Grilled Flank Steak with Caprese Salad

Combine diced tomatoes, shredded mozzarella cheese, chopped basil leaves, a minced garlic clove, and 1 tablespoon of olive oil in a bowl; thoroughly mix to coat the ingredients. Cover the bowl with plastic wrap and refrigerate until ready to serve.

Prepare an outdoor grill for medium-high heat by adjusting the temperature control and lightly brushing the grill grates with oil to prevent sticking.

Place a steak in a large, resealable food bag; add 1 minced garlic clove, 1 tablespoon of olive oil, salt, and pepper. Seal the bag securely and distribute the oil mixture evenly over the steak.

Once the grill is hot, cook the steak to your preferred level of doneness, approximately 5 minutes per side for medium. To ensure the steak is cooked to a safe internal temperature, insert an instant-read thermometer into the center of the meat and wait for it to read 140 degrees F (60 degrees C). Allow the steak to rest for 5 minutes before slicing it thinly across the grain.

Divide a bed of lettuce onto four serving plates. Drizzle 1 1/2 teaspoons each of balsamic vinegar and olive oil over the lettuce portions. Divide the cooked steak and tomato mixture evenly between the salads, making sure each plate has a generous serving.