Grilled Steak and Vegetable Salad Recipe by Monte

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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