Marinated Flank Steak and Twice-Baked Cheddar Potatoes

This is the first time I've made marinated flank steak (sometimes called a London Broil). We were happy with the way it turned out, so I'll be making it again. We also had Twice-Baked Cheddar Potatoes, Braised Cabbage and a side salad.

There are many marinades for flank steak. The one I used was especially simple and made the meat taste great. I ended up making only half the amount of marinade and it was plenty, but I'm posting the recipe as it is in the magazine. I do suggest letting the steak sit for about 5 minutes before slicing.

The potato recipe is based on one that I saw in the February/March issue of Taste of Home. It called for bacon, but I used ham, with fine results.


Marinated Flank Steak
(recipe from Taste of Home, February/March 2007)

1 cup reduced-sodium soy sauce (I used regular soy sauce)
1/4 cup lemon juice
1/4 cup honey
6 garlic cloves, minced
1 beef flank steak (1-1/2 pounds)

In a large resealable plastic bag, combine the soy cause, lemon juice, honey and garlic; add steak. Seal bag and turn to coat; refrigerate for 6-8 hours.

Drain and discard marinade. Broil 4-6 inches from the heat or grill over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Thinly slice steak across the grain.

Makes 6 servings.


Twice Baked Cheddar Potatoes

6 large baking potatoes
8 tablespoons butter, divided
1/4 pound sliced bacon, diced
1 medium onion, finely chopped
1/2 cup milk
1 egg
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese

Scrub and pierce potatoes; rub each with 1 teaspoon butter. Place on a baking sheet. Bake at 375° for 1 hour or until tender.

Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion until tender; set aside.

When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out pulp, leaving a thin shell. In a bowl, mash pulp with remaining butter. Stir in the milk, egg, salt and pepper. Stir in the cheese, bacon and onion.

Spoon filling into the potato shells. Place on a baking sheet. Bake at 375° for 20-25 minutes or until heated through.

Makes 6 servings.


Braised Cabbage

2-3 tablespoons olive oil
1 head cabbage, cored and cut into pieces about 2-inch square
salt
pepper

Heat olive oil in large non-stick skillet over high heat. Add cut up cabbage. Sprinkle with salt and pepper, to taste.

Let cabbage cook, without stirring, for about 4 minutes or until cabbage pieces on bottom begin to brown. Stir cabbage.

Cook and stir for 3-4 minutes. Reduce heat to low. Cover skillet and let cabbage continue to cook, stirring occasionally, just until tender.

Makes 4 - 8 servings (depending on size of head of cabbage).