Skirt Steak with Red Peppers and Onions

• ½ cup apple juice
• ½ cup red wine vinegar
• ¼ cup finely chopped onion
• 2 tbsp rubbed sage
• 3 tsp ground coriander
• 3 tsp ground mustard
• 3 tsp freshly ground pepper
• 1 tsp salt
• 1 garlic clove, minced
• 1 cup olive oil
• 1 beef skirt steak (1-½ lb), cut into 5-in. pieces
• 2 medium red onions, cut into ½-inch slices
• 2 medium sweet red peppers, halved
• 12 green onions, trimmed

In a small bowl, whisk the first nine ingredients until blended; gradually whisk in oil. Pour 1-½ cups marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade.

In a large bowl, toss remaining vegetables with ¼ cup of the reserved marinade. Grill red onions and peppers, covered, over medium heat, 4-6 minutes on each side or until tender. Grill green onions 1-2 minutes on each side or until tender.

Drain beef, discarding marinade in bag. Grill, covered, over medium heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°); baste with remaining marinade during the last 4 minutes of cooking. Let steak stand 5 mins.

Chop vegetables into bite-size pieces; transfer to a large bowl. Cut steak diagonally across the grain into thin slices; add to vegetables and toss to combine.