1-First step: mix the marinade Start by whisking together 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 2 teaspoons honey, 2 cloves minced garlic, 1/2 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a bowl or zip-top bag. This creates a simple balsamic marinade that gives the grilled flank steak a sweet-savory flavor. If you are cooking for picky eaters, this step is still mild enough to please most tables.

2-Second step: marinate the steak Add the 1 pound flank steak to the marinade, seal the bag or cover the bowl, and massage or turn the steak until it is coated. Refrigerate for 2 to 12 hours. Try not to go beyond that, because the acid can make the meat mushy if it sits too long. For the best texture, a few hours is usually plenty.

3-Third step: toss the caprese topping In another bowl, combine 8 ounces halved cherry tomatoes, 4 ounces drained fresh mozzarella pearls, the remaining 1 tablespoon olive oil, the remaining 1 tablespoon balsamic vinegar, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 2 teaspoons chopped fresh basil. Cover and refrigerate until serving. This keeps the caprese salad fresh and lets the flavors blend without getting soggy. If you are making this for a party, you can prep the topping a few hours ahead. Just keep it chilled and do not add the glaze too early.

4-Fourth step: bring the steak to room temperature Take the marinated steak out of the fridge about 20 minutes before grilling. This helps it cook more evenly. While you wait, preheat the grill to 500°F and make sure the grates are clean and lightly oiled.

5-Fifth step: grill the steak Pat the steak dry and discard the marinade. Place the steak on the hot grill and cook for 6 to 8 minutes per side, or until the internal temperature reaches 130°F for medium-rare. If you like crosshatch grill marks, place the steak at a 45 degree angle for 3 to 4 minutes, rotate 90 degrees, then flip and repeat on the other side. If you need a backup method, you can broil the steak for about 5 minutes per side or sear it in a hot cast-iron skillet for 3 to 5 minutes per side. These options are handy when the weather does not cooperate or you just want to cook indoors.

6-Sixth step: rest, slice, and serve Move the cooked steak to a rack-lined pan, tent it with foil, and let it rest for 5 to 10 minutes. This helps the juices settle back into the meat. Slice the steak thinly against the grain so it stays tender, then plate it and spoon the caprese topping over the top. Finish with whole basil leaves and a drizzle of balsamic glaze if you want that extra glossy look and sweet-tangy bite. Serve right away while the steak is warm and the topping is cool and fresh.