Grilled vegetables with flank steak and pesto

Wash and halve the pepper, de-seed and cut into small diamonds. Wash the corn on the cobs, courgettes and aubergines and cut in half lengthwise. Wash the cherry tomatoes and divide into 4 portions. Mix the vegetables with 2 tbsp olive oil and season with salt and pepper. Cook the vegetables in a grill pan for about 3 minutes. Meanwhile, wash the herbs, dab dry and chop. Peel and dice the garlic. Once cooked, marinate the vegetables in a bowl with white wine vinegar, chopped herbs, garlic, capers and 2 tbsp olive oil, then arrange on the plate. Allow the steak to come to room temperature 30 minutes before it is cooked. Rub in the pepper mixture and fry for 2 minutes on each side in the olive oil with the garlic and herbs added to it. After frying, leave the steak to rest in the pan for 5 minutes then cut into even slices. To make the pesto, wash the parsley and basil, dab dry and remove the leaves. Blend in a food processor with the garlic, balsamico and Parmesan, gradually adding the olive oil. Season with salt. Spoon the finished pesto over the meat.