1-First Step: Mix the marinade In a bowl or zip-top bag, whisk 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. This is the flavor base for the steak. Stir well so the honey blends in and does not sit in one spot.

2-Second Step: Marinate the flank steak Add the 1 pound flank steak to the bowl or bag, then seal it and massage the marinade into the meat. Refrigerate for at least 2 hours or up to 12 hours. That window gives the steak enough time to absorb flavor without getting too soft. If you want the best texture, stay closer to the middle of that range.

3-Third Step: Prep 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 topping is what turns a simple grilled steak into a bright, fresh grilled caprese dinner.

4-Fourth Step: Get the grill ready Take the steak out of the fridge about 20 minutes before cooking. This helps it cook more evenly. Preheat the grill to high direct heat, about 500°F, then clean and oil the grates. If you want better grill marks, make sure the grates are hot before the steak goes on.

5-Fifth Step: Grill the steak Pat the steak dry first. That helps it sear instead of steam. Place it on the grill and cook for 6 to 8 minutes per side, or until the internal temperature reaches 130°F for medium-rare. For strong grill marks, set the steak at a 45-degree angle to the grates, then rotate it 90 degrees halfway through each side.

6-Sixth Step: Rest before slicing Move the steak to a plate, tent it with foil, and let it rest for 5 to 10 minutes. Resting keeps the juices inside the meat instead of letting them spill out when you slice. This step matters just as much as the grilling time.

7-Final Step: Slice, top, and serve Slice the steak thinly against the grain. That helps make each bite tender. Spoon the chilled caprese topping over the top, garnish with whole basil leaves, and drizzle with balsamic glaze if you want a little extra finish. Serve right away while the steak is warm and the topping is cool.