Grilled Balsamic-and-Garlic Flank Steak
2 Tbsp. balsamic vinegar
2 Tbsp. extra virgin olive oil
1 large garlic clove
1/2 tsp. thyme leaves
1 (2 1/2 lb.) flank steak
Freshly ground pepper
In a blender, combine the vinegar, oil, garlic and thyme and puree until smooth. In a large glass or ceramic dish, pour the marinade over the steak. Let stand for 5 minutes.
Heat a grill pan. Season the steak with salt and pepper. Grill over moderately high heat, turning once, until medium, about 8 minutes per side. Transfer the steak to a board and let stand for 10 minutes. Slice the steak, transfer to plates and serve. Serves 8.
Potatoes and Peppers
1/3 cup olive oil
6 potatoes, sliced
2 large red bell peppers, sliced into rings
1 large sweet onion, peeled and chopped
Salt and pepper to taste
Heat oil in a large frying pan over medium-high heat.
Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper.
Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy. Makes 4 servings.
Nectarine and Berry Salad
3 Tbsp. fresh lime juice
2 Tbsp. finely chopped crystallized ginger
1 Tbsp. sugar
2 lbs. (6 medium) nectarines, pitted and chopped
2 half-pints blackberries
In large bowl, stir lime juice, ginger, and sugar until sugar dissolves. Add nectarines and berries, and toss until coated.
Spoon into storage container with tight-fitting lid. Can be refrigerated up to 4 hours. Makes 8 1/2 cups.
Five ingredients do not count salt, pepper, butter, oil and optional ingredients.