Tonight’s main dish came from a recipe my sister shared with me. The marinade is simple and adds a lot of flavor to a less expensive cut of meat. I recommend marinating the meat overnight for maximum flavor.
Marinated Flank Steak:
1 1/2 to 2 Lbs. Flank Steak or London Broil
1/4 C. Soy Sauce
2 Tbsp. Honey
2 Tbsp. White Vinegar
1/2 tsp. Ground Ginger
1/2 tsp. Garlic Powder
1/2 C. Vegetable Oil
Whisk all ingredients together and pour over meat in a shallow dish or large ziplock bag. Place in refrigerator for at least 1 hour or up to overnight. Grill or broil to your preferred level of doneness.
Carmelized Sweet Potato Wedges:
2 Large Sweet Potatoes (or more depending on how many people you are feeding)
2 Tbsp. Brown Sugar
3 Tbsp. Butter
1/2 tsp. Cinnamon
Pre-heat oven to 400 degrees. Wash and dry potatoes and slice into quarters or slightly smaller. Heat brown sugar, butter and cinnamon until melted either on the stove or in a microwaveable container. Toss wedges in the mixture to coat and place on a baking sheet. Cook for 30-40 minutes.
Asparagus:
1 Bundle Asparagus
1 Tbsp. Olive Oil
Salt, Pepper and Garlic Powder
Rinse and dry asparagus. Cut off the tough bottom ends and place on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper and garlic powder. Toss to coat and spread out in an even layer. Bake at 400 for 20 minutes.
Dort's Daily Dish 