London Broil With Roasted Green And Yellow Squash
|Beef flank steak||1 , trimmed of all visible fat|
|Red wine vinegar||3⁄4 Cup (12 tbs)|
|Reduced-sodium soy sauce||2 Tablespoon|
|Grated ginger root||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Small zucchini||1 Pound|
|Yellow summer squash||4 Small|
|Hot cooked couscous||2 1⁄2 Cup (40 tbs)|
Use a meat fork to pierce both sides of the steak.
Place the steak in a 13" X 9" baking dish.
In a small bowl, stir together the vinegar, soy sauce, honey, ginger, garlic and bay leaf.
Pour over the steak.
Cover and marinate in the refrigerator for at least 6 hours, turning the steak once or twice.
Drain the steak, reserving the marinade.
In a small saucepan, bring the reserved marinade to a boil.
Meanwhile, cut the zucchini and yellow squash lengthwise in halves or quarters.
Place the vegetables on the rack in a broiling pan, leaving room for the steak.
Broil the vegetables 6" from the heat for 10 minutes, turning them and rearranging them as needed to cook evenly.
Place the steak on the rack with the vegetables and broil for 6 minutes.
Turn the steak over and broil about 8 minutes more or until the vegetables are tender and the steak is cooked to desired doneness. (The vegetables will take about 20 minutes total and the steak about 14 minutes total.)