Serves: 4 People
What you'll need:
1 Pound flank steak, halved lengthwise
1 tsp natural sea salt
1 tsp ground black pepper
1 teaspoon chopped rosemary 2 garlic cloves, minced
1/2 cup olive oil 1 1/2 pounds small tomatoes
2 tablespoons white wine vinegar 1 8-ounce fresh mozzarella cheese, cut into 1-inch pieces Fresh chopped basil for topping
Preheat a grill to medium and put the steak between 2 sheets of plastic wrap. Pound the meet with a mallet until the thickest part is 3/4 inch thick. Season with salt and pepper and rub the meet with olive oil, rosemary, and minced garlic. Sit out for 10 minutes before cooking.
Meanwhile, sliced the tomatoes into wedges. Place in a medium sized bowl and add the vinegar and 2 tablespoons olive oil. Season with salt and pepper.
Add olive oil to the grill. Grill the flank steaks until well marked, about 6 minutes on each side for medium. Transfer to a cutting board and let rest for 5 minutes.
Spoon the tomatoes and their juices onto the plate, and add the mozzarella. Drizzle the meat and plate with the remaining olive oil, season with salt and pepper and top with basil.