In large bowl, whisk together all ingredients for marinade sauce: teriyaki sauce, soy sauce, sugar, garlic and honey. Coat the steak with the sauce and let stand in the refrigerator for 30 minutes OR alternatively marinate the steak covered overnight in the refrigerator.

Meanwhile, place the whole baby potatoes into large pot filled with salted water. Bring to a boil and cook potatoes for about 15 minutes until fork-tender then drain. Heat an extra-large sauté pan over medium heat and melt the butter. Add potatoes and season with basil, thyme, salt and pepper and toss to coat. Using a fork or potato masher, press potatoes lightly to flatten. Continue to fry in butter over medium heat, turning occasionally, until the potatoes are golden brown on both sides. Keep warm.

When ready to prepare steak, remove the meat from marinade and pour the marinade out into small saucepan. Cook reserved marinade sauce over low/medium heat, whisking occasionally until thickened and reduced in half, about 10 minutes. Remove from heat and set aside.

Preheat an outdoor grill to 500F. Season the steak generously with salt and pepper. Place the seasoned steak onto the hot grill and close the lid. Grill for approximately 4 minutes on each side for a medium/rare, turning once. Allow for more cooking time for a more well-done steak. Remove the flank steak from the grill and let meat rest for about 5 to 10 minutes before cutting.

To prepare the balsamic tomato topping, simply toss all ingredients in small bowl and salt to taste: tomatoes, scallions, balsamic and olive oil.

To assemble the dish, slice the steak into 1/3 to 1/2-inch thick slices using a sharp carving knife. Plate and top with prepared glaze and crumbled blue cheese, if desired. Serve next to prepared potatoes topped with prepared tomatoes.