Grilled Steak and Vegetable Salad Recipe

Ingredients

• LaFrieda said, has been his favorite cut of beef for as long as he can
• two was the simplest of garlic breads. Andrew added a good three tablespoons of
• olive oil
• 2 medium cloves
• garlic, smashed
• 3 4-inch sprigs fresh
• rosemary, bruised with the dull side of a knife
• 3 sprigs fresh thyme,
• bruised with the dull side of a knife
• Kosher salt and freshly
• ground black pepper
• 1-1/2 lb. skirt or flank steak, trimmed of excess surface fat
• 3 Tbs. chopped fresh
• basil
• 3 Tbs. extra-virgin
• olive oil
• 2 Tbs. balsamic
• vinegar
• 1 Tbs. chopped fresh
• flat-leaf parsley
• 2 medium cloves
• garlic, minced
• Kosher salt and
• freshly ground black pepper
• 2 red bell peppers,
• seeded and quartered
• 2 small yellow summer
• squash, sliced on a sharp diagonal 1/2 inch thick
• 2 small zucchini,
• sliced on a sharp diagonal 1/2 inch thick
• 2 ears of corn,
• husked
• 1 cup cherry
• tomatoes, preferably a mix of colors, halved
• 2 scallions, thinly
• sliced on a diagonal
• Flaky sea salt
• (optional)

• First, marinate the steak:
• Combine the oil, garlic, rosemary, thyme, 1/2 tsp. salt, and 1/2
• tsp. pepper in a baking dish or zip-top bag large enough to hold the steak. Add
• mixture over the other vegetables. Slice the steak with the grain into 4- to 5-inch pieces, then
• slice thinly against the grain and arrange over the vegetables. Sprinkle with
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