GRILLED LONDON BROIL *

2-2 1/2 lb. London broil or flank steak
1/2  cup canola oil
1/2 cup  dry red wine
2 Tbsp. soy sauce
1/4 cup  chopped onion
2  tsp. minced garlic (in water)
1/2  tsp. salt
1/4  tsp. pepper

Trim all fat from meat. Using the tines of a fork, stab the meat several times on both sides. Place meat in a gallon-size food storage bag. In a medium size bowl, combine marinade ingredients. Mix well, and pour over the meat. Refrigerate, and let sit several hours, or overnight if you think that far in advance. Turn bag several times while marinating.

Broil 5 to 7 minutes on each side, or until desired doneness. Slice thinly on the diagonal.

* take time to marinate

GARLIC RED SKINNED MASHED POTATOES

2 lbs. medium baby red potatoes, washed, unpeeled, and quartered
3 large cloves garlic, peeled (or 4-5 cloves if they are smaller)
1 tsp. chicken flavored soup base
2 Tbsp.  butter 
3/4 cup milk
1 teaspoon salt, divided 
1/4 cup grated parmesan cheese
1/2 Tbsp. dried chives

Place potatoes and garlic in large pan and cover with water. Add 1 tsp. chicken flavored soup base and 1/4 tsp. salt to the water.  Bring to a boil; reduce heat and simmer for 20-25 minutes, or until potatoes are tender. Drain well . Mash potatoes with butter, milk, and 3/4 tsp. salt. Stir in parmesan cheese and chives.  Add additional milk if necessary.