Categories: Meals

Ingredients

• 1 lb. flank steak, halved lengthwise
• Kosher salt and black pepper
• 1/4 cup olive oil, plus more for the grill
• 1 tsp finely chopped fresh rosemary
• 2 garlic cloves, finely grated
• 1 1/2 lbs. assorted small to medium tomatoes
• 2 tbsp. white wine vinegar
• 8 oz. ball fresh mozzarella, cut into 1-inch pieces
• Torn fresh basil, for topping

Directions

1. Preheat a grill to medium high. Put the flank steak between 2 sheets of plastic wrap and pound with a meat mallet until the thickest part is 3/4 inch thick. Season with salt and pepper and rub with 1 tbsp. olive oil, the rosemary and garlic. Let sit 10 minutes before grilling.

2. Meanwhile, slice the larger tomatoes into wedges and halve the smaller tomatoes. Place in a medium bowl and add the vinegar and 2 tbsp. olive oil. Season with salt and pepper and toss.

3. Oil the grill grates. Grill the steak until well marked, about 4 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.

4. Spoon the tomatoes and their juices onto plates and add the mozzarella. Slice the steak against the grain and add to the plates. Drizzle with the remaining 1 tbsp. olive oil, season with pepper and top with basil.

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