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Follow these cooking methods/directions:
Combine soy sauce, steak sauce, brown sugar, garlic and gingerroot in large sealable freezer bag. Remove ⅓ cup (75 mL) and set aside. Add steak to remaining mixture in bag, turning to coat. Seal bag and refrigerate for 30 to 60 minutes.
Place double layer of heavy-duty foil on work surface. Scatter onion, red and green peppers and zucchini in centre of sheet. Sprinkle with olive oil, ½ tsp (2 mL) salt, ½ tsp (2 mL) pepper and reserved marinade; toss to coat. Cover with another double layer of foil; seal edges tightly. Grill over medium-high heat in a closed preheated barbecue, turning package occasionally, for about 25 minutes or until vegetables are tender. Remove from heat, slit top of foil and fold back.
Meanwhile, remove steak from bag and brush with marinade; discarding any excess marinade. Grill steaks over medium-high heat in a closed preheated barbecue for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, for medium-rare 145°F (63°C) at the least.
Transfer to cutting board and let rest for 5 minutes. Slice steak across the grain and toss with vegetables; sprinkle with green onions and sesame seeds. Season with salt and pepper, if desired.