In a zip-top bag or shallow dish, combine ¼ cup of olive oil, 3 minced garlic cloves, 1 teaspoon of salt, and ½ teaspoon of black pepper. Add the flank steak, ensuring it's thoroughly coated. Seal the bag or cover the dish, and let it marinate in the refrigerator for at least 1 hour, or up to 8 hours for deeper flavor infusion.

While the flank steak marinates, preheat your grill to medium-high heat, around 400°F (204°C).

Remove the flank steak from the marinade, allowing the excess to drip off. Place it directly on the hot grill and cook for 4-5 minutes per side for medium-rare doneness.

Once grilled to your liking, remove the flank steak from the grill and transfer it to a cutting board. Let it rest for 5-10 minutes, allowing the juices to redistribute.

In a mixing bowl, combine 2 cups of halved cherry tomatoes, 8 oz of fresh mozzarella balls, and ½ cup of chopped fresh basil. Drizzle with a bit of olive oil, and sprinkle with salt to taste. Toss gently to coat the ingredients.

After the flank steak has rested, use a sharp knife to slice it thinly against the grain. Arrange the steak slices beautifully on a serving platter.

Top the sliced flank steak with the prepared Caprese salad. Drizzle the dish generously with balsamic glaze. Serve warm.