Rooftop bar-be-que

Ingredients

1 beef flank marinated (approx. 14 oz ); ask butcher to trim/clean
2 ears unhusked fresh corn
½ lb green baby zucchini
½ lb yellow petite pan squash
1 belgian endive, quartered
2 bunches baby carrots, tops on
16 clams (baking pouch)

Marinade

1 C Indonesian sweet ketchup soya (see note below)
1 tbsp ground cumin
1 tbsp sugar
2 tbsp jerk spice
½ C olive oil
2 tsp kosher salt
In a large bowl, mix all ingredients and let beef flank marinate 2 hours.

Clam Bake
Place clams in aluminum pouch with:
2 diced plum tomatoes
3 cloves of garlic
½ C white wine
1/2 head fennel
1/2 onion, chopped
6 button mushrooms
Salt /pepper to taste

Directions

Grill flank steak on medium heat (five minutes per side for rare, six minutes per side for medium and seven minutes per side for well-done).

Close tightly and grill approximately 10 minutes, or until clams open.

'"Indonesian sweet ketchup soya sauce" is often found on the market as "ketchup manis," which is a popular soy sauce that is thicker and sweeter than Chinese soy sauce.
Try to soak unhusked corn for at least 1 hour; this will help steam corn while on grill.
Remember to blanch carrots until half-cooked before grilling.
Coat vegetables with a small amount of oil seasoned with garlic, salt and pepper.