Ingredients

1 lb flank steak
kosher salt and pepper
1 medium eggplant, cut into 1/2-inch rounds
2 bell pepper, quartered (any color)
6 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 garlic clove, chopped
1/2 cup fresh flat-leaf parsley, chopped

Directions

Heat grill to medium-high heat. Season the steak with 1/2 teaspoon salt and 1/2 teaspoon pepper.Grill to the desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes before slicing.

Meanwhile, brush both sides of the eggplant and peppers with 3 tablespoons of the oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.Grill until tender, 4 to 5 minutes per side.

In a small bowl, combine the remaining oil, vinegar, garlic, and parsley.Divide the steak and vegetables among individual plates. Spoon the sauce over the vegetables or serve on the side.Refrigerate, then serve at room temperature. You can use leftovers in sandwiches.