Description
A recipe for Asian Beef Steak & Summer Squash

Ingredients

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

Preparation
Total preparation and cooking time: 30 minutes | Marinating time: 6 hours or overnight

1. 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.

2. 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 steak, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally. Grill squash 15 minutes or until tender, turning occasionally.

3. 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.

Nutrition
Nutrition information per serving: 232 calories; 25g protein; 6g carbohydrate; 12g fat; 723mg sodium; 57mg cholesterol; 4.9mg niacin; 0.4mg vitamin B-6; 2.8mcg vitamin B-12; 2.9mg iron; 4.3mg zinc.

Serves
Makes 6 servings

Variations
no information available