Grilled flank steak, pan fried asparagus, creamy noodles and watermelon berry sorbet

Last night we had my mom over for dinner. It would have been her and my dad's 41st anniversary. When my dad was alive he used to always make grilled flank steak and it was one of mom's favorites, so when we do a memory dinner like this, I always try to do a flank steak for her. I came up with this recipe all on my own on the fly and it turned out awesome. My husband did the grilling.

Grilled Flank Steak
INGREDIENTS:
2 pounds flank steak
¼ cup white wine
¼ cup soy sauce
¼ cup olive oil
2 Tbsp. Worcestershire sauce
2 Tbsp. agave necter (or honey)
2 tsp fresh ginger, minced
3 cloves garlic, minced
½ tsp salt
¼ tsp pepper

DIRECTIONS:
1. Place all ingredients in a large ziploc bag. Pierce flank steak on both sides several times with a fork. Place steak in ziploc bag with liquid ingredients. Seal bag and place inside another ziploc bag and seal. Refridgerate for at least 30 minutes and up to 3 hours.
2. Broil or grill for 5-7 minutes per side. Place on a plate, cover with foil and rest 10 minutes. Slice meat into thin slices across the grain.

Creamy Noodles
INGREDIENTS:
8 ounces uncooked this spaghetti
3 garlic cloves, minced
3 Tbsp butter, divided
6 ounces fat free cream cheese, cubed
3 Tbsp fat free sour cream
3 Tbsp fat free milk
¾ tsp salt
½ tsp onion powder
¼ tsp Cajon seasoning
¼ tsp white pepper
4-1/2 tsp minced fresh parsley

DIRECTIONS:
1. Cook spaghetti according to package. Meanwhile, in a saucepan, saute garlic in 1 Tbsp butter until tender. Add the remaining ingredients, cook and stir over low heat until smooth (do not boil). Remove from the heat.
2. Drain spaghetti, toss with cream sauce. Sprinkle with parsley. Serve immediately.



Watermelon Berry Sorbet
INGREDIENTS:
1 cup water
½ cup sugar
2 cups cubed seedless watermelon
2 cups fresh strawberries, hulled and cubed
1 Tbsp fresh mint, minced

DIRECTIONS:
1. In a small saucepan, bring the water and sugar to a boil. Cook and stir until the sugar is dissolved. Remove from the heat, cool slightly.
2. Place the watermelon and strawberries in a blender, add cooled sugar syrup. Cover and process for 2-3 minutes or until smooth. Strain through a fine sieve and discard seeds and pulp. Transfer puree to a 13-in x 9-in dish. Freeze for 1 hour or until adges begin to firm.
3. Stir in mint. Freeze 2 hours longer or until firm. Just before serving, transfer mixture to a blender, cover and process for 2-3 minutes or until smooth.