage the steak to evenly distribute the oil and seasonings. (Prep time: 5 minutes)

Recipe View Once the grill is preheated, carefully place the seasoned flank steak on the grill. Cook to your desired level of doneness, approximately 5-7 minutes per side for medium-rare. Use an instant-read thermometer to check the internal temperature; 130-135°F (54-57°C) for medium-rare. Remove the steak from the grill and let it rest for 5 minutes before thinly slicing it against the grain. (Cook time: 10-14 minutes, Rest time: 5 minutes)

Recipe View Divide the mixed butter lettuce evenly onto 4 serving plates. Drizzle each portion with 1 1/2 teaspoons of balsamic vinegar and 1 tablespoon of olive oil. Arrange the sliced flank steak and the tomato-mozzarella mixture over the lettuce. Serve immediately and enjoy the harmonious flavors. (Assembly time: 5 minutes)