Photo: Helen Dujardin; Styling: Mindi Shapiro-Levine
1 1/4 pounds flank steak
1/4 cup balsamic vinegar
1 teaspoon salt
2 cups cherry tomatoes, halved
1/4 cup basil leaves, roughly torn
How to Make It
Combine steak, vinegar and salt in a large ziplock bag. Let stand 15 minutes at room temperature.
While steak is marinating, preheat grill to high and oil grates. Grill marinated steak, covered if using a gas grill, turning once, 7 to 10 minutes total for medium rare, depending on thickness.
Transfer steak to a cutting board. Cover loosely with foil and let stand for 10 minutes. Slice steak into 4 portions, place on a platter and pour juices over. Scatter with tomatoes and basil and serve.