INGREDIENTS
1 1/2 lb
Skirt steak
3 tbsp
Basil, fresh
1 cup
Cherry tomatoes
2
ears Corn
1 tbsp
Flat-leaf parsley, fresh
4
medium cloves Garlic
2
Red bell peppers
3
4-inch sprigs Rosemary, fresh
2
Scallions
2
Summer squash, small yellow
3
sprigs Thyme, fresh
2
Zucchini, small
2 tbsp
Balsamic vinegar
2
Kosher salt and freshly ground black pepper
1
Sea salt, Flaky
5 tbsp
Olive oil, extra-virgin