In a shallow dish or zip-top bag, combine olive oil, minced garlic, salt, and black pepper. Add the flank steak, ensuring it is fully coated with the marinade. Seal the bag or cover the dish and refrigerate for at least 1 hour.

While the steak is marinating, preheat your grill to medium-high heat, around 400–450°F. Prepare your grilling tools.

Once the grill is hot, remove the flank steak from the marinade, allowing excess to drip off. Place the steak on the grilling surface and cook for 4-5 minutes on each side for medium-rare.

After grilling, transfer the steak to a cutting board and cover it loosely with aluminum foil. Let it rest for 5-10 minutes.

In a medium bowl, combine halved cherry tomatoes, mozzarella balls, and chopped fresh basil. Drizzle with olive oil and sprinkle with salt. Toss gently until well mixed.

Once the steak has rested, slice it thinly against the grain, aiming for slices about 1/4-inch thick.

On a large platter, arrange the sliced grilled flank steak alongside the Caprese salad. Drizzle with balsamic glaze and serve warm.