2 lbs. flank steak

2 zucchini

2 bell peppers (green & red)

1 eggplant

2-3 portabella mushrooms

1 red onion

4 green onions

 

Marinade

1 cup teriyaki sauce

1/4 cup Peirano Estate Vineyards Cabernet Sauvignon

1 tbs. peca pepper

2 tbs. cherry balsamic vinegar

2 cloves garlic

Preparation:

Slice flank steak and veggies lengthwise.  In large bowl combine marinade ingredients and mix well.  Add steak and veggies to mixture and allow to set up to 2 hours.  Prepare the BBQ and grill away.  Top steak and veggies with gorgonzola.

Serves 4

Contributed by Teresa Murphy