Flank Steak with Grilled Vegetable Salad

Ingredients

• 1/2 cup (125 ml) olive oil
• 5 cloves garlic, peeled and halved
• 1/4 cup (60 ml) balsamic vinegar
• 4 thick beef flank steaks
• 12 asparagus spears, trimmed
• 2 bell peppers, different colours, cored and cut into 6 pieces each
• 2 zucchini, cut diagonally into 1-inch (2.5-cm) slices
• 1 small fennel bulb, stalks removed, cut into 1/2-inch (1-cm) slices
• 1 medium eggplant, cut into 8 pieces
• 1/4 lb (115 g) prosciutto slices, chopped
• Fresh basil leaves
• Salt and pepper