1/4 cup teriyaki baste and glaze

2 tbsp. Schnucks honey

2 tsp. refrigerated Garden Gourmet spice blend

1 1/2 pounds flank steak

1 large onion, cut in half

1 red bell pepper

1) In large zip-tight plastic bag, add teriyaki baste, honey and garlic; seal bag, pressing out excess air. Massage ingredients in bag to combine. Place flank steak onion and bell pepper in bag; seal bag. toss bag to coat steak and vegetables with baste. Refrigerate at least 30 minutes or up to overnight.

2) Prepare outdoor grill for direct grilling over medium-high heat or preheat grill pan 2 minutes over medium-high heat. Place steak on grill rack and cook 10-12 minutes or until internal temperature reaches 140 degrees farenheit, turning steak twice during cooking. Let steak stand 5 minutes. Internal temperature will rise to 145 degrees farenheit for medium rare. Thinly slice steak diagonally across the grain.

3) Meanwhile, in large skillet or grill pan, add onion, bell pepper and any marinade in bag and cook 7 to 8 minutes or until tender, stirring frequently. Serve vegetables over steak.