GRILLED ASIAN BEEF STEAK & SUMMER SQUASH

Marinating time: 6 hours or overnight


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 sauce
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


Combine marinade 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 from marinade; discard marinade. Brush squash lightly
with oil; sprinkle with salt and pepper, as desired. Place steak and
squash on grid over medium, ash-covered coals. Grill flank steak,
uncovered, 17 to 21 minutes (skirt steak 10 to 13 minutes) for
medium rare to medium doneness, turning occasionally. Grill squash
15 minutes or until tender, turning occasionally.

Place reserved marinade in small saucepan; heat until hot. Carve
steak across the grain into thin slices; spoon hot reserved marinade
over beef. Serve with squash.

Cook's Tip: Cut well-trimmed skirt steak into 4- to 6-inch portions
before marinating.

Makes 6 Servings






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