In a small saucepan, bring the balsamic vinegar to a gentle boil over medium heat. Don’t wander off; you want it to reduce, not evaporate.

Reduce the heat and let it simmer for about 10-15 minutes, or until it thickens. If desired, add honey for sweetness. Set it aside to cool.

While the reduction works its magic, pat the flank steak dry with paper towels. Season it generously with salt, pepper, and garlic powder.

Heat the olive oil in a pan over medium-high heat. Sear the flank steak for about 4-5 minutes on each side for medium-rare, adjusting time if you prefer it more done.

Remove the steak from the pan, cover with foil, and let it rest for about 5 minutes.

In a mixing bowl, combine fresh mozzarella, cherry tomatoes, and basil leaves. Drizzle with olive oil and season with salt and pepper. Stir gently.

After resting, slice the flank steak thinly against the grain.

On a serving platter, arrange steak slices and top with the Caprese salad. Drizzle the balsamic reduction over everything.