Grilled Steak & Caprese Salad
Caprese mimics the colors of the Italian flag with its timeless trio of juicy tomatoes, fresh mozzarella, and fragrant basil. Here, that classic combination lands next to tender flank steak, grilled until lightly charred and blushing. It’s finished with a sweet, tangy balsamic reduction, gently simmered with honey until glossy. Italian elegance, plated.
Nutritional facts
Protein
44g
Carbs
20g
Calories
520
Fat
28g
Ingredients
Flank Steak, Cherry Tomato, Canola and Olive Oil Blend, Black Pepper, Garlic, Honey, Kosher Salt, Balsamic Vinegar, Mozzarella Cheese, Basil
Reviews
5.0
Based on 1 reviews
Beef was tender and delicious!
Erika · 07/01/25
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About Roberto Vergara
“A good diet can heal you, or do the opposite!” Chef Roberto Vergara was born in the picturesque tourist destination of Acapulco, Mexico. He grew up in an environment of luxury hotels, villas, resorts, and international cuisine, with a strong cosmopolitan influence expressed in aromas, colors, textures, and flavors. In his teens, he moved to the Windy City to continue his gastronomic studies at Kendall College. Over time, he was able to open Tutti Frutti, where he created flavors beloved by the residents of Belmont Cragin. Currently, he is an independent chef with the creative freedom to design new experiences in culinary art. The dishes on his menu are inspired by his desire to create exciting new flavors and experiences for you.
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