Sliced Beef With Grilled Vegetables

Preparation:

Preparation: Prepare the herb vinaigrette sauce: mix the vinegar, salt and pepper in a bowl until the salt has completely dissolved; add the oil and beat lightly with a fork; finally add the peeled and lightly crushed clove of garlic, the chopped parsley and rosemary. Brush the meat with oil, place it in the hot grill pan (or in a non-stick pan) and cook for 5-6 minutes; turn it over and cook it on the other side for the same amount of time, lowering the heat after 2 minutes; salt and pepper it. Remove the meat, place it in a bowl, drizzle it with a little herb vinaigrette and let it rest for a few minutes, covered. Cut the meat diagonally, into thin slices, arrange it on the serving surface, drizzle it with the sauce left in the bowl, serve it accompanied with grilled vegetables. In the meantime, prepare the grilled vegetables: trim the aubergine and courgette, wash and cut them into slices, remove the seeds and internal white strings from the pepper, wash and divide into slices and wash the cherry tomatoes. Heat up the grill pan, place the vegetables in it and grill them for a few minutes on both sides; arrange the vegetables on the serving plate and sprinkle them with the remaining herb sauce.