Steak Caprese Salad Recipe

Make marinade

In a shallow dish or zip-top bag combine 2 tbs olive oil, 1 tbs balsamic vinegar, 1 tbs soy sauce, 2 tsp minced garlic, 1 tsp brown sugar (or honey), 1 tsp dried oregano, 1 tsp black pepper and 1/2 tsp salt. Whisk or shake until combined.

Marinate steak

Place the flank steak in the dish or bag and coat thoroughly with the marinade. Refrigerate and marinate for at least 30 minutes, ideally 2–4 hours. Remove from fridge 20 minutes before grilling to come toward room temperature.

Grill steak

Preheat grill or grill pan to medium-high (about 425°F/220°C). Lightly oil the grates or pan. Remove steak from marinade and let excess drip off. Grill flank steak 4–6 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), adjusting time for thickness and preferred doneness. Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute.

Slice steak

Using a sharp knife, slice the rested flank steak thinly against the grain into bite-sized strips. Keep warm or set aside to cool slightly for salad assembly.

Prepare produce while steak marinates or rests. Wash and spin dry the mixed greens. Slice roma tomatoes into wedges or thick rounds. If using a mozzarella log, slice into 1/4-inch rounds; if using small mozzarella balls (ciliegine), halve them. Thinly slice the red onion if using. Tear or chiffonade the fresh basil leaves.

Assemble the salad by placing the mixed greens in a large shallow bowl or on individual serving plates. Distribute tomato slices and mozzarella evenly over the greens. Scatter the red onion and basil over the top.

Arrange the sliced flank steak over the salad, distributing slices so each portion has steak and caprese elements.

If using store-bought balsamic vinaigrette, taste and adjust with a little olive oil, salt, and pepper if desired. If making a quick vinaigrette: whisk together 3 tbs balsamic vinegar, 1/4 cup extra-virgin olive oil, 1 tsp Dijon mustard (optional), pinch of salt and pepper until emulsified.

Drizzle about 1–2 tbs of balsamic vinaigrette per serving over the salad just before serving. Finish each plate with 1/2–1 tbs balsamic reduction (glaze) artistically drizzled on top for sweet-tangy contrast.

Optional: finish with a very light drizzle (1 tsp) of extra-virgin olive oil and a final grind of black pepper.