In a large zip-top bag, combine ¼ cup olive oil, 3 minced garlic cloves, 1 teaspoon salt, and ½ teaspoon black pepper. Add the flank steak, ensuring it’s well coated in the marinade. Seal the bag, removing excess air, and refrigerate for at least 1 hour, or up to 8 hours.

About 15 minutes before grilling, preheat your grill to medium-high heat (around 400°F to 450°F). Oil the grates to prevent sticking.

Once the grill is preheated, remove the flank steak from the marinade, letting excess drip off. Place it on the grill and cook for approximately 4-5 minutes on each side for medium-rare.

After grilling, transfer the steak to a cutting board and let it rest for 5-10 minutes. Slice the steak thinly against the grain.

In a mixing bowl, combine 2 cups halved cherry tomatoes, 1 cup fresh mozzarella balls, and ½ cup chopped fresh basil. Drizzle with 2 tablespoons of olive oil and season lightly with salt.

On a large platter, artfully arrange the sliced flank steak alongside the caprese salad. Drizzle ¼ cup balsamic glaze over the meat and salad.