Flank Steak with Grilled Vegetables

Serves 4 to 6

3 cups dry red wine
3 cups chopped onions (about
3 medium onions)
2 1/4 cups soy sauce
3/4 cup plus 3 tablespoons olive oil
8 large cloves garlic, minced
1 tablespoon dry mustard
1 tablespoon ground ginger
1 tablespoon ground ginger
1 teaspoon oregano
Salt
Freshly ground black pepper
1 (4 1/2-pound) beef flank steak
6 large red, green, and yellow bell
peppers (2 of each), stemmed,
seeded, and cut lengthwise into
1/2-inch strips
4 large zucchini, cut lengthwise into
quarters
1 large red onion, cut lengthwise
into 1/2-inch strips
1/2 teaspoon garlic powder
Pinch of cayenne pepper

In a large resealable plastic bag, combine the wine, onions, soy sauce, 3/4 cup oil, garlic, mustard, ginger, mayonnaise, and oregano. Season with salt and pepper. Shake to mix, then add the flank steak, seal, and refrigerate for 2 to 3 hours.

In another large resealable plastic bag, combine the pepers, green onions, zucchini, and red onion with the remaining 3 tablespoons olive oil, garlic powder, and cayenne. Season with salt and pepper and shake to mix. Refrigerate for 2 to 3 hours.

Preheat a charcoal or gas grill to 350 degrees F. Makesure the grill rack is clean and oil it thoroughly with nonstick cooking spray.

Drain the steaks and vegatables, discarding both marinades. Let the steaks come to room temperature, transfer them to the prepared grill rack over direct heat, and grill them to your desired degree of doneness, about 4 to 5 minutes per side for rare; when juices rise to the top of the meat, turn it over. At the same time, grill the vegetables in a grill basket or on a grilling tray for 8 to 10 minutes total, turning the basket or the vegetables often, until they begin to get grill marks and to soften and crisp around the edges.

Transfer the vegetables to a heated platter, slice the steaks thinly across the grain, and arrange the meat on top of the vegetables.

Source: The Best Barbecue on Earth page 58