1-First Step: Mix the marinade In a bowl or zip-top bag, whisk together 2 tablespoons of the olive oil, 2 tablespoons of the balsamic vinegar, 2 teaspoons of honey, 2 cloves of minced garlic, 1/2 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. The honey helps the marinade cling to the meat, while the balsamic vinegar gives the steak its signature sweet-tangy taste.

2-Second Step: Marinate the steak Add 1 pound flank steak to the bag or bowl. Press out the air, seal it, and refrigerate for 2 to 12 hours. A shorter marinating time gives you a lighter flavor, while a longer one builds a deeper balsamic taste. Just do not go past 12 hours, or the steak can turn mushy.

3-Third Step: Mix the Caprese topping In another bowl, combine the halved cherry tomatoes, drained mozzarella pearls, the remaining 1 tablespoon olive oil, the remaining 1 tablespoon balsamic vinegar, the remaining 1/2 teaspoon kosher salt, the remaining 1/4 teaspoon black pepper, and 2 teaspoons chopped fresh basil. Stir gently so the cheese stays whole and the tomatoes do not break apart.

4-Fourth Step: Get the grill ready Remove the steak from the refrigerator about 20 minutes before cooking. This short rest helps the meat cook more evenly. While the steak warms slightly, preheat the grill for direct high heat, then clean and oil the grates. Good grill prep helps prevent sticking and makes it easier to get nice sear marks.

5-Fifth Step: Grill the steak Remove the steak from the marinade and pat it dry with paper towels. This helps the outside brown instead of steaming. Place the steak on the hot grill and cook for 6 to 8 minutes per side, depending on thickness and grill temperature. For medium-rare, pull the steak when the internal temperature reaches 130 degrees Fahrenheit.

6-Sixth Step: Rest and slice Transfer the grilled steak to a rack-lined pan, then tent it with foil and let it rest for 5 to 10 minutes. This step matters because it gives the juices time to settle back into the meat. If you skip it, the steak can lose moisture when sliced.

7-Final Step: Assemble and serve Arrange the sliced steak on a serving platter, then spoon the Caprese salad over the top. Add whole basil leaves for garnish and drizzle with balsamic glaze if you are using it. The final plate should look colorful and inviting, with the steak peeking out beneath the bright tomato and mozzarella topping.