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

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.

Preheat the grill, setting the burners to medium.

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.

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

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.

Set the grill to high.

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

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

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