Korean-cut short ribs with grilled zucchini and shishito peppers

Ingredients

• Korean-cut short ribs
• Zucchini
• Shishito peppers
• Teriyaki sauce
• Worcestershire sauce
• Onion
• Extra virgin olive oil
• Salt and pepper

Instructions

• Mix teriyaki sauce, Worcestershire sauce and chopped onion and marinate the short ribs for 2 to 3 hours before grilling.
• Slice up zucchini, add salt and pepper to taste. Skewer the zucchini, drizzle olive oil on the zucchini and the peppers.
• Grill short ribs over high heat for approximately 5 minutes a side — more or less depending on the thickness of the cut.
• Grill vegetables on top rack until seared.