The link is:
http://abcnews.go.com/sections/GMA/GoodMorningAmerica/recipes/GMA020524Marinated_steak_rocco.html

When the page goes away, here the pertinent info...

Ingredients for Marinated Steak:
• One 12-ounce jar orange marmalade, English if possible
• 1/2 cup red wine vinegar
• 1 tablespoon chili powder
• 2 tablespoons A1 steak sauce
• 1/2 cup ketchup
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 3 pounds flank steak
• Salt and freshly ground pepper, to taste

Directions:
1. In a large bowl, combine all ingredients except the steak and the salt and pepper. Whisk to combine. Set aside 1 cup of the marinade. Add the steak to the remaining marinade and coat well. Cover and refrigerate overnight.
2. In a small saucepan, boil the reserved marinade for 5 minutes, or until thickened to a glaze consistency.
3. Preheat a grill. When it is too hot to hold your hand six inches above the grill for more than 5 seconds, it's ready. Remove the steak from the marinade and season both sides with salt and pepper. Grill until medium rare to medium, about 4 minutes on each side. Let the steak rest for 5 minutes.
4. To serve, brush the reserved marinade over the steak and cut against the grain into thin slices.
Serve warm.
Serves 6.

Marinated Grilled Vegetables

Ingredients:
• 1-inch piece fresh ginger, peeled and smashed
• 2 cloves garlic, minced
• 1 tablespoon chopped parsley
• 1/3 cup red wine vinegar
• 1 1/2 cups olive oil
• Salt and freshly ground pepper, to taste
• 2 red bell peppers, halved and seeded
• 2 yellow bell peppers, halved and seeded
• 3 zucchini, halved length-wise
• 3 yellow squash, halved length-wise
• 3 red onions, cut into 1-inch rings crosswise
• 2 bunches scallions, roots trimmed and greens trimmed one inch

Procedure:
1. In a very large bowl, combine the ginger, garlic, parsley, vinegar and olive oil and season with salt and pepper. Set aside 1/2 cup of the marinade. Season the vegetables with salt and pepper and toss well to combine. Let the vegetables marinate about 1 hour.
2. Preheat the grill. When it is too hot to hold your hand six inches above the grill for more than 5 seconds, it's ready. Grill the vegetables until charred and tender, about 8 minutes for zucchini, squash and scallions, 10 minutes for peppers and 15 minutes for the red onions.
3. Transfer the vegetables to a large serving platter and drizzle with the reserved marinade. Serve at warm or room temperature.
All recipes courtesy of Rocco Dispirito.

Let me just say, this turned out great. Everyone said it was some of the best beef they ever had (really tender, juicey, and great flavor marinade) maybe they were just being extra nice as family and friends ;-). I had never cooked with this cut of beef before (flank). The kids even ate the zuchini, which is saying alot. The squash was a bit too large/mature for my liking, so it softened too soon on the grill (prefer it about the size of small zuchini-approx 1 1/2" x 10" so it is crisp and tender). Put aluminum foil on the warming rack and stowed veggies there while I cooked the beef. All went very quickly and without a hitch despite my feelings of inadequacy being my first real grill endeavor.