(not for the Clean Food Challenge week)
Here is an easy, colorful, flavorful summer dinner. This is what we cooked on Saturday night, after our day on MDI running and beaching, for our friends Lindsay and Andrew and their daughter Leah.
Flank steak is really the only kind of steak that I like, and it's really fantastic when grilled, sliced thin and tender. Sam grills it perfectly and I would have no idea how long to grill it. About 10-15 minutes? On Saturday morning before we left for the day, I made a marinade with 1/3 cup of soy sauce, 1/3 cup olive oil, black pepper, a few squeezes of honey, and about a teaspoon each of garlic powder and onion powder. I put all of that and the steak in a gallon-sized zip lock bag and left it in the fridge all day. Here is a link on how to grill a flank steak if you don't have an expert griller around.
Peanut Sesame Pasta Salad
You can use any kind of noodles and any veggies in this. I just made it up, but used this recipe from Gourmet Magazine for the sauce.
In a blender, combine:
- 1/2 cup smooth peanut butter
- 1/4 cup soy sauce
- 1/3 cup warm water
- 2 tablespoons chopped peeled fresh ginger
- 3 medium garlic cloves, chopped
- 2 tablespoons rice vinegar
- 1 1/2 tablespoons Asian sesame oil
- 2 teaspoons honey
- 1 teaspoon dried hot red pepper flakes
While I was cooking, Skyler had made the centerpieces for our table and the kids table (they had homemade pizza and watermelon).