MARINATED SIRLOIN STEAK*

2 lb. sirloin steak(s), or another steak of your choice
1/4 c. soy sauce
3 Tbsp. honey
2 Tbsp. vinegar
1 1/2 tsp. ground ginger
3/4 c. oil
1 small onion, finely chopped


Place the steak in a gallon-size food storage bag. In a small bowl, combine all other ingredients, and pour over the steak. Marinate the steak in the refrigerator overnight, or at least 4 hours.

Preheat barbeque grill. Grill 8-10 minutes per side, or to desired doneness. Let sit for 5 minutes before slicing on a diagonal. Serve immediately.

*Must be done ahead of time!

- SIDE DISH -

CREAMY BAKED POTATOES

4 small potatoes
3 Tbsp. butter
1 tsp. salt
dash of pepper
3/4 c. grated cheddar cheese
1 Tbsp. dried parsley
1/2 c. heavy (whipping) cream

Preheat oven to 450 degrees.

Wash potatoes. Do not peel. Cut the potatoes in strips like thick French fries. 

Tear a piece of aluminum foil twice as long as a cookie sheet. Place half of the foil on the cookie sheet and place the potatoes in the center. Dot with butter chunks. Sprinkle the salt, pepper, cheese, and parsley over the top. (Make sure you have an edge around the foil before this next step). Pour cream over potatoes, flip the foil over the top, and fold edges to make a tight seal. 

Bake for 35 minutes. Open and check for doneness. (Potatoes should be soft). Serve immediately.

CORN AND RED PEPPER SAUTÉ

1 small package frozen corn, thawed or 2 cups of fresh 
1 tablespoon olive oil
1 small red pepper, chopped
1/2 cup chopped onion
1 clove garlic, minced
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper

In a medium skillet, cook corn in oil for 2 minutes. Add the red peppers, onion and garlic; cook and stir for about 5 minutes or until red pepper is tender. Stir in chili powder, salt and pepper; cook 1-2 minutes longer.