*MARINATED FLANK STEAK  (allow marinade time)

1-1/2 lbs. flank steak

Marinade:
3/4 cup orange juice
1/2 Tbsp. canola oil
1/4 cup low-sodium soy sauce
2 Tbsp. brown sugar
2 Tbsp. mustard
2 Tbsp. minced garlic, jarred 

Combine the marinade mixture and pour into a large resealable bag; add flank steak turning to coat. Refrigerate for at least two hours or overnight.  Remove steak and discard marinade.  Grill over medium heat for about 8 minutes per side.   Steak can also be broiled under oven broiler.

WARM POTATO SALAD

1-1/2 lbs. baby white potatoes (no bigger than a golf ball with skins on)
2 medium eggs
1/2 cup mayonnaise
1/2 Tbsp. apple cider vinegar
1/2 Tbsp. Dijon mustard
1/4 tsp. salt
2 tsp. dried chives

In a large pot, cover potatoes with salted water. (1/2 tsp. salt)  Bring to a boil, reduce heat to a simmer (on medium heat) for 12 minutes. Add eggs and simmer an additional 15 minutes or until potatoes are tender when pierced with a fork.  Carefully remove eggs. Drain potatoes well and place into a bowl to cool.  Let potatoes cool for about 15-20 minutes.  

In a small bowl; mix together mayonnaise, apple cider vinegar, Dijon mustard and salt.

Using a very sharp knife, cut each potato into 4 pieces and place back into the bowl. (Lightly salt and pepper potatoes.)  Peel eggs and dice adding to the potatoes.  Pour mayonnaise mixture over potatoes and stir gently.  Sprinkle with chives and stir through.  

Suggested Side Dish: Warm Potato Salad