Step 1

Make the basil vinaigrette: In a high-powered blender, combine the shallot, basil, garlic, red pepper flakes, olive oil, red wine vinegar, and salt. Blend for 1 minute, or until very smooth. Season to taste with salt and pepper, and store in the fridge for up to 3 days.

Step 2

Make the caprese: In a large nonreactive bowl, combine the olive oil, vinegar, garlic, basil, thyme, and oregano and stir. Remove half of the marinade to another bowl. Add the steak to one bowl and marinate in the refrigerator for at least 2 hours. Meanwhile add the tomatoes and red onion to the other bowl and toss to combine. Set aside.

Step 3

When you’re ready to cook, heat a grill over medium-high heat. Shake excess marinade off the meat and generously season it with salt and pepper. Place the steak on the grill and cook until medium or medium rare, 4 to 6 minutes on each side, depending on your preference. Remove the meat to a cutting board and let rest for 10 minutes.

Step 4

Transfer the tomatoes and red onion with all the marinade to a serving platter and nestle in the torn cheese. Slice the steak across the grain and nestle the slices into the tomato salad. Drizzle with the basil vinaigrette and season with salt and pepper as needed. Serve immediately.