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### Instructions
1. **Marinate the Steak**
In a bowl or zip-top bag, combine olive oil, garlic, balsamic vinegar, salt, and pepper. Add the flank steak and coat well. Let it marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
2. **Grill the Steak**
Preheat your grill or grill pan to medium-high heat. Grill the flank steak for about 4–6 minutes per side for medium-rare, depending on thickness. Remove from the grill, tent with foil, and let it rest for 5–10 minutes before slicing against the grain.
3. **Make the Dressing**
In a small bowl, whisk together balsamic vinegar, Dijon mustard, and honey (if using). Slowly whisk in olive oil until emulsified. Season with salt and pepper.
4. **Assemble the Dish**
Arrange slices of grilled steak on a platter. Top with overlapping slices of tomato and mozzarella. Tuck in fresh basil leaves and drizzle generously with the balsamic dressing.
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### Tips & Variations
* **Add a twist:** Try using burrata instead of mozzarella for an ultra-creamy topping.
* **Make it a salad:** Serve the steak and toppings over arugula or mixed greens.
* **No grill?** A cast-iron skillet works beautifully for cooking the flank steak indoors.
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### Final Thoughts
Grilled Flank Steak Caprese with Balsamic Dressing is a true celebration of summer flavors—robust yet refreshing. It’s ideal for al fresco dining and pairs wonderfully with a chilled glass of rosé or a light red wine like Pinot Noir. Whether you’re impressing guests or treating yourself, this recipe delivers on taste, texture, and visual appeal.
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