We had an amazing weekend. Lots of great food, good friends and relaxation. Tim made an unbelievable meal Sunday night - unbelievable!
Flank Steak with Lime Marinade
1/3 cup fresh lime juice(about 4 limes)
2 tablespoons soy sauce
2 scallions, thinly sliced ( about 1/3 cup)
2 tablespoons minced peeled fresh ginger
1/2 teaspoon red pepper flakes
1 1/2 pounds flank steak
Vegetable oil for grates
Coarse salt
Fresh ground pepper
1. In a resealable plastic bag, combine the lime juice, soy sauce, scallions, ginger, and the red pepper. Add the steak and seal the bag (Place it in a dish to catch any leaks); marinate the steak in the refrigerator, turning occasionally, for 30 minutes.
2. Heat the grill to high; lightly oil the grates. Remove the steak from the marinade, letting excess drip off ( discard the marinade); season with salt and pepper. Place on the grill; cover. Cook, turning once, until the meat has reached the desired doneness. 6 to 8 minutes for medium-rare. Let the steak rest for 10 minutes before slicing thin.
Potato Salad with Sour Cream and Scallions
2 pounds white new potatoes, quartered and cut into 3/4 - inch chunks
Coarse salt and fresh ground pepper
3/4 cup reduced- fat sour cream
1/4 cup light mayonnaise
1/2 cup thinkly sliced scallions, plus more for garnish (optional)
4 slices bacon, cooked and crumbled, for garnish ( optional)
1. In a large pot, cover the potatoes with salted water. Bring to a boil; reduce the heat. Simmer until the potatoes are tender when pierced with the tip of a sharp paring knife, 12 to 15 minutes. Drain well.
2. Meanwhile, in a large bowl, whisk together the sour cream and mayonnaise; add the warm potatoes, and gently fold to combine. Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 1 day. To serve season the salad again with salt and pepper; fold in the scallions. Garnish with the bacon and more scallions, if desired.
Cucumber - Radish Slaw
2 cucumbers
4 to 6 radishes
Coarse salt
Fresh ground pepper
2 tablespoons minced red onion
3 tablespoons apple cider vinegar
2 teaspoons olive oil
1 teaspoon sugar
1. Peel the cucumbers. Halve lengthwise; scrape out any seeds with a teaspoon. Slice the cucumbers very thin on the diagonal.
2. Thinly slice enough radishes to equal 1 cup. In a large colander, toss the vegetables with 1/2 teaspoon salt. Top the mixture with a plate that fits inside the colander; weight with a heavy object. Drain in the sink for 20 minutes; squeeze the vegetables in paper towels to dry.
3. Transfer to a bowl; toss with the onion , vinegar, olive oil, and sugar; season with salt and pepper. Serve immediately.
