1-First Step: Whip up the marinade and prep the steakGrab a bowl and whisk 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 2 teaspoons honey, 2 minced garlic cloves, 1/2 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. This mix tenderizes the meat and builds flavor. Slide your 1 pound flank steak into a large zip-top bag, pour in the marinade, seal, and massage it around. Pop it in the fridge for 2 to 12 hours. Longer means more taste, but don’t go over to keep texture firm. I like overnight for weekends.

2-Second Step: Make the caprese salad toppingWhile the steak marinates, halve 8 ounces cherry tomatoes and drain 4 ounces fresh mozzarella pearls. Toss them in a bowl with 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 2 teaspoons chopped fresh basil. Stir gently to coat without smashing. Cover and refrigerate. This step takes 5 minutes and lets flavors meld. Make it up to a few hours ahead, but not too early to avoid watery tomatoes.

3-Third Step: Prep for grillingPull the steak from the fridge 20 minutes before cooking to reach room temp for even grilling. Fire up your grill (or grill pan) to 500°F. Oil the grates well using tongs and a paper towel dipped in oil. Pat the steak dry with paper towels to get a good sear. This removes excess marinade for crispy edges. You’ll need an instant-read thermometer, chef’s knife, cutting board, wire rack, and sheet pan too.

4-Fourth Step: Grill the steak to perfectionLay the steak on the hot grates. Grill 6 to 8 minutes per side, flipping once, until it hits 130°F internal for medium-rare. Use that thermometer in the thickest part. For grill marks, start at a 45-degree angle, rotate 90 degrees after 3-4 minutes per side. If no grill, broil 5 minutes per side or sear in a hot cast-iron skillet 3-5 minutes per side. Cooking temps guide: rare 120-130°F, medium-rare 130-135°F, medium 135-145°F, medium-well 145-155°F, well 155°F+.

5-Final Step: Rest, slice, and serveTent the steak with foil on a wire rack over a sheet pan and rest 5-10 minutes. Juices redistribute for tenderness. Slice thinly against the grain with your chef’s knife. Fan slices on a platter, spoon over the chilled caprese salad, add whole basil leaves, and drizzle balsamic glaze if you have it. Serve right away for hot steak and cool topping contrast. Pairs great with grilled veggies. For vegan, grill mushrooms same way.