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Grilled Asian Beef Steak And Summer Squash

1 teaspoon vegetable oil
1 beef skirt steak (about 1-1/2 pounds)
3 medium zucchini or yellow summer squash,
cut lengthwise in half
Salt and pepper

Marinade:
1/4 cup soy sauce
1/4 cup finely chopped green onions
2 tablespoons water
2 tablespoons packed brown sugar
1-1/2 tablespoons dark sesame oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/4 teaspoon pepper

Combine the marinade ingredients in small bowl. Remove and reserve 1/4 cup. Place the skirt steak and remaining marinade in resealable plastic bag and close it. Turn the bag to coat the meat. Marinate in refrigerator 6 hours to 12 hours, turning occasionally.  When ready to cook remove the steak from marinade and discard the marinade. Brush the squash lightly with oil; sprinkle with salt and pepper, as desired. Place steak and squash on grid over medium heat. Grill steak, uncovered, 10 to 13 minutes for medium rare to medium doneness, turning occasionally. Grill squash 15 minutes or until tender, turning occasionally.  Place reserved marinade in small saucepan; heat until hot. Carve steak across the grain into thin slices; spoon hot reserved marinade over beef. Serve with squash.