Todd Schneider, executive chef at Virginia’s Executive Mansion, appears each month on Real Virginia, Virginia Farm Bureau’s monthly television program, courtesy of Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Marinated Flank Steak with Roasted Potatoes

Potatoes:
1 pound red potatoes
½ cup extra virgin olive oil
1 tablespoon freshly grated garlic
1 tablespoon sea salt
1 tablespoon black pepper
½ cup Italian salad dressing
¼ cup fresh rosemary

The night before, mix together the vinegar, oil, wine, pepper, salt, Worcestershire sauce, garlic and parsley. Pour the marinade over the steak, wrap it in plastic and refrigerate overnight.

The day of meal, quarter the potatoes while heating oven to 400°. Mix together the oil, garlic, sea salt, pepper and salad dressing. Stir potato quarters into the mixture and place on a baking sheet. Mix in rosemary sprigs. Bake for 15-20 minutes, until golden brown.

When ready to cook the steak, grill it for 5 to 10 minutes, flipping the steak twice on each side. Remove the meat from the grill, place it on a baking sheet and bake in the still-400° oven for about 10 minutes or until the temperature on a meat thermometer reads 140.

Serve with a side of sautéed baby carrots, and garnish with rosemary.

Grilled Ginger Salmon

1 to 1½ pounds salmon filets

1 teaspoon extra virgin olive oil

1 teaspoon honey

1 teaspoon Dijon mustard

1 teaspoon fresh, grated ginger

Trim the sides of the salmon. Spray a baking sheet with cooking spray and place the salmon on the sheet, skin side down. Mix the oil, honey, mustard and ginger. Brush half of the mixture onto the salmon.

Grill the fish, turning it once and removing the skin. Then place it on a baking sheet, cover with foil and bake at 350° for about 5 minutes.

Brush salmon with the remaining marinade. Serve with asparagus and rice, and garnish with fresh dill and a lemon wedge.