Preparation:

Step 1: Begin by preparing the marinade for the flank steak. In a small bowl, combine the balsamic vinegar, olive oil, minced garlic, Dijon mustard, salt, and pepper. Whisk the ingredients together until well combined.

Step 2: Place the flank steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak, ensuring it’s evenly coated. Seal the dish or bag and refrigerate for at least 30 minutes to allow the flavors to infuse the meat. For an even more flavorful steak, marinate it for up to 4 hours.

Step 3: While the steak is marinating, prepare the Caprese topping. In a small bowl, combine the halved cherry tomatoes, fresh mozzarella balls, and chopped basil leaves. Toss gently to combine, and set aside.

Step 4: Preheat your grill to medium-high heat. Remove the steak from the marinade and discard any excess marinade. Grill the flank steak for about 4-5 minutes per side, or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 130°F (54°C).

Step 5: Once the steak is grilled to perfection, remove it from the grill and let it rest for 5 minutes. Slice the steak against the grain into thin strips.

Step 6: Arrange the sliced steak on a serving platter. Top with the fresh Caprese mixture, and drizzle with balsamic glaze just before serving. Serve immediately and enjoy!