Grilled flank steak and parmesan potatoes

Prep: Thaw the steak and cover with marinade. See remaining instructions in recipe below. Serve with potatoes (see recipe below) and steamed green beans.

Grilled flank steak (modified from Colorado Cache Cookbook)

juice of 1 lemon (about 1/4 c.)

1/2 cup soy sauce

1/4 cup dry red wine

3 Tbsp vegetable (or olive) oil

2 Tbsp Worcestershire sauce

1 large clove garlic, sliced or smashed

pepper to taste

chopped green onions

dill weed

celery seed

1 1/2 pounds flank steak, trimmed of fat

Mix all ingredients in a pan and marinate steak for 2-12 hours in refrigerator, turning occasionally. Grill on medium heat (or broil) for about 5 minutes each side for rare meat. Slice on the diagonal across the grain and serve.

Parmesan potatoes

6 Tbsp butter, melted

3 Tbsp grated parmesan cheese

1-3 lb potatoes (petite to medium, red or gold), washed and cut in half

Heat oven to 400. Pour butter in 9x13 pan. Sprinkle cheese over butter. Place potatoes with cut side down over cheese. Bake uncovered until tender (about 25 minutes for petite, 45 minutes for medium-sized). *The amounts here and cooking times are very loose. I just fill up the pan with a nice layer of cheese and then fit in as many potato halves as I can. They should turn out fine as long as you keep an eye on them. Potatoes are done when you can easily slide a fork in and out, and the cheese should get golden brown.