Help with a new flank steak recipe?

What time and should I bring wine?

Sound great.

How about replacing some of that sour cream with goat cheese?

Parsleyed new potatoes or baby reds? Or roasted cauliflower?

Your stuffing sounds good. You will probably need to marinate the flank steak though to guarantee tenderness.

To stick with the Greek theme, what about doing Greek green beans with tomatoes? I love those.

This is sounds fabulous for a side dish: Yukon Gold Potatoes Stuffed with Wild Mushrooms
(Note you would have to increase the ingredients from this recipe to accomodate how many potatoes you would be making) This was from the Food Network and was served with grilled monkfish.

2 T unsalted butter
1 clove garlic, chopped
8 ounces wild mushrooms, chopped
2 medium Yukon gold potatoes, about 3 ounces each
Salt and Pepper
Olive Oil

With an apple corer, make a hole lengthwise through the potato saving the core. Fill the potato with enough mushroom filling to pack the inside of the potato. Cut the ends of the cores off and use as caps to seal off the ends of the potato. Rub olive oil, salt and pepper on the potatoes. Wrap in foil and bake for 45 minutes.

Melange of Artichokes, Fava Beans
and Green Garlic

Juice of 1 lemon, or 1 tablespoon vinegar
16 very small artichokes (about 2 ounces each), or 6 medium
artichokes
2 to 2½ pounds young fava beans (about 2 cups shelled)
½ cup olive oil
6 to 8 green garlic stalks, cut into 2-inch lengths
2 tablespoons chopped fresh winter savory
2 tablespoons chopped fresh thyme
½ teaspoon salt
½ teaspoon freshly ground black pepper

1. Fill a large bowl with water and add the lemon juice or vinegar.

2. Trim the stem end and cut off the top 1 to 1½ inches of each artichoke, depending upon size. Peel away and discard the outer dark-green leaves until you reach the pale-yellow, tender inner leaves. Cut the artichokes in half, from stem to top, and remove any bits of furry choke. Cut the halves in half again lengthwise; drop the pieces into the water.

3. Shell the fava beans. Because some people are allergic to the skins of the fava beans and because they are somewhat tough, you may want to peel the skins away, too. They are easily popped off by slitting the skin with the tip of a sharp knife or your thumbnail.

4. Heat the olive oil in a heavy saucepan over medium-high heat.

5. Drain the artichoke pieces and dry them. Add them to the pan and saute for 3 or 4 minutes. Add the fava beans and the garlic and cook for 10 minutes, stirring frequently. The artichokes will begin to change color to deep olive green; the favas, if peeled, will be bright green. Add the fresh herbs and the salt and pepper. Stir well, reduce heat to very low, cover and simmer until the artichokes are tender, 15 to 20 minutes.

Here’s a site that has a bunch of interesting uses for Fava Beans Root-Vegetable Braise that would be good with your dish.

Here’s a very delicious sounding recipe for a Grilled Sweet Potato salad with mangos and red bell pepper from Emeril Lagasse

Or how about Parsnip Puree

Or Corn Puding Polenta With Shitakes, Mascarpone and Chives

Or Swiss Chard with Garbanzo Beans and Fresh Tomato

@Kardamom Stop! You’re making me hungry!

Thought I should get back and let you know how it turned out.
@incendiary_dan It is 2 hours one way to the nearest place with decent goat cheese.

I ended up grilling some tomatoes to go with the steak and peas.

I was told I had to bring the steak to the next dinner party, but then who am I going to prepare this snapping turtle I caught this weekend for?