for 4 person

Balsamic dressing

5 tbsp	balsamic vinegar
5 tbsp	olive oil
1 ½ tbsp	rosemary, finely chopped
2 tsp	salt
a little	pepper
4	flank Steak (each approx. 160 g)

Charcoal/gas/electric grill

1	courgette, cut lengthways into slices approx. 1 cm thick
2	bell pepper, quartered
480 g	cooked corn cobs
2 tbsp	olive oil

Summer salad

3	baby lettuce, halved, cut into thin strips
1 bunch	flat-leaf parsley, roughly chopped
1 bunch	basil, roughly chopped

How it's done

Balsamic dressing

Combine the balsamic, oil and rosemary, season. Coat the steaks with 3 tbsp of the dressing. Set aside 2 tbsp of the dressing, place the remainder of the dressing in a bowl.

Charcoal/gas/electric grill

Mix the courgette, peppers and corn with the oil. With the lid down, grill over/on a medium heat (approx. 200°C) for approx. 10 mins., turning occasionally. Remove the vegetables from the grill, allow to cool slightly. Cut the courgette and peppers into pieces. Remove the corn kernels from the cobs using a knife. Add the warm vegetables to the bowl containing the dressing, mix. With the lid down, grill the steaks over/on a high heat (approx. 250°C) for approx. 1½ mins. on each side. Cover the meat and leave to rest for approx. 5 mins.

Summer salad

Add the lettuce and herbs to the vegetables, mix. Plate up the salad. Carve the meat across the grain, place on top of the salad, drizzle with the reserved balsamic dressing.

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