In a zip-top bag, combine olive oil, minced garlic, salt, and black pepper. Add the flank steak, seal the bag and refrigerate for 1 to 8 hours.

Preheat your grill to medium-high heat (about 400°F). Remove the flank steak from the marinade.

Place the flank steak on the hot grill. Cook for 4 to 5 minutes on each side for medium-rare.

Let the steak rest on a cutting board for 5 to 10 minutes before slicing.

Assemble the Caprese salad by combining cherry tomatoes, mozzarella balls, and basil in a bowl. Drizzle with olive oil and add salt, then toss gently.

Slice the flank steak thinly against the grain and arrange it on a platter.

Drizzle balsamic glaze over the steak and Caprese salad, then serve immediately.