Flank Steak with Grilled Vegetable Salad

Instructions

1. 1

   In a small saucepan over medium-low heat, gently bring the oil and garlic to a boil. Reduce the heat to the lowest setting and simmer very gently until tender, about 15 minutes. Set aside.

2. 2

   Preheat the grill, setting the burners to medium.

3. 3

   In a glass baking dish, combine 30 ml (2 tablespoons) balsamic vinegar and 30 ml (2 tablespoons) garlic oil. Add the steak and coat well. Set aside.

4. 4

   Place the vegetables on a baking sheet and coat with 60 ml (1/4 cup) garlic oil. Season with salt and pepper.

5. 5

   Grill the vegetables until tender, about 4 to 5 minutes, depending on their size. Transfer the vegetables to a large bowl. Add the remaining oil, vinegar, garlic and prosciutto. Toss. Adjust the seasoning. Set aside.

6. 6

   Set the grill to high.

7. 7

   Grill the steaks for 2 to 4 minutes per side or to desired doneness. Flank steak is best eaten rare.

8. 8

   Serve the steak with the warm grilled vegetable salad. Garnish with basil leaves.