Grilled Steak and Summer Vegetable Salad
Try grilled bruschetta with this supper: Brush thick slices of crusty bread with olive oil, then grill until toasted on both sides. Flank steak can be used in place of hanger.
- 1/3 cup extra-virgin olive oil, plus more for grill
- 2 sprigs rosemary
- 5 garlic cloves, thinly sliced
- 1 1/4 pounds hanger steak
- Coarse salt and ground pepper
- 1 medium eggplant, cut into 1/4-inch-thick slices
- 1 zucchini, cut into 1/4-inch-thick slices
- 1 yellow squash, cut into 1/4-inch-thick slices
- 1/2 pound cherry tomatoes on the vine, or plum tomatoes, halved
- 1 bunch scallions
- 1 sweet bell pepper (any color), cut into sixths, seeds and stem removed
- 2 tablespoons balsamic vinegar
- 1 1/2 teaspoons honey
Heat a grill to medium-high. Clean and lightly oil hot grill. In a small ovenproof pot, combine oil, rosemary, and garlic and place on grill. Cook until oil begins to bubble, 2 minutes. Remove herb oil from heat and set aside 3 tablespoons in a small bowl.
Brush steak with herb oil, season with salt and pepper, and grill, turning occasionally, about 10 minutes per side for medium-rare (move steak to a cooler part of grill if it begins to overbrown). Transfer to a cutting board and tent with foil. Let rest 10 minutes before slicing thinly against the grain.
In batches, brush vegetables with herb oil, season with salt and pepper, and grill, turning occasionally, until tomato skins are split and vegetables are tender, 3 to 5 minutes total. Transfer to a serving platter, along with sliced steak. Add vinegar and honey to reserved oil and whisk together. Season to taste with salt and pepper, then drizzle dressing over steak and vegetables.