1-First Step: Prepare IngredientsHalve the cherry tomatoes, slice the fresh mozzarella or prepare bocconcini, and chop or tear fresh basil leaves. Mince the garlic, and gather remaining ingredients to streamline cooking.

2-Second Step: Marinate the SteakIn a bowl, whisk together olive oil, minced garlic, Dijon mustard, balsamic vinegar, salt, pepper, and optionally honey or brown sugar and Worcestershire sauce. Place the flank steak in a resealable bag or bowl, pour the marinade over, and refrigerate for at least 1 hour up to 12 hours. For faster marinating, pound the steak to about 1-inch thickness.

3-Third Step: Preheat Grill or SkilletHeat your grill or cast-iron skillet to medium-high heat. Remove the steak from marinade, shaking off excess. Reserve marinade if you wish to reduce it to a glaze later.

4-Fourth Step: Cook the SteakGrill or sear the flank steak for 4 to 7 minutes per side. Use a meat thermometer for desired doneness: 130°F for medium, 135°F for medium-well. Avoid overcooking to maintain juiciness.

5-Fifth Step: Rest and Slice SteakAllow the steak to rest 5–10 minutes to lock in juices. Then slice thinly against the grain for maximum tenderness.

6-Sixth Step: Prepare the Caprese ToppingGently combine halved cherry tomatoes, mozzarella balls or slices, chopped basil, olive oil, balsamic vinegar, sea salt, and a squeeze of fresh lemon juice if desired. Keep chilled until serving.

7-Seventh Step: Assemble and DrizzleArrange sliced steak on a serving platter and evenly top it with the Caprese salad mixture. Drizzle with balsamic glaze or reduced reserved marinade for added depth.

8-Final Step: ServeServe immediately, optionally garnished with extra fresh basil or cracked black pepper. For vegan or gluten-free adaptations, substitute ingredients accordingly throughout preparation.