1. Lay flank steak out flat and trim off any extra fat or silver skin. Generously season the steak with salt and pepper.
2. Grill for 5 minutes on each side for a medium-rare steak.
3. Let the steak rest for 5 minutes then slice against the grain.
4. Since flank steak has very little fat and connective tissues, it can become tough when cooked too long at low temperatures. For perfect tender juicy flank steak, grill it hot and fast!

For the pesto:

• Lay flank steak out flat and trim off any extra fat or silver skin. Generously season the steak with salt and pepper.
• Grill for 5 minutes on each side for a medium-rare steak.
• Let the steak rest for 5 minutes then slice against the grain.
• Since flank steak has very little fat and connective tissues, it can become tough when cooked too long at low temperatures. For perfect tender juicy flank steak, grill it hot and fast!

For the asparagus and roasted Campari tomatoes:

1. Coat asparagus with olive oil. Add salt and pepper. Roast at 400 degrees for 8-10 minutes, until you see some char.
2. Quarter Campari tomatoes. Mince garlic. Toss with olive oil, salt and pepper. Roast with asparagus.
3. Plate with chopped fresh herbs of your choice, preferably sage, basil, and thyme.

For the roasted fingerling potatoes:

1. Cut fingerling potatoes in half lengthwise. Coat with olive oil and toss with kosher salt, and freshly ground black pepper.
2. Roast in a 400-degree oven for 30 minutes.
3. While potatoes are cooking, cut bacon into small pieces and sauté in a frying pan until crispy. When potatoes are ready, remove them from the oven.
4. Add chopped chives and crispy bacon. Serve.