These two recipes make enough for the Grill-Everything Salad, which serves 6.

Grilled Flank Steak

1 1/2 pounds flank steak
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat grill to medium-high.

Season the flank steak on both sides with the salt and pepper. Place the meat on the grill and cook 6 to 8 minutes per side for medium rare, longer if you prefer your meat less pink (cooking time will also vary depending on the heat of the grill). Remove the meat from the grill and let rest 10 minutes before slicing. The Grill-Everything Salad may be assembled with the meat warm or cooled to room temperature.

Grilled Vegetables

1 large onion, thickly sliced
3 large carrots, thinly sliced lengthwise
3 Italian plum tomatoes, cut in half lengthwise
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Heat the grill to medium-high.

Drizzle the onion, carrots, and tomatoes with the olive oil. Season with the salt and pepper. Arrange the vegetables on the grill and cook, turning once, until tender and just charred, 2 to 3 minutes for the tomatoes and onions, and 5 to 7 minutes for the carrots (cooking times will vary depending on the heat of the grill). The Grill-Everything Salad may be assembled with the vegetables warm or cooled to room temperature.