the food we ate.

I love cooking on vacation, in a different kitchen with shaky cutting boards, tight quarters and limited ingredients. I get most creative when there's a challenge. We had great food on Saturna last week. Here are some highlights.

1. Sesame crusted tuna tacos with sesame rice wine vinegar slaw

2. Green onion and black sesame hashbrowns with toast, bacon and egg - fresh local strawberries

3 and 4. 48 hour marinated flank steak tacos with cumin lime slaw, guacamole and fresh salsa

5. Whole wheat buttermilk pancakes with stewed nectarines

6. Satay grilled tofu kabobs with tomato salad, roast potatoes and yogurt sauce

7. Olive bread toasted with aged gouda, avocado and bacon

8. Vegetarian quesadillas with tomatillo salsa and lime sour cream with garlic green beans

9. Mushroom and sumac scrambled tofu with yogurt sauce

10. Mushroom, black sesame and feta salad with candied salmon and dolmas

11. Grilled corn, chicken and zucchini salad with fresh spinach pasta

Here's the recipe for the steak marinade - it was crazy tasty.

48 Hour Marinated Flank Steak

1/8 cup olive oil
1/3 cup soy sauce or tamari
1/4 cup red wine vinegar
1 1/2 tablespoons Worcestershire sauce
1 tablespoon stone ground mustard
2 cloves finely chopped garlic

1/2 teaspoon ground black pepper
juice and zest of a lemon or lime

1 flank steak, we used a whole flank and it fed 3 very hungry guys and 2 normal appetite girls.

Pour marinade ingredients into a large ziplock bag, add steak and refrigerate for anywhere from 12-48 hours, turning over a few times. Ours marinated for 48 and it was very much worth it!

Preheat your grill to medium-high heat, place steak on the bbq, grill for 4 minutes a side or until desired doneness. Let rest for 5 minutes and slice very thinly across the grain.