1. Cut the flank into cubes about 30-40 g (1 oz.) each.
2. Skewer them onto rosemary branches, leaving on only the end leaves. 
3. Brush the brochettes with olive oil and cook under a preheated grill for 5 minutes. Season with salt. 
4. Wash and dry the vegetables. Cut the eggplant and tomatoes into rounds and the other vegetables into thin lengthwise slices and grill with a little olive oil. Season with salt and pepper. 
5. On each plate, place 2 brochettes accompanied by some grilled vegetables. 

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Collaboration: VFC and Produits tripiers de France
A recipe from Yann Lainé, L'Absinthe, 24 place du Marché, Saint-Honoré, 75001 Paris