The recipe this month is one that is economical to fix but looks elegant enough to serve at your family parties or special entertainment times. It is delicious and quick to fix. To save even more time I prepared the meat and tomatoes the night before. It gives the flavors a chance to “marry” together and bring out their full taste. I hope you enjoy this tasteful meal.

Menu tonight: Sweet & Spicy Flank Steak Spinach Stuffed Tomatoes Royal Baked Potatoes

Sweet & Spicy Flank Steak

1-2 lb flank steak

3-4 tablespoons olive oil

1. tablespoons paprika

1. tablespoon red pepper

2-3 teaspoons chili pepper

zest of 1 lime

Grate the lime into zest; mix the olive oil, paprika, red pepper, and chili pepper, add to the zest and make into a paste. If the paste is too dry, try squeezing some of the lime juice into the paste. Rub the steak with the paste on both sides. This is where you can set the meat in the refrigerator over night or go ahead and cook right away.

Preheat the broiler to high. Make sure the steak is at room temperature before broiling. Place the steak under to broiler and broil just until charred and crispy on top, about 7 minutes. Turn the steak over and cook another 7 minutes – this will give you a rare steak. If you like your steak medium rare – cook 2 minutes longer; if well done – cook until done the way you prefer by cutting into the steak and checking for the color you prefer. Place the steak on a cutting board and let rest, tented for about 10 minutes. Slice across the grain of the meat and serve.

Spinach Stuffed Tomatoes

1. large tomatoes – about a pound

1. onion thinly sliced

1. slices bacon, cooked and crumbled

1. 10oz box frozen chopped spinach, thawed and squeezed very dry

1. ½ teaspoon black pepper

1. ½ teaspoons red pepper

1. tablespoon nutmeg

½ teaspoon hot sauce

½ cup grated parmesan cheese

1/3 cup Italian style bread crumbs

Shredded Cheddar Cheese

Preheat broiler to high. Cut the tomatoes crosswise and scoop out the seeds. Place cut side down on a paper towel to drain.

Meanwhile cook bacon over low heat until well done. Place on paper towel to drain and cool. When cool, crumble into small pieces.

In a bowl combine the bread crumbs, onion, spinach, red & black pepper, hot sauce, nutmeg, and parmesan cheese. Mix well. Add the bacon.

The tomatoes on a foil-lined baking pan, stuff with the spinach mixture. This is where you can place the tomatoes in the refrigerator over night or go ahead and cook right away. Center the tomatoes under the broiler and broil until warm and heated through – about 3 minutes Tops will brown lightly. Remove from broiler, top with cheddar and set back into heated broiler until cheese melts. Serve immediately.

Royal Baked Potatoes

1. russet potatoes

1. tablespoon black pepper

1. small onion, chopped fine

½ cup sour cream

1. tablespoons butter

1. tablespoons salsa

1. slices bacon, cooked and crumbled

shredded cheddar cheese

Place the potatoes in the microwave and bake until done. Let stand until cool enough to handle. Pinch and press the sides of each potato to open. Drop a tablespoon of butter into each potato.

Meanwhile combine the pepper, onion, salsa and sour cream; mix well. Spoon this mixture over the butter, top with crumbled bacon and shredded cheese.

Shopping List: 1-2 lb flank steak

olive oil

paprika

red pepper

chili pepper

lime

1. large tomatoes

onions

bacon

10oz box frozen chopped spinach

black pepper

red pepper

nutmeg

hot sauce

parmesan cheese

Italian style bread crumbs

shredded cheddar cheese

1. russet potatoes

sour cream

butter

salsa