Chargrilled Florentine steak with summer vegetables

Ingredients:

Steak

• 3 T-bone steaks (0.7 kg each, 4-4.5 cm thick)
• 2 large cloves garlic, cut in half
• 1 lemon, cut in half
• 2 teaspoons olive oil

Grilled vegetables

• 3 red bell peppers, seeded and halved
• 3 yellow zucchini (about 0.5 kg total), sliced ​​lengthwise into 1 cm thick rectangular slices.
• 3 zucchinis (about 350g total), sliced ​​lengthwise into 1cm thick rectangular slices.
• 3 Japanese eggplants (about 350g total), sliced ​​lengthwise into 1cm thick rectangular slices.
• 12 champignons
• 1 bunch (450 g) asparagus, trimmed
• 12 green onions, roots trimmed
• 1/4 tbsp. + 2 tbsp. l. olive oil
• 3 tablespoons balsamic vinegar
• 2 cloves garlic, crushed
• 1 tsp chopped fresh parsley leaves
• 1 tsp chopped fresh basil leaves
• 0.5 tsp chopped fresh rosemary leaves

Preparation:

1. Rub the steaks and bones with garlic cloves. Season with salt and black pepper. Refrigerate for about 1 hour. Remove from the refrigerator at least 20 minutes before grilling to allow the steaks to come to room temperature.
2. Place a grill pan over high heat or preheat a grill to medium-high heat. Grill the steaks to your desired doneness, turning once, for about 5 minutes per side for rare, 7 minutes per side for medium. To get nice, crisp grill marks, place the steaks in the pan and cook without moving them. Then flip and cook the other side without moving them.
3. Let the meat rest for at least 10 minutes before slicing, otherwise all the juices will run all over the cutting board. Run a knife along the bone and cut the meat from the bone. Cut the meat into 2 cm (0.75 in) slices. Transfer the slices to a platter. Sprinkle the steaks with lemon juice. Drizzle with olive oil and serve immediately with grilled vegetables.
4. Grilled vegetables:
   
   Place a grill pan over medium heat or preheat a grill to medium-high heat. Brush the vegetables with 1/4 cup olive oil to lightly coat. Season with salt and black pepper. Grill the vegetables, a few at a time, until tender and crisply marked, about 8-10 minutes for bell peppers; 7 minutes for zucchini, squash, eggplant, and mushrooms; 4 minutes for asparagus and green onions. Arrange the vegetables on a platter. To create attractive grill marks, place them on the grill and cook without moving them too often.
5. Meanwhile, in a small bowl, combine the remaining 2 tablespoons olive oil, balsamic vinegar, garlic, parsley, basil, and rosemary. Season with salt and pepper to taste. Drizzle the vegetables with the herb dressing and serve hot or at room temperature.