Flank Steak Caprese

Place steak in a gallon-sized plastic resealable bag along with next 7 ingredients (olive oil through black pepper). Seal bag while removing as much air as possible and move steak around so it is evenly covered by marinade. Place in the fridge to marinate for at least one hour or up to six.

Thirty minutes before cooking, remove steak from refrigerator.

When ready to cook, remove flank steak from marinade. Let excess marinade drip back into the bag and place on a cutting board. Discard marinade. Use a sharp knife tip to tenderize the steak by making small, shallow cuts into the steak in a poking motion, being careful not to cut through to the other side. Cut with the grain, making each cut an inch or so apart from each other. Depending on the size of your steak, you should make 10-15 slits on each side.  Flip and repeat on second side.

Heat a large cast iron or skillet to medium high heat and add olive oil just to coat the bottom. When pan is hot and the oil just begins to smoke, lay steak in pan. Sear 2-3 minutes on each side or until well browned.  Remove from heat and let steak rest, covered, for 5-10 minutes. Note that steak should measure 130 degrees in the middle for a medium rare cook.

While steak is resting, prepare Caprese salad.  In a small bowl, combine tomatoes and next six ingredients (through olive oil).  Use a spoon to gently mix and combine.  Work carefully to not break up cheese or mash tomatoes.  Set aside.

Cut rested steak into slices, cutting against the grain of the meat.  Plate steak and top with Caprese salad.  Serve with rice, potatoes or favorite side.