In a zip-top bag, combine olive oil, minced garlic, salt, and black pepper to create a marinade for your flank steak. Add the meat, ensuring it's well-coated, then seal the bag and refrigerate for at least 1 hour—up to 8 hours for maximum flavor infusion.

Preheat your grill to medium-high heat, aiming for around 400-450°F. This will ensure that your steak achieves a beautifully caramelized crust while staying juicy inside.

Once the grill is hot, place the flank steak directly on the grates. Grill for 4-5 minutes on each side until a nice sear is achieved.

Remove the flank steak from the grill and let it rest on a cutting board for 5-10 minutes. This resting period allows the juices to redistribute.

While the steak rests, prepare your Caprese salad by combining cherry tomatoes, fresh mozzarella balls, and chopped basil in a bowl. Drizzle with olive oil and season with a pinch of salt before tossing gently.

After resting, slice your flank steak thinly against the grain to maximize tenderness.

Arrange the sliced steak on a platter alongside the Caprese salad and drizzle with balsamic glaze before serving.