Grilled Flank Steak with Mozzarella and Basil

Grilled Flank Steak with Marinated Tomatoes and Fresh Mozzarella

• Level: Easy
• Yield: Serves 4
• Total Time: 40 minutes
• Active Time: 40 minutes
• Nutritional Information (per serving): 490 Calories, 36g Total Fat, 13g Saturated Fat, 108mg Cholesterol, 324mg Sodium, 8g Carbohydrates, 2g Dietary Fiber, 35g Protein, 5g Sugar

Ingredients

• 1 pound flank steak, sliced lengthwise into halves
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil, plus additional for grilling
• 1 teaspoon freshly chopped rosemary
• 2 cloves garlic, finely grated
• About 1 1/2 pounds of mixed small to medium tomatoes (such as Campari and vine-ripened)
• 2 tablespoons white wine vinegar
• 1 ball (8 ounces) fresh mozzarella, cut into 1-inch cubes
• Fresh basil leaves, torn for garnish

Instructions

1. Preheat your grill to medium-high heat. Place the flank steak between two sheets of plastic wrap and gently pound it with a meat mallet until the thickest sections are about 3/4 inch thick. Season with salt and pepper, then rub the steak with 1 tablespoon of olive oil, chopped rosemary, and garlic. Let it rest for 10 minutes before placing on the grill.
2. While the steak marinates, cut larger tomatoes into wedges and halve the smaller ones. Combine them in a medium bowl with vinegar and 2 tablespoons of olive oil. Season with salt and pepper and toss to coat evenly.
3. Brush the grill grates with olive oil. Grill the steak until grill marks appear and the preferred doneness is reached, roughly 4 minutes per side for medium-rare. Remove the steak and allow it to rest on a cutting board for 5 minutes.
4. Serve by spooning the marinated tomatoes and their juices onto plates. Add pieces of mozzarella cheese on top. Slice the steak thinly against the grain and arrange on the plates. Drizzle with the last tablespoon of olive oil, season with pepper, and garnish with torn fresh basil leaves.

Photograph by Ralph Smith