Instructions

1. In large mixing bowl combine; rice wine vinegar, salad oil, soy sauce, sesame oil, garlic, ground ginger, lemon grass, sriracha, chopped ginger, and hoison sauce.
2. Whisk ingredients until well mixed
3. Place skirt steak in ziploc bag, and add marinade into bag
4. Add shrimp to another ziploc bag, adding marinade as well.
5. Place both bags into refrigerator and let sit
6. Prepare vegetables; slice vegetables into large pieces and prepare to grill
7. Place vegetables in large baking pan
8. Drizzle with balsamic vinegar and olive oil
9. Season vegetables with fresh oregano and salt. Place in refrigerator and let marinade for an hour
10. Remove steak and shrimp from refrigerator, place skirt steak and vegetables directly on grill
11. Prepare boiling water in pot with pinch of salt, add in pasta

Prepare Salad:

1. Chop up Romaine Lettuce, and place in salad bowl.
2. Slice heirloom tomatoes, chop cucumber, and dice fresh pineapple.
3. Add to salad bowl and toss well
4. Remove Vegetables from grill
5. Remove skirt steak from grill after Medium Rare to Medium is reached
6. Take some of each grilled vegetables, chop into cubes and add to saute pan
7. Add olive oil to pan, with a pinch of salt.
8. Add pasta to vegetables in saute pan, mix well. Sprinkle with Parmesan cheese.
9. Slice steak into 1/2″ thick pieces, and place on top of salad
10. Place shrimp on grill and cook evenly on both sides
11. Place shrimp around sides of salad

To Serve:

1. Place pasta and vegetables in large serving bowl. Garnish with parmesan cheese
2. Place grilled vegetables on rectangular serving plate, garnish with light drizzle of olive oil
3. Place salad in large serving bowl, top with sliced skirt steak and shrimp.