DinnerLatest NewsLunchRecipes


  • 3/4 cups vegetable oil
  • 2 tablespoons white vinegar
  • 1 teaspoon onion powder
  • 2 tablespoons honey
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon garlic powder
  • 1/2 cup soy sauce
  • 2 1/2 to 3 pounds flank steak, cut into 1/2 inch strips (with the grain)
  • 2 zucchini squash, sliced
  • 2 red peppers, chopped into large cubes
  1. Mix all marinade ingredients in a blender until smooth.
  2. Use a sharp knife to slice the flank steak (cutting in the same direction of the grain) into long 1 inch thick strips.
  3. Pour the marinade over the strips of flank steak (I use a Zip-loc) and refrigerate. Allow the flank steak to marinate for 8-24 hours.
  4. Thread the veggies onto the skewers, and then the flank steak in an “S” type pattern. Alternate the veggies with the steak until your skewers are filled.
  5. Preheat the grill on high heat for 5 minutes.
  6. Then reduce heat to medium and place skewers on the grill. Cook about 10 minutes on each side.

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