Grilled flank steak, grilled sweet potato, and IYBS (incredibly yummy Brussel sprouts)

It is Labor Day! We have managed to get through almost the whole summer without seeing anyone except our immediate family and the checkers at the grocery store. Luckily I Zoom with my sisters in Florida once a week and Facetime with my best friend in South Carolina every Thursday. So there is no celebration with our clan on this Labor Day. However, what says end of the summer more than grilling!?

John does a masterful job at our new grill. The flank steak which is seasoned simply with salt, pepper, and garlic powder comes out a rosy pink. I have given him a head start on the sweet potato by microwaving it until a knife meets no resistance when I stick it in. Then I cut it in half and doctor the cut sides with butter spray, salt, and nutmeg. He puts a nice char on it. Lastly I make my Incredibly Yummy Brussel Sprouts, so named by my kids. After cooking the seasoned sprouts cut side down until they are almost done and the water in the pan has mostly evaporated, I add dry sherry and butter. The sherry cooks off leaving a complex nutty flavor behind and the butter helps the sprouts get some browning. Yum!

Happy distanced Labor Day!!