Sunday Dinner

On the menu:
Flank steak, roasted red potatoes, stir-fried asparagus tips and yellow bell pepper rings.

Marinate the steak in a Ziploc bag.

What’s in the marinade?

• 2 inches fresh ginger root, peeled and minced
• 1/4 cup soy sauce
• 1 lime, juiced
• 3 tablespoons olive oil
• 2 tablespoons Montreal Steak Seasoning by McCormick

Because I marinated the steak for several hours, I didn’t add the lime juice until the last hour or so or else the acid could degrade the meat.

Prepare the vegetables.

Preheat oven to 400 degrees F.

Cut the potatoes into quarters — approx 1/2-inch pieces. Place potatoes in a bowl and toss with a little light olive oil, minced fresh flat leaf parsley, sea salt and freshly cracked black pepper. Transfer to a shallow baking pan and roast for 25-30 minutes, until golden brown.

Cook on grill set to high heat for approximately 6 minutes per side. Remove from heat and let rest for 5 minutes to let the juices settle. Slice it fresh from the grill and there goes all of the juices. Yes, there is a cat on the floor, supervising my every move.

Heat 2 tablespoons of oil in a wok. Throw in some red chili flakes for good measure. Get the wok really hot and toss in the vegetables. Stir-fry for about a minute.

Dinner is served.