• 3-4 tomatoes - sliced
  • 2 4-oz ball fresh mozzarella - cut into 1 inch cubes
  • 1/4 cup of coarsely chopped basil
  • 2 clove garlic - minced to taste
  • Olive oil - to taste
  • 1-2 lb of grass-fed flank steak
  • salt and pepper to taste
  • 1-2 bags of butter lettuce
  • 2 tablespoons of balsamic vinegar or to taste 


  1. Mix tomatoes, mozzarella, basil, 1 clove minced garlic, and 1 tablespoon of olive oil in a bowl; toss to coat. cover bowl and refrigerate.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 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. 
  4. 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. Let stand for 5 minutes before thnly slicing across the grain.
  5. Divide lettuce onto 4 serving plates; drizzle about 1 1/2 teaspoons balsamic vinegar and 1 1/2 teaspoons of olive oil onto each lettuce portion. Top each salad with 1/4 the steak and 1/4 the tomato mixture.