Looking at all the flank steak recipes that have been posted lately, I decided that is what I wanted tonight. We are having Pacific Rim Flank Steak that has been marinating since late yesterday afternoon. With it I will have boiled corn, steamed broccoli and Parmesan potatoes. I'm fixing a Root Beer Float Cake for dessert! I'm not sure about the cake, but it sounds interesting.

Pacific Rim Glazed Flank Steak
Source: Houston Chronicle
This recipe was named Grand Prize Best Beef recipe in the 1997 National Beef Cook-Off for Chris Freymuller of Salt Lake City.
Serving Size : 6

1 (1-1/2 to 2) lb. beef flank steak
orange slices and rosemary sprigs

Marinade
1 cup prepared teriyaki marinade
1/2 cup chopped onion
1/3 cup honey
1/3 cup fresh orange juice
1 tablespoon chopped fresh rosemary
1 tablespoon dark sesame oil
1 large garlic clove, crushed
ground black pepper to taste

For marinade: Combine all ingred. Whisk until blended. Use as directed, reserving 3/4 cup.

Prepare Marinade; reserving 3/4 cup for basting. With sharp knife, lightly score both sides of beef in a criss-cross pattern. Place steak in remaining marinade in dish, turning to coat. Cover and refrigerate 30 min, turning once. Remove steak from marinade, discard marinade. Place steak on grid over med coals. Grill uncovered, 17-21 min for med-rare to med doneness, basting occasionally with reserved marinade; turning once. Place remaining basting marinade in a small saucepan; place on grid of grill and bring to a boil. Meanwhile, carve steak diagonally across the grain into thin slices; arrange on platter. Spoon hot marinade over beef as desired. Garnish with orange slices and rosemary sprigs.

Parmesan Potatoes
Recipe By : Terry Ward
Serving Size : 6

12 small (about 1 1/2 lb) red potatoes, unpeeled, sliced
4 cloves garlic, unpeeled
1/2 cup +2 tbsp grated Parmesan cheese
4 tablespoons butter
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons parsley

Bring water to boil. Put in potatoes and garlic; cook until potatoes are tender. Preheat broiler. Butter a shallow 1 qt. baking dish. Drain potatoes and garlic. When cool enough to handle, slip garlic from skins. In a shallow bowl, mash potatoes and garlic coarsely with masher or fork. Add 1/2-cup Parmesan, butter, milk, salt and pepper. Spread in baking dish and sprinkle with remaining Parmesan. Broil 4-inches from heat until top is lightly browned, about 6 min. Garnish with parsley.