Capers Grilled Flank Steak Salad
Introduction
This Mediterranean-style Capers Grilled Flank Steak Salad is a flavorful, protein-packed dish that brings together juicy grilled flank steak, fresh tomatoes, mozzarella, and basil, all drizzled with a tangy balsamic glaze. It’s a perfect combination of hearty, fresh, and nutritious ingredients—ideal for a light yet satisfying meal.
Prep Time: 15 minutes
Marinate Time: 30 minutes (optional but recommended)
Cook Time: 10 minutes
Total Time: 55 minutes
Servings: 4
Ingredients
For the Steak Marinade:
1.5 lbs flank steak
3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
For the Salad:
4 cups arugula or mixed greens
1 cup cherry tomatoes, halved
1/2 cup fresh mozzarella balls (bocconcini), halved
1/4 red onion, thinly sliced
1/4 cup fresh basil leaves
1/4 cup Kalamata olives (optional, for more Mediterranean flavor)
2 tbsp toasted pine nuts or walnuts (optional, for crunch)
For the Balsamic Glaze/Dressing:
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1/2 tsp honey (optional, for balance)
Salt & black pepper to taste
Instructions
Marinate the Flank Steak (5 minutes active, 30 minutes marinating)
In a small bowl, whisk together olive oil, balsamic vinegar, garlic, oregano, thyme, smoked paprika, salt, and black pepper.
Rub the marinade all over the flank steak and let it rest for at least 30 minutes (or up to 2 hours for deeper flavor).
Grill the Steak (10 minutes)
Preheat a grill or grill pan to medium-high heat.
Grill the steak for 4-5 minutes per side (for medium-rare) or 6-7 minutes per side (for medium).
Remove from heat and let it rest for 5-10 minutes before slicing thinly against the grain.
Assemble the Salad (5 minutes)
In a large salad bowl, combine arugula, cherry tomatoes, mozzarella, red onion, basil, and olives.
Toss gently to mix.
Make the Dressing & Serve
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper.
Drizzle the dressing over the salad and toss lightly.
Arrange sliced steak on top of the salad.
Garnish with toasted pine nuts and an extra drizzle of balsamic glaze, if desired.
Tips & Tricks
Marinate Longer:
For deeper flavor, marinate the steak overnight.
Oven Option:
Broil the steak at 450°F (230°C) for 5-6 minutes per side instead of grilling.
Make it Spicy:
Add crushed red pepper flakes to the marinade.
Meal Prep Friendly:
Store steak and salad separately and assemble before serving.
Add Whole Grains:
Serve with farro or quinoa for extra fiber.
Nutrition Facts (Per Serving)
Calories: ~450
Protein: 38g
Carbs: 12g
Fat: 28g
Fiber: 3g
Iron: High
This Mediterranean-style Caprese Grilled Flank Steak Salad is a fresh, protein-rich dish perfect for any occasion!