Grilled flank steak with mozzarella and basil

Ingredients:

• 450 g flank steak, cut in half lengthwise
• 1/4 cup extra-virgin olive oil + extra for grilling
• 1 teaspoon chopped fresh rosemary
• 2 cloves garlic, finely grated
• 0.7 kg of small and medium tomatoes of different varieties (for example, Campari and tomatoes on the vine)
• 2 tablespoons white wine vinegar
• 1 ball (220 g) fresh mozzarella, cut into 2.5 cm pieces.
• Torn fresh basil, for serving

Preparation:

1. Preheat the grill to medium-high heat. Place the flank steak between 2 sheets of plastic wrap and pound with a meat mallet until the thickest part is 2 cm thick. Season with salt and pepper and rub with 1 tablespoon of olive oil, rosemary, and garlic. Let rest for 10 minutes before grilling.
2. Meanwhile, slice the large tomatoes into wedges and halve the smaller ones. Place them in a medium bowl and add the vinegar and 2 tablespoons of olive oil. Season with salt and pepper and toss to combine.
3. Brush the grill grate with olive oil. Grill the steak until grill marks appear, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes.
4. Place the tomatoes and their juices on plates and top with mozzarella. Slice the steak across the grain and arrange among plates. Drizzle with the remaining 1 tablespoon of olive oil, season with pepper, and sprinkle with basil.