Grilled Flank Steak
1 1/2 pounds flank steak
1/4 cup steak sauce

Red Potatoes and Vegetables
1 (20-ounce) bag refrigerated red potato wedges
1 (24x12-inch) sheet aluminum foil
2 small yellow squash (rinsed)
2 small zucchini (rinsed)
1 teaspoon seasoned salt
1/4 cup pre-diced onions
2 tablespoons butter

Preheat grill. Rub steak sauce into both sides of steak.

Place steak on grill (wash hands); close lid (or cover loosely with foil). Grill 4–5 minutes on each side or until internal temperature reaches 145°F (for medium-rare). Use a meat thermometer to accurately ensure desired doneness. (Grills vary widely; adjust time as needed.)

Remove steak from grill and let stand 5 minutes. Cut steak diagonally, against the grain, into thin 1/8-inch-thick slices. Serve.


Preparation: Red Potatoes and Vegetables

Preheat grill. Place potatoes in middle of aluminum foil. Cut squash and zucchini into 1-inch cubes; add to potatoes. Sprinkle with seasoned salt and onions.

Cut butter into 4–5 pieces and place over vegetable mixture. Bring up foil sides; then double-fold top and ends to seal the package. Place on grill; close lid. Grill 10–12 minutes, turning occasionally, or until potatoes are tender. Serve.