SKEWERED FLANK STEAK WITH HORSERADISH LEMON DIPPING SAUCE and ROASTED POTATOES WITH CHILE AND PARSLEY

Our very first night back in town, my youngest son wanted to celebrate his birthday at home - although he had already had a family party while we were in New Zealand.
He requested steak, potatoes and peas as his Birthday Dinner, after which, we walked around the park, then home to bake cookies for dessert, a cup of tea, and gifts - which he opened in an even shorter amount of time than it took me to wrap them.

SKEWERED FLANK STEAK WITH HORSERADISH LEMON DIPPING SAUCE

1/3 cup olive oil
2 teaspoons lemon zest
1/4 cup fresh lemon juice
1 teaspoon salt
1/4 teaspoon dried crushed red pepper
1 (2 pound) flank steak, cut diagonally into 1/4 inch thick slices
wooden skewers

Combine olive oil, lemon zest, lemon juice, salt and crushed red pepper, in a large shallow dish. Add steak. Cover and chill for 8 hours, turning occasionally.
Meanwhile, prepare Horseradish Lemon Dipping Sauce.
Soak skewers in water to cover, for 30 minutes.
Heat Grill or oven to 400F.
Remove steak from marinade, discarding marinade. Thread 1 steak slice onto each skewer. Grill steak 4 to 5 minutes on each side, or to desired degree of doneness. Serve with Horseradish Lemon Dipping Sauce.
HORSERADISH LEMON DIPPING SAUCE
Stir together 8 tablespoons light sour cream, 1 tablespoon horseradish, juice and zest from one lemon, season with salt. Cover and chill for 8 hours.
Enjoy!

Recipe adapted from Southern Living, May 2010
www.southernliving.com/food‎

ROASTED POTATOES WITH CHILE AND PARSLEY

1 1/2 pounds small potatoes
1/2 cup olive oil
1/4 cup sherry vinegar
1/4 cup toasted walnuts, coarsely chopped
2 anchovy fillets, finely chopped
2 green onions, finely chopped
1 tablespoon honey
1 clove garlic, finely chopped
1 serrano chile, seeded and finely chopped
1/2 cup chopped parsley
2 tablespoons capers

Heat oven to 400F.
On a baking sheet, toss potatoes with 1/4 cup oil, season with salt and freshly ground black pepper, and toss again. Spread potatoes in a single layer, bake until golden and crispy, about 25 to 30 minutes.
In a bowl, whisk together remaining 1/4 cup oil, vinegar, walnuts, anchovies, green onions, honey, garlic and chile, add potatoes, parsley and capers, toss to coat.
Enjoy!