In a mixing bowl, whisk together ¼ cup olive oil, 2 minced garlic cloves, 1 teaspoon Dijon mustard, and a generous pinch of salt and pepper.

Place the flank steak in a resealable plastic bag and pour the marinade over it, ensuring every inch is coated. Seal the bag and refrigerate for 1 to 4 hours, flipping occasionally.

While the steak marinates, preheat your grill to medium-high heat, aiming for around 400°F. Clean the grates with a grill brush and lightly oil them to prevent sticking.

After removing the steak from the marinade, let the excess drip off before placing it on the hot grill. Grill for 5 to 7 minutes on each side.

Once grilled to perfection, remove the steak from the grill and let it rest on a cutting board for at least 5 minutes.

In a mixing bowl, combine 1 cup halved cherry tomatoes, 1 cup bocconcini mozzarella balls, and ¼ cup chopped fresh basil. Season and drizzle with olive oil or balsamic vinegar.

Slice the rested steak against the grain into thin strips and arrange beautifully on a platter. Top with the Caprese mixture and finish with a drizzle of balsamic glaze.