(Adapted from Everyday Food Magazine, July 2012 Issue)
2/3 C lemon juice (from about 6 lemons)
1 tsp dried thyme, divided
2 large red bell peppers, cut into 1/2-inch strips
2 medium zucchini, thinly sliced
salt and pepper
1 skirt or flank steak
1. Heat a grill or grill pan to high. In a large bowl or ziplock bag, combine the lemon juice, 1/2 tsp of thyme, bell peppers and zucchini; season with salt and pepper & marinate for 15 minutes.
2. Season the steak with the other 1/2 tsp of thyme, salt and pepper. Lightly oil the grill. Cook the steak, flipping once, for 10-12 minutes. Transfer to a cutting board, tent with foil, and allow to rest for 10 minutes. Thinly slice against the grain.
3. Oil the grill again. Arrange the vegetables in an even layer, reserving the marinade and cook 8-10 minutes, until browned and tender. Serve with steak.