The Best Labor Day Weekend Meal Ever!

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.