Caprese Flank Steak Salad
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From chacekitchen
This caprese-style steak salad is perfect for hot summer nights! Made with flank steak marinated in balsamic, it pairs wonderfully with juicy heirloom tomatoes and a creamy balsamic dressing.
- Recipe Card
Recipe Card
For the Steak Marinade
ingredients
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 6 garlic cloves, minced
- 1 1/2 tablespoons Dijon mustard
- 2 tablespoons fresh chopped chives
- 1/4 cup fresh chopped parsley
- 2 tablespoons fresh chopped oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
For the Balsamic Dressing
ingredients
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 2 garlic cloves, minced
- 1 tablespoon hot honey
- 1 tablespoon Dijon mustard
- 1 tablespoon mayonnaise
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Salad
ingredients
- 2 cups Spring mix
- 2 cups arugula
- 1 pound flank steak, sliced
- 1 avocado, sliced `
- 1 heirloom tomato, sliced
- 6 tablespoons burrata cheese
- 4 tablespoons fresh chopped mint
- 4 tablespoons fresh chopped basil
- 1/2 cup croutons
- 6 tablespoons balsamic dressing
- Balsamic glaze, to drizzle over the burrata
To prepare the Flank Steak
Method
Step 1
Place the flank steak in a bowl with olive oil, balsamic vinegar, minced garlic cloves, Dijon mustard, chopped chives, chopped parsley, chopped oregano, salt, black pepper, basil flakes, onion powder, and red pepper flakes. Mix well to coat the steak. Cover and marinate in the fridge for at least 2 hours (up to 12 hours if possible).
Step 2
Preheat grill to 450°F. Grill the steak for about 2 minutes on each side, rotating 90 degrees halfway through each side for grill marks. Cook until the internal temperature reaches 145°F (for medium rare).
Step 3
Remove from grill, tent with foil, and let rest for 5-10 minutes before slicing.
To make the Balsamic Dressing
Step 1
Combine olive oil, balsamic vinegar, garlic, hot honey, Dijon mustard, mayonnaise, salt, and pepper in a jar. Shake well to combine.
To assemble the Salad
Step 1
In each salad bowl, add 1 cup spring mix, 1 cup arugula, 1/2 sliced avocado, and 1/2 sliced heirloom tomato.
Step 2
Place 3 tablespoons burrata on top of the tomato slices. Add 2 tablespoons mint, 2 tablespoons basil, 1/4 cup croutons, and 1/2 pound sliced flank steak.
Step 3
Top with 3 tablespoons balsamic dressing and drizzle with balsamic glaze over the burrata if desired.