It’s been a long hot summer and hard to start up the grill when it’s this hot.  But today I’m going to brave the heat and grill my favorite flank steak and veggie kabobs.  I marinated the steak overnight in a ginger and soy marinade which smells and tastes so good.  This marinated flank steak was cooked over high heat just to medium rare and will almost melt in your mouth.  I set aside just enough marinade to brush over the veggie kabobs and sliced onions. 

Six tasty ingredients make up the marinade, honey, soy sauce, fresh ginger root, garlic, lemon zest and red pepper flakes.  I like the flavor of Aleppo pepper but you use any red pepper flakes or grind your own dried chiles.

I started by grating 3 tablespoons of fresh ginger root.  I like to use a coarse grater for this recipe.

Next comes 3 cloves garlic, grated.

Grate some lemon zest, about 3 teaspoons give or take.  The aroma of fresh ginger, garlic and lemon are going to take over your senses right about now!

Add 1 teaspoon red pepper flakes.  The Aleppo pepper is not very hot so if you are using a hotter chile you might want to adjust the amount.

Time to start adding liquids.  Add 1/3 cup soy sauce.

And 1/3 cup honey.  Give that a good stir.

Reserve about 1/2 cup of marinade for your veggies and pour the rest into a gallon size zip lock bag along with your flank steak.  Place in fridge overnight or at least 2 – 3 hours for maximum flavor.

Time to set out the veggies.  You can use anything you want but here’s what I chose.  Some mushrooms, red bell pepper and a zucchini, plus I’m going to slice a sweet onion.  I like the onions sliced and grilled rather than skewered.  For some reason I always burn the ends when skewered and this just works better for me.

All sliced, diced and skewered.

Brush some of the marinade over the veggies, turn skewer to brush over all sides.

Brush both sides of the onion slices.

In order to time this out I’m going to cook the onions with the steak first.  I placed them on a hot grill plate which works great for the slices.  Place the steak over the hot coals and cover for 7 minutes.

The onions need to be turned over about 3 1/2 minutes in.  As you can see they are already starting to char.

When the 7 minutes is up, it’s time to flip the steak over for another 6 minutes.  Transfer the onions to a platter and lay the veggie kabobs in their place.  Time to close the lid for another 6 minutes.

When the steak is done it needs a few minutes to rest.  Place on the platter to rest with the onions while the veggies finish cooking.

It took about 10 – 12 minutes total to cook the veggies through.

Those are going to be good with the steak.

Slice the steak thin and against the grain at an angle.  Pile on your plate along with a slice of grilled onion and veggie kabobs.

Grilled Flank Steak with Veggie Kabobs

1/3 cup Soy Sauce
1/3 cup Honey
3 tablespoons Fresh Ginger Root, peeled and grated on a coarse microplane grater
3 cloves Garlic, grated on a coarse microplane grater
3 teaspoons Lemon Zest
1 teaspoon Red Pepper Flakes, (I used Aleppo Pepper)

1 1/2 pounds Flank Steak
1 package Mushrooms
1 medium Zucchini, sliced with insides scooped out
1 Red Bell Pepper, cut into 1 inch pieces
1 large Onion, sliced

In a medium bowl, combine grated ginger root, grated garlic, lemon zest and red pepper flakes.  Add soy sauce and honey.  Stir to combine.

Reserve about 1/2 cup of marinade and pour the rest into a gallon size zip lock bag along with the flank steak.  Refrigerate 2 – 3 hours or overnight.

Skewer mushrooms, zucchini and red bell pepper.  Using a pastry brush, brush marinade over veggies and onion slices.

Heat charcoal in a grill.  Place onion slices on a grilling plate and grill on one side and the flank steak on the other.  The onions should cook 3 1/2 minutes on each side.  When the onions are done at 7 minutes, turn the steak to cook an additional 6 minutes on the other side for medium rare.  Place the veggie kabobs on the grill and cook 10 – 12 minutes turning every few minutes to avoid charring.

Remove steak from grill to rest, leaving the kabobs on the grill until ready.  Slice the steak diagonally against the grain very thin.  Serve with veggie kabobs and onion slices.

Serves 4