Whisk together olive oil, garlic, vinegar, salt and pepper in a small bowl. Place mushrooms and asparagus on a large plate and drizzle with oil mixture.
Set aside for 10 minutes. Heat a stovetop grill or barbecue over high heat. Brush steak with a little extra olive oil and sprinkle with salt and pepper. Cook for 1 minute on each side or until cooked to your liking. Remove, cover with foil and keep warm.
Add mushrooms and asparagus to the grill and cook, turning occasionally, for 3-4 minutes or until tender. To serve, place vegetables on serving plates, top with steak and sprinkle with parsley and pine nuts.