Directions:

1. To Prepare Garlic Aioli:
   Toss peeled garlic with canola oil and kosher salt. Roast in a preheated 300-degree Fahrenheit oven for 20 to 25 minutes or until lightly golden. Remove from heat. Allow to cool. Mince cooled roasted garlic. Combine all ingredients. Mix well. Cover, and place in the refrigerator until ready to use.
2. To Prepare Marinated Tomato Slices:
   In a stainless-steel bowl, combine tomato slices, canola oil, salt and pepper. Toss to evenly coat. Cover, and place in the refrigerator until ready to use. Divide into four portions.
3. To Prepare Simply Grilled Flank Steak:
   Lightly coat flank steak with oil and season, on both sides, with salt and pepper. Grill flank steak on a hot grill or grill pan unti well-marked on both sides. Finish cooking in a preheated 275-degree Fahrenheit oven until desired doneness. Let rest for 10 minutes before slicing across the grain into thin slices. Divide into four portions.
4. To Prepare Grilled Flank Steak and Roasted Tomato Salad:
   Trim and discard ends of each green bean. Blanch green beans. Drain well. Cool completely. As needed, split 1 piece of baguette lengthwise, leaving one side hinged. Lightly toast both sides of baguette. Evenly spread 1 Tablespoon garlic aioli on each the heel and crown of baguette. Place 1 serving of flank steak on heel of baguette.
   In order, top with:
   -1 serving of the marinated tomatoes
   -1 serving of the green beans
   -1/4 cup banana peppers.
   Close sandwich with crown of baguette. Enjoy immediately!