Savory Flank Steak and Garlicky-Rosemary Potatoes
Recipes by Holly Beal
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C'mon Baby Light My Fire: Tips on Grilling

1. Before grilling anything, preheat your grill for at least five minutes. This ensures that the cooking times in recipes will be accurate.

2. When grilling meat or poultry, begin with the heat on high for three minutes on each side. This sears the meat, which helps to seal in the juices and keep the meat tender. After the initial six minutes, the heat should generally be reduced to medium or low.

3. Many things can be grilled on a single grill at the same time. Just keep track of how long each item has been on the heat, and move things to hot or cool spots as necessary. For instance, you could easily put Garlicky-Rosemary Potatoes on the grill first, then begin preparing the flank steak. This way, the meat and potatoes will be done at about the same time.

4. Don't limit yourself to meat. Most vegetables can be grilled, and many fruits are also good grilled. Try grilling some stone fruits (i.e. peaches or plums) -- just cut in half (leave skins on) and place cut-side down on the grill. Also, try grilling skewered pineapple--one of my favorite desserts!

Savory Flank Steak:

3/4 tsp ground cumin
3/4 tsp dry mustard
3/4 tsp kosher (coarse) salt
1/4 tsp ground coriander
1/4 tsp anise seed
1/8 tsp ground black pepper
dash cayenne pepper
3/4 lbs flank steak

1. Preheat gas grill or broiler on high.

2.Mix all dry ingredients in small bowl; rub on both sides of flank steak.
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Savory Flank Steak and Garlicky-
Rosemary Potatoes

3. Place steak on the grill or under the broiler (if using broiler, place steak on broiler pan). Grill on high heat for 3 minutes; flip steak and grill on high heat for an additional 3 minutes. Turn heat to medium and flip meat again. Grill for 3 more minutes for medium-rare meat (as shown in picture). For medium-well, flip again and grill an additional 3 mintues beyond medium-rare state.

4. Let meat stand for 5-10 minutes before cutting, to retain juices and tenderness. Slice into thin strips and serve.

Garlicky-Rosemary Potatoes:

1 pound red or white potatoes, cut into 1/2-inch to 1-inch cubes
1/2 cup olive oil
2 cloves garlic, minced
2 tbs rosemary
Kosher (coarse) salt, to taste
Ground pepper, to taste
2-3 tbs Balsamic vinegar

1. Place cut potatoes into large ziplock bag with oil, garlic and rosemary. Season with salt and pepper to taste. Toss potatoes to coat thoroughly with oil and seasoning.

2. Thread potatoes onto skewers, or if using broiler, place them in a single layer on a broiler pan.

3. Grill the skewers directly over medium-high heat until the skins begin to brown and crisp, 25-30 minutes. If using broiler, broil on high for 15 minutes, then stir and broil on low until skins begin to brown and crisp, an additional 5-10 minutes.

4. Place potatoes on a platter and drizzle with Balsamic vingegar, turning potatoes to coat. Serve immediately.

Recipes serve 4.