GRILLED FLANK STEAK


1/2 medium onion, chopped
2 Tbsp. oil
1 Tbsp. red wine vinegar
1/2 tsp. minced garlic in water
1 tsp. salt
1/2 tsp. dried basil
1/4 tsp. pepper
1/4 tsp. rosemary, crushed
1 1/2 to 2 lb. flank or London broil steak


Combine all ingredients except the steak in a small bowl, and mix thoroughly. Place the steak in a large, gallon-size food storage bag, and add marinade. Seal and refrigerate for about 4 hours, turning several times. (Can do overnight, too).

Prepare grill by spraying lightly with non-stick cooking spray. Light.

Grill about 5 minutes per side, or until desired doneness, basting with marinade frequently. Let stand 5 minutes, then slice on the diagonal. Serve immediately.

POTATOES WITH GORGONZOLA 

2 lbs. medium red potatoes
2 Tbsp. butter, using small pieces
2 Tbs. parmesan cheese
2-3 tsp. minced garlic (jarred in water)
2 Tbsp. Gorgonzola cheese, crumbled
3/4 cup chicken broth
salt & pepper

*This recipe works best using a 2 quart casserole dish with lid.

Slice potatoes into 1/2" pieces leaving skins on.  (Just like scalloped potatoes.) Arrange one layer of potatoes in the bottom of dish.  Sprinkle with salt & pepper. Dot with small amount of butter.  Sprinkle with garlic and parmesan cheese.  Repeat layers until you have used all the potatoes.  Pour chicken broth on the top layer.  Sprinkle top layer lightly with salt & pepper, garlic and top with Gorgonzola cheese.

Cover and bake for 50 minutes or until potatoes are tender.