Season the flank steak with olive oil, kosher salt, and pepper. Grill or cook in a skillet over medium heat (with a little extra olive oil) for about 4 minutes per side for a medium temperature. Set aside on a cutting board to rest.

On a lined baking sheet place the tomatoes and drizzle with olive oil, kosher salt, and pepper. Roast in a 450 degree oven for 15 minutes. If you want the tops charred set the broiler on high for the last minute of cooking.

Once the tomatoes are done roasting place the fresh mozzarella pieces on top of the tomatoes and put back into the oven for an additional minute or two, just enough to warm the cheese but not completely melt it.

Once the flank steak has rested for at least 10 minutes, slice it against the grain into strips. Place the strips of flank steak onto a plate and top with the tomatoes and cheese, drizzle with balsamic glaze, and sprinkle the fresh basil over top.