Best Caprese Salad With Grilled Flank Steak Recipes

GRILLED SKIRT STEAK CAPRESE

Grilled Skirt Steak Caprese image

Provided by Bobby Flay

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/2 cup balsamic vinegar
2 teaspoons dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup canola oil
2 pounds skirt steak, halved lengthwise
Kosher salt and freshly ground black pepper
4 ounces baby arugula
1 small red onion, halved and thinly sliced
4 ripe beefsteak tomatoes, thinly sliced

Steps:

Make the vinaigrette: Whisk together the vinegar, mustard, salt and pepper in a medium bowl. While whisking, slowly drizzle in the oil and whisk until emulsified. Set aside.
Place the steak in a baking dish. Add half the vinaigrette and turn to coat; let the steak sit at room temperature for 30 minutes.
Heat a grill to high or a grill pan over high heat on top of the stove.
Remove the steak from the marinade and pat dry. Season both sides with salt and pepper. Grill until lightly charred on both sides and just cooked to medium-rare doneness, about 4 minutes per side. Transfer the steak to a cutting board and let rest for 5 minutes.
Meanwhile, mix the arugula and red onion in a large bowl. Add some of the remaining vinaigrette and toss to coat. Season with salt and pepper.
Thinly slice the steak across the grain and arrange it on a platter with the tomatoes. Serve with the arugula salad.

CLASSIC CAPRESE SALAD

Classic Caprese Salad image

This classic summer dish doesn't get any simpler or more delicious. Use different-colored heirloom tomatoes for the prettiest salad, and buffalo milk mozzarella for the best tasting one.

Provided by Melissa Clark

Categories brunch, easy, lunch, weekday, salads and dressings, appetizer, side dish

Time 15m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 pound fresh, best-quality mozzarella (preferably buffalo milk)
4 medium heirloom tomatoes
1 bunch fresh basil, leaves only, some reserved for garnish
Flaky sea salt, such as Maldon
Coarsely ground black pepper
High-quality extra-virgin olive oil

Steps:

While mozzarella is cold, slice it into 1/4-inch slices. Let it sit, loosely covered, to come to room temperature while you prepare the tomatoes.
Slice the tomatoes into 1/4-inch to 1/2-inch thick slices, leaving them in a single layer on the cutting board as you go. Sprinkle generously with salt.
On a serving platter, arrange the mozzarella, tomato slices, and whole basil leaves so they overlap slightly. Pour any tomato juices from the cutting board over the dish. Sprinkle again with salt and pepper, and drizzle with plenty of oil. Top with reserved basil, and serve.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 19 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 10 grams, Sodium 478 milligrams, Sugar 3 grams