Caprese salad and flat iron steak - summer delights

Insalata caprese and a nice hunk of flat iron steak are the fulfillment of the promise of late spring and summer's farm markets. Caprese is merely sliced tomato, sliced mozzarella, and julienned basil. They are dressed with some vinegar and olive oil and a bit of salt and pepper if you wish. The steak has a slightly more complicated apprenticeship (that is, it involves a marinade). The marinade made the meat fork tender. You may want to cook it (stove top grill in my case) a bit longer. Ours was rare, as is our preference.

Flat iron steak
1 flat iron steak (about 1 1/2 lbs, trimmed of extraneous fat and silver skin)
1/4 cup olive oil
3 Tbs soy sauce
2 medium scallions, finely chopped
1 medium garlic clove, chopped
juice of 1/2 lime
red pepper flakes to taste
1/2 tsp ground cumin
1 Tbs light brown sugar

Mix together the olive oil with all the ingredients following it. Place the steak in a one gallon freezer bag and pour in the marinade. Squish it around to coat the meat thoroughly and place the bag in the fridge for one hour. Turn it once or twice during that time.

Remove the steak from the marinade and wipe it with paper towels. Cook on a very hot stove top grill for 3 minutes per side (this is for rare; add time as you wish). Allow to rest for 5 minutes and then slice it thinly against the grain.