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2.
Whisk together garlic, lemon juice, lemon peel and oregano in asmall 
bowl. Slowly whisk in olive oil to make marinade.

3.
Thread tomatoes on skewer. On other skewers separately 
threadmushrooms, green pepper and sliced meat. Brush all 
threadedskewers with marinade.

4.
Grill green pepper, covered, 2 minutes. Add mushrooms; grill,covered 
2 minutes. Add tomato and beef; grill, covered, 3minutes per side.

5.
Place all skewers on platter. Season with salt and pepper to tasteand 
sprinkle with chopped mint. Serve with lemon wedges.


Makes 6 servings.
Grilled Asian-Style Flank Steak
1 flank or sirloin steak (1 1/2 to 2 pounds)
Marinade:
 1/4 cup vegetable oil
1/4 cup soy sauce
1 small onion, sliced
2 tablespoons dark corn syrup
1 teaspoon fresh ginger, finely minced

 1 garlic clove, finely minced
 1/2 teaspoon sesame oil*
 1/4 teaspoon pepper

1.
Whisk together all ingredients for marinade.

2.
Place meat in a shallow non-reactive pan or a self-sealingplastic bag; 
pour marinade over it. Cover and refrigerate for 4hours or longer, 
turning meat occasionally.

3.
Prepare outdoor grill with hot coals on one side of grill, or heatone 
side of gas grill to hot.

4.
Remove meat from marinade; pat dry.

5.
Sear meat over direct heat 5 minutes on each side. Move meat to side 
of grill not over heat; grill, covered, 20 minutes or untilmeat 
thermometer registers 145*F (60*C) for medium-rare. Letstand 10 
minutes before slicing on the diagonal.


Serves 6.
Grilled Moroccan Spiced Steak
1 onion, chopped
 1/2 cup olive oil
 5 tablespoons lemon juice
 2 tablespoons soy sauce
 2 tablespoons chopped flat-leaf parsley
 5 1/2 tablespoons grated gingerroot
 1 tablespoon ground cumin
 1 tablespoon chili powder
 2 teaspoons sherry
 1 teaspoon ground turmeric
 1 teaspoon dried oregano leaves
 1 teaspoon pepper
 2 garlic cloves, crushed
 4 pounds flank steak

1.
Mix together chopped onion, olive oil, lemon juice, soy sauce,chopped 
parsley, grated ginger root, cumin, chili powder, sherry,turmeric, 
oregano, pepper, and crushed garlic cloves. Pour themarinade over 
flank steak; turning to coat. Cover and refrigerateovernight.

2.
Grill the steaks until done, about 8 minutes on each side,basting with 
the marinade.

3.
Prepare rice according to package directions. Heat anyremaining 
marinade and serve with the sliced steak.


Makes 8 servings.
Grilled Southwest Steak
1 pound beef round steak, cut 1-inch thick