Marinaded and grilled flank steak

Marinade

1 3/4 cups soy sauce
1 cup honey
4 tablespoons sherry wine
6 tablespoons finely-chopped fresh garlic
4 tablespoons paprika
2 tablespoons Kosher salt
2 tablespoons finely-chopped fresh rosemary
1 teaspoon finely-chopped fresh ginger
2 teaspoon ground black pepper
2 cups olive oil

1. Combine all ingredients except oil into a large bowl and whisk well
2. Add oil and whisk to blend
3. Store in sealed container in fridge till needed.
4. Marinade cut steak. (See instructions for preparing steak.)

Portioning and marinating flank steak

1. On the bias cut whole flank steak into 6-ounce pieces.
2. Whisk the marinade well and place 1/2 cup for each steak into a container.
3. Dip each steak into the marinade and then place into a bowl or plastic container.
4. Repeat the process with each steak. Pour leftover marinade over top of steaks and marinade for two hours, turning every 30 minutes.

Cooking the flank steak

1. Get grill nice and hot.
2. Rub down grill with oil and place the flank steak on top.
3. Cook for approximately four minutes each side to medium rare.
4. Remove from the grill and let rest for five minutes.
5. Slice on a steep bias and place on a large platter.
6. Drizzle any leftover marinade on top of steak.
7. Garnish with fresh sprigs of rosemary.

Warm fingerling potato salad

2 pounds fingerling or new potatoes
5 tablespoons Kosher salt
1/4 cup olive oil
4 tablespoons chopped shallots
3 tablespoons chopped fresh dill
2 tablespoons stone-ground mustard

1/2 teaspoon cracked black pepper

1. Salt 3 quarts water with at least 4 tablespoons Kosher salt. Boil water. Place potatoes in boiling water for 30 minutes.
2. As potatoes cook, combine all the other dressing ingredients in a bowl. Whisk to blend well.
3. Use a knife to test the potatoes for doneness. When done, strain and let sit for 15 minutes at room temperature.
4. Cut potatoes in half and place into a round bowl.
5. Add dressing and toss gently using a plastic spatula.
6. Empty into a serving bowl and serve immediately.

Heirloom tomato salad

2 pounds variety heirloom tomatoes, cored and cut in wedges or thick slices
2 tablespoons balsamic vinegar
3 to 4 tablespoons extra virgin olive oil
Kosher salt to taste
Fresh ground pepper to taste
8 ounces Feta cheese (crumbled by hand)
10 fresh whole basil leaves
1/2 cup whole, pitted Kalamata olives

1. Wash tomatoes in water. Core and cut into wedges or slices.
2. Place tomatoes in to a nice serving bowl.
3. Place basil leaves between the tomato pieces.
4. Crumble feta over the top.
5. Place Kalamata olives on and around the tomatoes.
6. Drizzle with olive oil and balsamic vinegar.
7. Sprinkle with fresh cracked salt and black pepper.