grilled skirt steak

Directions:

1. In a small bowl, whisk the first 9 ingredients until blended; gradually whisk in oil. Pour 1-1/2 cups marinade into a dish or large bowl. Add beef; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining 1/2 cup marinade.
2. In a large bowl, toss vegetables with 1/4 cup of reserved marinade. Grill red onions and peppers, covered, over medium heat, until tender, 4-6 minutes on each side. Grill green onions until tender, 1-2 minutes on each side.
3. Drain beef, discarding marinade. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Baste with remaining 1/4 cup marinade during last 4 minutes of cooking. Let steak stand 5 minutes.
4. Slice vegetables into smaller pieces; transfer to a large bowl. Cut steak diagonally across the grain into thin slices; add to vegetables and toss to combine with any remaining reserved marinade.