In a mixing bowl, combine olive oil, minced garlic, red wine vinegar, and seasoning to create a marinade for the flank steak. Refrigerate for at least 4 hours or preferably overnight.

Preheat your grill to medium-high heat. Grill the marinated flank steak for 4-5 minutes on each side, then let it rest for 10 minutes before slicing.

In a large mixing bowl, combine the beans, chopped parsley, cilantro, and roasted peppers, then toss to mix.

In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, and seasoning for the dressing.

Slice the rested steak against the grain and combine with the salad base and dressing. Toss gently to combine.