Grilled Flank Steak with Mozzarella and Basil

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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1 pound flank steak, halved lengthwise

Kosher salt and freshly ground pepper

1/4 cup extra-virgin olive oil, plus more for the grill

1 teaspoon finely chopped fresh rosemary

2 cloves garlic, finely grated

1 1/2 pounds assorted small to medium tomatoes (such as Campari and vine-ripened)

2 tablespoons white wine vinegar

1 8-ounce ball fresh mozzarella cheese, cut into 1-inch pieces

Torn fresh basil, for topping


  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 tablespoon 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 tablespoons 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 tablespoon olive oil, season with pepper and top with basil.