Flank Steak and Grilled Potato Salad

MMM. This was a great summer meal. My husband loved it and I hope you do too. I used half of flank steak from my trip to sams that I had stored in the freezer in portions for 2.

Flank Steak:
1 piece flank steak
1 tbs olive oil
1/4 cup balsamic vinegar
pinch of salt and pepper

Place all ingredients in a plastic bag rub together and refrigerate for 2 hours or all day. Heat grill and cook steak each side for 3-4 minutes for medium. Remove and let rest 10 minutes. Cut at an angle in thin slices and serve.
*Flank steak cannot be cooked well done or it will be tough*

Grilled Potato Salad:
3 medium baking potatoes
1 tbp dijon mustard
1/2 tbs honey
1 tbs balsamic vinegar (I like to use white, but use what ever you have)
1 tbs olive oil
pinch of salt and pepper
1 slice bacon
1 garlic glove
1 small onion

Put potatoes whole in a pot and cover with water. Bring to a boil and cook until butter knife goes in smoothly but sticks when you pull it out. Remove from water and set aside.
While potatoes are cooking; cook chopped bacon, onion, and garlic until tender and set aside.
In a bowl, whisk together dijon, honey, vinegar, salt, pepper, and oil until well combined mix in bacon mixture and let sit.
Slice potatoes in 1/2 slices and toss in oil to prevent sticking on grill. Lay onto grill and cook 5 minutes each side, until completely cooked through and crisp grill marks. Remove and add to dressing and bacon mixture. Toss and cover with plastic wrap to let flavors marry.
Serve along with steak and enjoy!

I usually boil and cut the potatoes, and make the dressing and bacon mixture while my steak is coming to room temperature. Then I put the potatoes on the grill, then the steak, after 3 minutes flip the steak, then potatoes. After 4-5 minutes remove steak and let rest while potatoes finish another minute. Let potatoes sit with dressing 5 minutes while steak is still resting. Then everything is ready to serve at the same time.
Bon Appetit!!