Combine olive oil, soy sauce, lime juice, garlic powder, oregano, salt, and pepper. Stir until well combined.

Place sliced vegetables and panel cheese on a platter, drizzle with half the marinade, turn to coat.

Place flank steak on a platter, drizzle with remaining marinade, turn to coat.

Cover both platter with plastic wrap and refrigerate for at least 1 hour.

Heat grill to high.

Grill flank steak about 5-7 minutes per side or until instant thermometer reaches 145 F internal temperature for medium rare. Remove from grill, cover with foil, and allow to rest while you grill vegetables and panela cheese.

Carefully place vegetables on grill. Grill for 2 minutes on each side, place on platter and cover with foil.

Place panela on grill and grill for 20 seconds, one each side. Place on platter along with vegetables.

Carefully place molcajete on grill. Allow to heat for 5- 8 minutes.

While molcajete heats through, slice flank steak.

Carefully remove molcajete from grill. Pour salsa into molcajete. Arrange grilled vegetables and panela in molcajete then add sliced flank steak, pour additional salsa if desired.

Serve with warm flour or corn tortillas, beans, and rice.