Mixed Grill and Shrimp Served with Grilled Vegetables

Chef Debbie Bennett Mixed Grill and Shrimp Served with Grilled VegetablesPreparation

1. Prepare Marinade: 2 tablespoons soy sauce, 1 tablespoon minced fresh ginger, 1 tablespoon slivered lemon zest, 2 teaspoons Asian sesame oil, 1 clove garlic minced, 1 teaspoon coarsely ground black pepper, 1 teaspoon brown sugar.
2. Preparation: 1 flank steak (about 1 1/2 pounds), 2 pounds hot Italian sausage, in 2 coils. In a challow bowl large enough to hold the steak, stir the marinade ingredients together. Add the steak and turn in in the marinade then rub marinade into the surface. Cover loosely and refrigerate overnight.
3. Prepare Grill: Pierce each sausage coil with two skewers at right angles, to hold the shape and facilitate turning. Brush the sausage well with olive oil. Grill the sausages over high heat until cooked through and lightly charred – about 7 minutes per side. Set aside, loosely covered with aluminum foil. Remove the steak from the marinade and grill it over high heat 4 to 5 minutes per side. Slice the steak thinly on the diagonal and cut the sausages into large chunks. Serve immediately.

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