Marinate the Flank Steak: In a large zip-top bag, combine olive oil, minced garlic, salt, and black pepper. Add the flank steak, ensuring it's thoroughly coated in the marinade. Seal the bag tightly and refrigerate for at least 1 hour, or up to 8 hours for maximum flavor infusion.

Preheat the Grill: While the steak is marinating, preheat your grill to medium-high heat, aiming for a temperature around 400°F.

Grill the Steak: Remove the flank steak from the marinade and discard any excess liquid. Place the steak on the grill grates and cook for 4-5 minutes on each side.

Let the Steak Rest: After grilling, remove the flank steak from the grill and let it rest for 5-10 minutes.

Slice the Steak: Using a sharp knife, slice the rested flank steak thinly against the grain.

Prepare the Caprese Salad: In a medium bowl, combine halved cherry tomatoes, fresh mozzarella balls, and torn basil leaves. Drizzle with olive oil and season with a bit of salt.

Assemble and Serve: On a large serving platter, arrange the slices of flank steak alongside the Caprese salad. Drizzle balsamic glaze over the top just before serving.