• 2 tomatoes, diced
  • 1 (4 ounce) ball fresh mozzarella, cut into 1-inch cubes
  • 1/4 cup coarsely chopped fresh basil
  • 1 clove garlic, minced, or more to taste
  • 1 tablespoon olive oil
  • 1 pound flank steak
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • salt and ground black pepper to taste
  • 1 (6.5 ounce) bag butter lettuce mix
  • 2 tablespoons balsamic vinegar, or to taste
  • olive oil, or to taste





  • 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.
  • Cook the steak on the preheated grill 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 about 1 1/2 teaspoons balsamic vinegar and 1 1/2 teaspoons olive oil onto each lettuce portion. Top each salad with 1/4 the steak and 1/4 the tomato mixture.