Grilled Caprese Flank Steak

4 standard portions

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Ingredients

• 1 pound flank steak
• 3 tablespoons extra‑virgin olive oil (divided)
• 3 tablespoons balsamic vinegar (divided)
• 2 teaspoons honey
• 2 cloves garlic (minced)
• ½ teaspoon dried oregano
• 1½ teaspoons kosher salt (divided)
• ¾ teaspoon ground black pepper (divided)
• 8 ounces cherry tomatoes, halved
• 4 ounces fresh mozzarella pearls (drained)
• 2 teaspoons chopped fresh basil (plus whole leaves for garnish)
• Optional balsamic glaze (for serving)

Method

1. Whisk 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, honey, garlic, oregano, 1 teaspoon salt and ½ teaspoon pepper in a small bowl or combine in a ziptop bag.
2. Place the flank steak in a large ziptop bag, pour in the marinade, press out air, and seal the bag.
3. Massage the marinade into the meat and refrigerate for at least 2 hours and up to 12 hours.
4. Combine cherry tomatoes, mozzarella pearls, remaining 1 tablespoon olive oil, remaining 1 tablespoon balsamic vinegar, ½ teaspoon salt, ¼ teaspoon pepper and chopped basil in a bowl; cover and refrigerate.
5. Remove the steak from the refrigerator 20 minutes before cooking.
6. Preheat the grill for direct high heat (about 500 °F/260 °C) and clean and oil the grates.
7. Remove the steak from the marinade, let excess drip off, and pat the surface dry with paper towels.
8. Grill the steak for 6-8 minutes per side or until an instant‑read thermometer reads 130 °F/54 °C for medium‑rare.
9. Transfer the steak to a rack‑lined pan, tent loosely with foil, and rest for 5-10 minutes.
10. Slice the steak thinly against the grain, arrange on a platter, top with the caprese salad, garnish with basil leaves, and drizzle with balsamic glaze if using.