There is just something about mangoes and jalapenos!

Summer time cooking is all about freshness!  There is a carefree, casualness to meal preparation that allows you to enjoy those extra hours of sunlight.  Mr. WR was out back painting the shed.  I should have totally taken a before picture.  We have had the shed for too long to have left it in it's raw state and we are now painting it the same dark grey shade as the front door.  I cannot wait to have our heirloom roses growing up the side and white crepe myrtles at the corners!  Nonetheless, I started on an easy dinner.  The night before I marinated the flank steaks.  So, this evening, I just had to cut some red potatoes and make the salsa.  

So simple.

Ginger Marinated Flank Steak

1 1" flank steak

1/2 cup good ginger dressing

1/4 cup orange juice

soy sauce, a few generous dashes

black pepper, to taste

In a glass dish, combine the steak with the above ingredients.  Let marinate overnight.  To prepare the steak, cook on the grill for about 5 minutes per side for a Medium Rare-Medium doneness.

Mango Jalapeno Salsa

1/2 mango, diced

3 campari tomatoes, diced

1/2 jalapeno, diced

2 spring onions, diced

1/2 lemon, juice

1/2 lime, juice

Kosher salt, a pinch

olive oil, about 2 tbsps

In a medium bowl, combine the above ingredients.  Stir together and refrigerate during meal preparation.  Serve over the flank steak.

Roasted Red Potatoes

6 red potatoes, cut into 1/4s

olive oil

Kosher Salt

Pepper

Italian Seasonings

Preheat oven to 400.  Line a cookie sheet with tin foil and place the potatoes.  Lightly coat with olive oil and the above seasonings.  toss together.  Roasted for about 25 minutes, or until golden and tender.

Sauteed Snow Peas

1 cup fresh snow peas

olive oil

Kosher Salt, pinch

1/2 lemon, juice

1/2 lime, juice

In a small saute pan, heat about 2 tablespoons of olive oil.  Add the snow peas and the salt.  Saute for about 5 minutes.  Squeeze the lemon and lime over the snow peas and serve.