Grilled Flank Steak with Parsley Sauce, Roasted Sweet Peppers and Grilled Onions and Goat Cheese Potato Puree

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1/2 cup olive oil

6 cloves garlic

1 flank steak, 2-2 1/2 pounds

Salt and freshly ground pepper

Toasted Garlic and Parsley Sauce:

Olive oil

6 cloves garlic, peeled and thinly sliced, plus 2 cloves garlic, chopped

2 shallots, coarsely chopped

1 carrot, chopped

1 stalk celery, chopped

1 cup red wine

3 cups chicken stock

1 cup veal stock

1/4 cup chopped parsley

2 roasted red pepper, peeled, seeded and diced

1 Spanish onion, sliced, grilled and diced

Goat Cheese Potato Puree:

1 1/4 cup heavy cream

6 ounces soft goat cheese

6 potatoes, cooked, peeled and diced and kept warm

4 tablespoons unsalted butter, softened

Salt and freshly ground pepper