Great on the grate

Savory ways to kick off the summer barbecue season

Flank Steak Barbecue


• ¼ cup soy sauce

• 2 tablespoons distilled white vinegar

• 3 tablespoons honey

• 1 ½ teaspoons garlic powder

• 1 ½ teaspoons ground ginger

• 1 green onion, thinly sliced

• ¾ cup vegetable oil

• 1 (1 1/2-pound) flank steak


1. Whisk together the soy sauce, vinegar, honey, garlic powder, ground ginger, green onion, and vegetable oil in a bowl; pour into a resealable plastic bag. Add the flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 4 hours.

2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

3. Remove the flank steak from the marinade and shake off excess. Pour the remaining marinade into a small saucepan and set aside.

4. Cook the flank steak on the preheated grill until it begins to firm, and is reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Once cooked, cover the steak with several sheets of aluminum foil, and set aside to rest for 10 minutes before slicing thinly against the grain.

5. While the steak is resting, bring the marinade to a boil over medium-high heat. Pour the sauce over the sliced steak to serve.

Marinated Barbequed Vegetables


• 1 small eggplant, cut into 3/4 inch thick slices

• 2 small red bell peppers, seeded and cut into wide strips

• 3 zucchinis, sliced

• 6 fresh mushrooms, stems removed

• ¼ cup olive oil

• ¼ cup lemon juice

• ¼ cup coarsely chopped fresh basil

• 2 cloves garlic, peeled and minced


1. Place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.

2. In a medium bowl, whisk together olive oil, lemon juice, basil and garlic. Pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.

3. Preheat an outdoor grill for high heat.

4. Place vegetables directly on the grill or on skewers. Cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.

Chili-Lime Grilled Corn-on-the-Cob


• 6 ears corn on the cob, husks and silk removed

• ½ cup lime juice

• 1 tablespoon chili powder

• salt and ground black pepper to taste


1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

2. Soak husked ears of corn in a bowl of water for 5 to 10 minutes. Mix lime juice, chili powder, salt, and black pepper in a separate bowl.

3. Remove corn from water and grill, turning often, until corn is golden brown on all sides, 3 to 5 minutes per side. Brush ears with seasoned lime juice as you turn the corn.


NAN Dining Guide Spotlight on 05/24/2020