Step 1

Salt each side of the flank steak with coarse salt. Massage the salt into the meat. Transfer the meat to a bag or pan.

Step 2

Next, prepare the marinade. Add the balsamic vinegar, Worcestershire sauce, brown sugar, garlic, and Dijon mustard to a bowl and whisk until combined. Pour the marinade over the steak. Flip the meat around a few times to be sure it is fully coated. Cover and refrigerate for at least 30 minutes, but we highly recommend 2+ hours.*

Step 3

While the meat is marinating, add all of the ingredients for the caprese topping to a bowl and mix to combine. Refrigerate until ready to serve.

Step 4

When the steak is ready to cook, remove it from the refrigerator and let it rest at room temperature for 10-15 minutes.

Step 5

Heat 2 tablespoons of oil in a large cast-iron skillet over medium/high heat. When the oil is hot, add the steak to the pan. Sear the meat for 4-7 minutes on each side (timing depends on the thickness of the meat) or until the internal temperature reaches 135-140ºF.

Step 6

Remove the meat from the pan and let it rest for at least 10 minutes. Slice the meat thinly and against the grain, and top with the caprese salad.