In a zip-top bag, combine extra virgin olive oil, minced garlic, kosher salt, and freshly ground black pepper. Add the flank steak, ensuring it’s fully coated with the marinade. Seal and refrigerate for at least 1 hour or up to 8 hours.

Preheat your grill to medium-high heat, around 400°F. Ensure the grates are clean and lightly oiled.

Remove the flank steak from the marinade, allowing excess to drip off. Place it on the hot grill and cook for approximately 4-5 minutes per side, or until it reaches an internal temperature of 130-135°F for medium-rare.

Transfer the flank steak to a cutting board and let it rest for 5-10 minutes before slicing.

In a large bowl, combine halved cherry tomatoes, fresh mozzarella balls, and chopped basil. Drizzle with olive oil and season lightly with kosher salt. Toss gently.

Slice the rested flank steak against the grain into thin strips. Arrange on a large platter and serve alongside the Caprese salad, drizzled with balsamic glaze.