We started out with some warm pita bread and dip. The dip is essentially plain Greek yogurt with grated cucumber, grated garlic (I don't mess with a press) fresh lemon juice and mint (or dill if you want). Make sure you buy the Greek pita bread -- not pocket pita.
Who doesn't like a good steak (not counting vegetarians)? This is a flank steak and the marinade is the BEST marinade I've ever tried. I actually got the recipe from my friend Scott.
Flank Steak marinade:
1/3 cup canola oil
1/3 cup soy sauce (preferably tamari)
1/3 cup lime juice and zest (about 2 limes)
1 tsp freshly grated ginger root
(marinade over night, if you can, turn the steak halfway through marinade time).
I don't have a grill, so I broiled this. Each side, about 6 minutes. The trick is not overcooking it. You want it to be pretty pink in the middle.
Most people I know love mashed potatoes and gravy. I don't, but I'm pretty sure it's the gravy I don't like. I don't have a problem with potatoes, but they need a good flavor. My flavor of choice happens to be horseradish, and horseradish goes great with beef, so this worked.
I'm not going to bother with a recipe for the potatoes because I honestly don't know how much of everything I put in here. Basically I boiled the potatoes, added some butter, half and half and a teaspoon of horseradish. Salt and pepper (garlic salt if you want).
My friend Annie made this salad. The key to good salad (if you ask me) is quality ingredients and a good dressing. I prefer to make my dressing from scratch. You save a lot of money that way and it's so much better for you.
Green leaf lettuce
white wine vinegar
salt and pepper