• 2 medium tomatoes, diced
  • 1 (8 oz.) ball of fresh mozzarella, cut into 1-inch cubes
  • ¼ cup coarsely chopped fresh basil
  • 2 cloves garlic, minced, divided
  • 4 Tbsp. olive oil, divided
  • 1 pound flank steak
  • salt and ground black pepper to taste
  • 1 (6.5 ounces) bag butter lettuce mix
  • 2 Tbsp. balsamic vinegar, 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 steak to your desired degree of doneness, about 5 minutes per side for medium. 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.