Caprese Grilled Flank Steak Salad: A Fresh and Flavorful Summer Deligh

Serve: This salad is perfect for a light dinner or as a starter for a larger meal. Pair it with a glass of crisp white wine like Sauvignon Blanc or a light red like Pinot Noir for a refreshing meal.
Storage: If you have leftovers, store the salad components separately to keep the steak and salad greens fresh. The grilled steak can be stored in an airtight container in the fridge for up to 3 days. Reheat the steak gently before serving again.
Variants
Vegan Option: Substitute the flank steak with grilled portobello mushrooms or a plant-based protein, and use vegan mozzarella or omit it entirely.
Add Avocado: For a creamy addition, slice up an avocado and add it to the salad.
Add a Grain: Serve the salad with a side of quinoa or couscous to make it more filling.
FAQ
Q: Can I use another type of steak for this recipe?
A: Yes! You can substitute flank steak with skirt steak, sirloin, or ribeye. Just make sure to adjust the cooking time depending on the thickness of the steak.

Q: Can I make this salad ahead of time?
A: The salad is best served fresh, but you can prep the ingredients ahead of time. Keep the salad dressing and steak separate until you’re ready to assemble.

Q: How can I make this recipe gluten-free?
A: This salad is naturally gluten-free. Just be sure to use a gluten-free Dijon mustard for the dressing.

With its vibrant flavors and perfect balance of fresh ingredients, this Caprese Grilled Flank Steak Salad is sure to impress. It’s an easy-to-make, satisfying dish that brings together the best of Italian-inspired flavors with a grilled steak twist!