Ingredients
• 1 lb flank steak, trimmed
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar (for marinade)
• 1 clove garlic, minced
• 1 tsp dried oregano
• Salt & black pepper to taste
Caprese Topping:
• 1 pint cherry or heirloom tomatoes, halved
• 8 oz fresh mozzarella pearls or torn bocconcini
• ¼ cup fresh basil leaves, torn
• Optional: microgreens or arugula for bed
Balsamic Dressing:
• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• ½ tsp honey or maple syrup (omit for strict keto)
• Pinch of salt
Instructions
- In a resealable bag or dish, combine steak, 2 tbsp olive oil, 1 tbsp balsamic, garlic, oregano, salt, and pepper. Marinate 30 mins–2 hrs (refrigerated).
- Preheat grill or grill pan to medium-high. Remove steak; pat dry. Grill 5–6 mins per side for medium-rare (125–130°F internal). Rest 8–10 mins, tented.
- Meanwhile, whisk dressing ingredients until emulsified. In a bowl, gently toss tomatoes, mozzarella, and basil with half the dressing.
- Slice steak against the grain into thin strips. Arrange on a platter (or over greens). Top generously with Caprese mixture. Drizzle with remaining dressing.
- Optional finish: Lightly sprinkle with flaky sea salt and extra basil.
PREP TIME & NUTRITION :
Prep Time: 15 mins (+30 min marinate), Cook Time: 12 mins, Total Time: 57 mins, Servings: 4
Calories: 420, Net Carbs: 6g, Fats: 32g, Protein: 28g
(Naturally keto, gluten-free, and sugar-conscious—skip honey or use ¼ tsp monk fruit syrup if desired.)