Flank Steak with Orange Sauce

Ingredients:
3/4 cup orange juice
1/4 cup honey
1 tablespoon lime juice
1 tablespoon teriyaki sauce or soy sauce
1 teaspoon minced garlic
1/2 teaspoon coarsely ground pepper
1 tablespoon oil
1 teaspoon minced fresh ginger root or 1/4 teaspoon dried ginger
1 beef flank steak (1 pound)
Directions:
In a small bowl, combine the first six ingredients. Cover and refrigerate 1/2 cup for serving. Add oil and ginger to the remaining orange sauce; pour into a large resealable bag. Add the flank steak; seal bag and turn to coat. Refrigerate 1 hour - overnight.
Drain and discard the marinade. Place steak on broiler pan. Broil 4-in. from the heat for 7-8 min. on each side or until meat reaches desired doneness.
Meanwhile, in a small saucepan, warm reserved orange sauce until heated through. Thinly slice steak across the grain; serve with sauce.

Chicken Breasts with Herb Basting Sauce

Ingredients:
3 tablespoons olive oil
1 tablespoon minced onion
1 clove crushed garlic
1 teaspoon dried thyme
½ teaspoon dried rosemary, crushed
¼ teaspoon ground sage
¼ teaspoon dried marjoram
½ teaspoon salt
½ teaspoon ground black pepper
1/8 teaspoon hot pepper sauce
4 bone-in chicken breast halves, with skin
1 ½ tablespoons chopped fresh parsley
Directions:
Preheat oven to 425°. In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce. Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover. Roast, basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.
Yield:
4 servings.