grilled steak and summer vegetables... 45 minutes

the goods:

1/3 cup extra-virgin olive oil

2 sprigs rosemary

5 garlic cloves, thinly sliced

1 and 1/4 pounds hanger or flank steak

2 tablespoons balsamic vinegar

1 and 1/2 teaspoons honey

any combination of the following vegetables:

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

1 bunch scallions

1 sweet bell pepper, cut into sixths, seeds and stem removed

Heat grill to medium-high. Clean and lightly oil hot grill. In a small pot, combine oil, rosemary, and garlic. Cook over medium heat 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. Transfer to a cutting board and tent with foil. Let rest 10 minutes before slicing against the grain.

Brush vegetables with herb oil, season with salt and pepper, and grill, turning occasionally, until tomato skins are split (if using), 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. Drizzle over steak and vegetables.