Season the steak with ½ teaspoon each salt and pepper. Cook in the oil in a large skillet over medium-high heat, 3 to 5 minutes per side for medium-rare; remove. Let rest 5 minutes, then slice against the grain.
Add the cherry tomatoes to the skillet and cook, tossing, until softened, 2 to 4 minutes. Stir in the bocconcini and basil.
Serve the steak with the bocconcini and cherry tomato mixture and country bread.
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