1 flank steak, about 1 1/2 pounds and 3/4 inch thick
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/3 cup fresh basil leaves
Rinse the cherry tomatoes. Cut each tomato in half with a serrated knife. In a small(6-inch diameter) saucepan combine the tomatoes, oil, garlic, oregano, and red pepper flakes. The oil should just barley cover the garlic cloves. Cook over very low heat (just barely a simmer) until the garlic starts to brown, 15 to 20 minutes, stirring occasionally. Remove the pan from the heat and allow to cool. The garlic will continue to soften and brown until the oil cools. Set aside.
Pour 2 to 3 tablespoons of garlic oil onto a rimmed sheet pan. Dredge the steak through the oil, coating both sides. Season the steak evenly with the salt and pepper. Allow the steak to stand at room temperature for 15 to 30 minutes before grilling.
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Brush the cooking grates clean. Grill the steak over direct medium heat, with the lid closed as much as possible, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes.
Cut the steak across the grain into thin slices. Strain the tomatoes and garlic in a slotted spoon and serve over the steak. Sprinkle the basil on top.