Grilled Asian Beef Steak & Summer Squash Asian

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Servings
   Serves 6

Prep Time
   15 minutes

Refrigerate
   6 hours to overnight

Cook Time
   15 minutes

Cooking Methods
   Broiling
   Grilling

Beef Type
   Flank

Ingredients

• 1 flank or skirt steak (about 1 1/2 lbs.)
• 3 medium zucchini or yellow squash, cut lenghtwise in half
• 1 tsp. vegetable oil
• salt and pepper

Sesame-soy Marinade

• 1/4 cup soy sauce
• 1/4 cup finely chopped green onions
• 2 Tbsp. water
• 2 Tbsp. packed brown sugar
• 1 1/2 Tbsp. dark sesame oil
• 1 tsp. minced garlic
• 1 tsp. minced fresh ginger
• 1/4 tsp. pepper

Instructions

Combine all marinade ingredients in small bowl; stir until sugar is dissolved.

Reserve 1/4 cup marinade. Place beef steak and remaining marinade in sealable plastic bag; turn to coat. Marinate in refrigerator 6 hours to overnight, turning occasionally.

Remove steak from marinade; discarding 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.

Nutritional Information

Nutrition Info per serving:  (1 serving, 4 1/2 oz.) 155 calories; 7 g fat (2 g saturated fat; 3 g monounsaturated fat); 27 mg cholesterol; 477 mg sodium; 5 g carbohydrate; 0.7 g fiber; 19 g protein; 5.4 mg niacin; 0.5 mg vitamin B6; 0.9 mcg vitamin B12; 1.4 mg iron; 22.1 mcg selenium; 3.4 mg zinc.