Energize Your Size

Korean BBQ Flank Steak, Vegetables with Herbs and Honeydew Melon


1 Flank Steak
2 teaspoons Japanese Sesame Oil
2 teaspoons Reduced Sodium Soy Sauce
1/8 cup brown sugar
4 large garlic cloves
1 teaspoon fresh thyme, remove leaves if stem is too woody
3 leaves fresh sage
1 teaspoon fresh oregano, remove leaves if stem is too woody
3 tablespoons Extra Virgin Olive Oil
1 lemon
8 oz container or fresh whole mushrooms, rinsed and cut each into 4-6 size chunks
2 zucchini, rinsed and sliced into 1/4 inch pieces
1 red, yellow or orange bell pepper, rinsed, cut in half to remove seeds and cut into chunks
1/2 sweet onion, remove skin and cut into chunks
1/2 Honeydew Melon, wash outside peel before slicing in half to remove seeds, cut into chunks


To make steak:
1. Turn the Gas Grill on High
2. Combine Japanese Sesame Oil, Reduced Sodium Soy Sauce, brown sugar and 3 garlic cloves, grated with a microplane.
3. Spread half of mixture over one side of the steak.
4. When vegetables are ready to go into the oven, put the steak on the grill with the wet rub facing down (reduce heat on grill to medium). Set timer for 5 minutes, spread remaining wet rub on top of steak before flipping steak over for another 3-4 minutes or until preferred doneness.
5. Turn off the grill!!! Then, place steak on a rimmed cutting board to rest for AT LEAST 5 minutes before slicing against the grain into thin slices

To make vegetables:
1. Place inside oven rack to top one-third of oven. Turn on broiler
2. Add cut mushrooms, zucchini, bell pepper and onion into a large bowl
3. Chop thyme, sage and oregano on a wooden board and add to cut vegetables
4. Add Extra Virgin Olive Oil to vegetable bowl
5. Using a zester, zest 1 lemon peel into vegetable bowl
6. Mix until herbs are evenly spread throughout. Put into a large metal baking pan and distribute.
7. When steak goes on the grill, place vegetables until the broiler and set timer for 4 minutes, after 4 minutes, if the tops of the vegetables are starting to get brown, use a spatula to carefully flip the vegetables over as best as possible. Remove when slightly browned, 3-4 minutes.