Season the flank steak with salt and black pepper on both sides.

In a large skillet, heat olive oil over medium-high heat.

Sear the steak for 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness.

Remove from heat and let it rest for 5-10 minutes before slicing.

In a bowl, combine the cherry tomatoes, mozzarella cheese, and basil.

In a separate small bowl, whisk together the balsamic vinegar, honey, and Dijon mustard until well combined.

Pour the dressing over the tomato mixture and toss gently.

Slice the rested steak against the grain into thin strips.

Serve the steak topped with the Caprese mixture and drizzle with any remaining balsamic dressing.