About this recipe: Caprese is a fresh, easy-to-make tomato, mozzarella and basil salad but it's wonderful with barbecued or grilled steak. You can served in small portions as a starter, or in large portions for a dinner. This recipe is for 4 larger salads.
Ideal healthy summertime meal, especially when it's hot. Easy enough to make and tastes great. I however used another marinade for the flank steak (not that there is anything wrong with the one noted for the recipe) and used a Spring Mix that I added Butter Lettuce to because my store does not carry a Butter Lettuce Mix. Light and filling without leaving you stuffed. (recipe made for *RECIPE GROUP*). - 16 Jul 2013 (Review from Allrecipes US | Canada)
Fabulous! A perfect summer meal that's light, easy to make and tastes great without a ton of effort. I didn't bother refrigerating the caprese salad and made that last while the meat was grilling. I lightly scored the steak on both sides and cut it into four individual steaks to make grilling it a bit easier. I put the steak into a ziploc bag along with the olive oil, garlic, salt and pepper with just a splash or two of white wine vinegar and let it marinate for a couple of hours. I served the steak along side the lettuce and caprese salad with "Linda's Best Ever Garlic Bread" from this site. The only thing left was to open a nice bottle of wine and enjoy! - 03 Sep 2014 (Review from Allrecipes US | Canada)
Wonderful easy dinner for the health conscience (flank steak has little fat). I was marinating my flank steak (mixture of Paul Newman's lite balsamic and Wishbone's Italian dressing) when I saw this recipe and changed directions. I used the first batch of cherry tomatoes (red and gold) from the garden and boy were they ever so good! Served over whole leaf romaine as it holds up better instead of the butter lettuce and added croutons for a little crunch. HELPFUL HINT: To kick up the flavor, try adding and reducing balsamic vinegar. To reduce your vinegar, pour into a small saucepan; bring to a boil over medium-high heat constantly stirring to prevent scorching the vinegar. Reduce heat to medium-low, and simmer until the vinegar has reduced by half. Set aside, and cool to room temperature. When ready to serve, drizzle over the greens in place of the olive oil and balsamic vinegar the recipe calls for. NOTE: the vinegar will naturally sweeten as it reduces and will keep for months properly stored. Served with Prosciutto e Melone from AR as a starter. Thank you cookinmama, this one's a keeper! - 07 Jun 2015 (Review from Allrecipes US | Canada)