Latin-Style Flank Steak

My aunt Carol, my great-aunt Al and my cousin Jeanine were here for dinner tonght.

- Amy made this flank steak not too long ago, and it sounded really good. Everyone liked it. I think I went light on the salt, though. I missed it. I probably should have done the Mediterranean style considering what I served with it, but it wasn't bad.
- Potatoes, fantastic as usual. This is easily my favorite way to make potatoes.
- We bought three pounds of fresh peas at the market yesterday and after eating a bunch of them raw (yum), we still had enough for dinner. This is a really nice recipe. With fresh peas, I think the ingredients should be top quality and simple - just enough to show off the peas. Really, really good.
- I made these lemon bars earlier in the day to take to work - using up more of the Meyer lemons since I've been too lazy to juice them all and freeze the juice. I took most of the bars to work, and they disappeared quickly, with a few people coming back for seconds. I don't know, they just weren't my thing. I added the ginger to the crust but didn't use any on top. Next time I'll just leave it out.

• Latin-Style Flank Steak (Fine Cooking #65, July 2004, p. 44)
• Fresh Peas with Lemon and Chives (Fine Cooking #45, July 2001, p. 46)
• Potatoes Fondantes (Fine Cooking #64, May 2004, p. 59)
• Gingered Lemon Bars (Fine Cooking #63, March 2004, p. 64)

Wine: Rafanelli 1999 Zinfandel (Dry Creek Valley, California). Oh, my. This is drinking really well. Proof that the '97 Zin is done. This still had bright fruit, good structure. Jammy.