Juicy, grilled steak is topped with melty mozzarella, fresh tomatoes, and basil, then drizzled with tangy balsamic glaze.

Preheat grill to medium-high heat Combine tomatoes, cilantro ... This is only going to take about 5 minutes per side. Slice the Flank Steak cross grain in 1/2 inch thick slices.

When the grill is hot and peaches are ripe, this Grilled Flank Steak with Peach Panzanella Salad is exactly what you want to ...

Preheat grill to ... Slice steak across the grain into strips, then cut strips into bite-size pieces. Divide salad greens between two plates or bowls. Top with the tomato mixture and steak pieces ...

Remove flank steak from marinade allowing excess to drip off. Grill over medium heat ... let stand 10 minutes to rest. Assemble salad: While steak rests, cut each tomato in half; tear mozzarella ...

Mix tomatoes, mozzarella ... Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place steak in a large resealable bag; add 1 clove minced garlic, 1 tablespoon olive oil ...

Add the tomatoes and onion and toss. Let stand for 1 hour. 3. Light a grill ... Thinly slice the steak against the grain and transfer to plates. Season the tomato salad with salt and pepper ...

Season steak with 1 tsp ... Set aside. DO AHEAD: Tomato vinaigrette can be made 1 day ahead. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Toss spring onions in ...

Season steak with the remaining salt and pepper. Grill until 125* internally ... place part of your cheery and tomato salad mixture on the bottom and place your Flank Steak on the top.

Light a grill ... slice the flank steak across the grain. Arrange the romaine and red leaf lettuce on a platter and drizzle with the vinaigrette. Scatter the bread crumbs over the salad, top ...