Recipe(tried): Barbequed Beef with Sesame and Ginger, Spinach Salad with Sesame Seeds, and Sour Cream and Chive Smashed Red Potatoes

Barbequed Beef with Sesame and Ginger, Spinach Salad with Sesame Seeds, and Sour Cream and Chive Smashed Red Potatoes

Barbequed Beef

1 pound piece beef tenderloin (I used N.Y. Strip Steaks because that is what I had)
1/4 c. sesame oil
1/4 c. soy sauce
2 cloves garlic, crushed
2 Tbl. grated fresh ginger
1 Tbl. freshly squeezed lemon juice
2 Tbl. chopped green onions
1/4 c. firmly packed brown sugar

Trim the beef of any excess fat or sinew.
Combine the sesame oil, soy sauce, garlic, ginger, lemon juice, green onions and brown sugar in a glass dish. Add the beef and coat well with the marinade. Cover and refrigerate for 2 hours, or overnight if possible.
Preheat a lightly oiled barbeque grill. When very hot, add the beef and brown on all sides until the meat is sealed. Remove, wrap in foil and cook on the berbeque, turning occasionally, for another 15 to 20 minutes, depending on how rare or well done you like your meat. In dividual steaks can be used and cooked on the grill; however there is no need to wrap them in foil.
Allow beef to stand for 10 minutes before slicing.
The marinade is delicious as a sauce for the beef. Boil in a small pan for about 5 minutes and drizzle over beef just before serving or serve on the side in a sauce boat.
This sounds like it would be very sweet and with very stong flavors but it has only a hint of sweetest and is not at all that strong flavored.

Spinach Salad with Sesame Seeds

1, 10 ounce package fresh spinach, washed. Tear off stems.
2 Tbl. Sesame seeds Brown or toast in skillet with no oil. Stir over medium heat about 3 minutes.
1 chopped hard boiled egg
You can add sliced fresh mushrooms and crumbled bacon if you like but these ingredients are optional.

Dressing: Make 1 day ahead

1/4 c. canola oil
2 Tbl. soy sauce
2 Tbl. wine vinegar
1/4 tsp. sugar
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. dround ginger
1 small clove garlic, minced

Smashed Potatoes with Sour Cream and Chives

1 3/4 lbs. small (creamer) red potatoes)
1/4 c. sour cream
2 to 3 Tbl. butter
1/8 to 1/4 c. milk
1/3 to 1/2 c. finely chopped chives
Salt and Pepper to taste

Rinse potatoes under cold water. Cut in half and place in a pot of cold water. Cover and bring to a boil. Uncover, lower heat and cook for about 10 minutes or until potatoes are tender and can be easily pierced with a sharp knife or fork. Drain and return to pot. Dry potatoes over low heat to get rid of any excess water since you don't want them to be watery. Add sour cream, butter and chives and smash with a hand potato masher. Add a little milk - just enough to make the potatoes creamy and not too dry. Serve hot.