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Grilled Asian Beef Steak and Summer Squash

1 beef flank or skirt steak (about 1 1/2 pounds)
3 medium zucchini or yellow summer squash, cut lengthwise in half
1 teaspoon vegetable oil
Salt and Pepper Marinade
1/4 cup soy sauc
1/4 cup finely chopped green onions
2 tablespoons water
2 tablespoons packed brown sugar
1 1/2 tablespoons dark sesame oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/4 teaspoon pepper

Directions: Combine mariande ingredients in small bowl. Remove and reserve 1/4 cup. Place beef steak and remaining marinade in food-safe plastic bag; turn steak to coat.Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Remove steak form marinade; discard mariande. Brush squash ligtly with oil; sprinkle with salt and pepper, as desired. Place steak and squash on grid over medium, ash-covered coals. Grill flank steak, uncoverd, 17 to 21 minutes (skirt steak 10 to 13 minutes) for medium rare to medium donesess, turning occasionally. Grill squash 15 minutes or until tender, turning occasionally. Place reserved marinade in small suacepan; heat until hot. Carve steak across the grain into thin slices; spoon hot reserved marinade over beef. Serve with squah. Makes 6 servings.

Notes: Cut well-trimmed skirt steak into 4- to 6-inch portions before marinating.