Cream of mushroom soup that is extremely light despite not having any cream in it.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 main course salads |
Ingredients
- 2 medium tomatoes, diced
- 1 (4 ounce) ball fresh mozzarella, cut into 1-inch cubes
- ¼ cup coarsely chopped fresh basil
- 2 cloves garlic, minced, divided
- 41 tablespoons olive oil, divided
- 1 pound flank steak
- salt and ground black pepper to taste
- 1 (6.5 ounce) bag butter lettuce mix
- 2 tablespoons balsamic vinegar, or to taste
Instructions
- Mix tomatoes, mozzarella, basil, 1 clove minced garlic, and 1 tablespoon olive oil in a bowl; toss to coat. Cover bowl and refrigerate.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place steak in a large resealable bag; add 1 clove minced garlic, 1 tablespoon olive oil, salt, and pepper. Seal the bag and distribute the oil mixture over the steak.
- When the grill is preheated, cook steak to your desired degree of doneness, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let stand for 5 minutes before thinly slicing across the grain.
- Divide lettuce onto 4 serving plates. Drizzle 1 1/2 teaspoons each balsamic vinegar and olive oil onto each lettuce portion. Divide steak and tomato mixture evenly between the salads.
- Please note the slight difference in some ingredient amounts when using the magazine version of this recipe.
Nutrition Facts
| Calories | 321 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 8 g |
| Sodium | 115 mg |
| Sugars | 4 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
My local grocery can’t supply decent meat, but this was good anyway.
I made the recipe for 3 people It was perfect! I had leftover cherry tomatoes so I used them.
Used a combination of lettuce and baby bok choy from the garden. This was terrific!
Perfect salad for a hot summer day. I usually serve it with I with an artisan baguette
We didn’t grill the steak but fried it in a cast ireon skillet. It is a recipe that I will make again.
Came out great! I only cooked the steak for 2 minutes each side for medium rare. Wouldn’t change anything else about it!
I made it but substituted grilled shrimp
made it and loved it – as did hubby & daughter. I didn’t have time to marinate the flank steak (you’ll definitely want to do that as flank steak can be a little tough), but it is a perfect dinner for a hot summer night.
Simple and Delicious!
Very good. I did change it a little on what I put in the bag : 1. 2 cloves of garlic 2. Trader joe’s balsamic glaze (good squeeze so that you can coat the meat, about 2tbs) 3. Hand full of Cilantro 4. About 3 – 4 tbs of olive oil 5. 3 1/4lb london boil, could not find flank steak today.
A good, quick weekday dinner for my family! Used ingredients as written. The only difference was my cook time. I have a wood burning grill so I let it smoke for about 8 minutes on each side then seared it on the stove in a cast iron skillet. Will definitely add this one to the rotation!
Only changes were 1/8 tsp each of garlic powder and onion powder in the dressing only because it seemed like such a simple recipe that it might need it. I did substitute a grilled bone-in rib eye since it was on sale for $4.77/lb. versus $6.99/lb. for flank steak. Basil and tomatoes fresh from the garden. Very easy, simple recipe and will make it again. Side dish was orzo with tomatoes, feta, and green onion salad that I make several times a year. Not a recommended pairing, just had it leftover from the day before.
I think the only thing I would change is the lettuce. Butter lettuce is pretty “soft” and doesn’t really stand up to the rest of the ingredients. Next time, romaine.
It was an easy and good summer dinner!
Fresh and easy to make
Fresh and easy to make
I will definitely make this again! GREAT! and very easy. Good summer meal
i added cashews sooo delicious, made the stake mid rare.
We really liked the salad, but were not big fans of the steak on salad. Just a personal preference.
Loved it
Good salad, but a little heavy on the balsamic vinegar.