The Perfect Summer Meal

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At this point, you might have figured out that cooking and sharing meals is a major part of our family dynamic! Mallory and I shared dinner responsibilities last Sunday night – Mallory made the salad and I prepared the steak. Meals are way more enjoyable when you are only responsible for one of the dishes! We sat outside with a glass of rosé and this meal and it felt like we were truly kicking off summer. Now only if our weather would cooperate… 

Here is what we made for dinner:

Mallory is a bit of a couscous salad connoisseur and this Real Simple Spinach Couscous recipe is one of the very best. With minimal ingredients and no chopping, it comes together easily and is fantastic. This paired with Megan’s marinated flank steak (recipe below) is the perfect summer meal. 

Spinach Couscous Salad

Here is what you’ll need:

• 1 10-ounce box couscous (Near East Toasted Pine Nut or Roasted Garlic & Olive Oil)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup pine nuts
• 2 cups baby spinach, stemmed (I recommend always stemming your spinach – it makes it so much better – who actually enjoys spinach stems?)
• 1/4 cup crumbled Feta (1 ounce) – I add a bit more
• 2 tablespoons fresh lemon juice

Directions:

1. Cook the couscous according to the package directions. Transfer to a large bowl.
2. Heat 2 tablespoons of oil, garlic, and pine nuts over low to medium heat, stirring, until golden, 2 to 3 minutes.
3. Fold the pine nut mixture into the couscous with the spinach, Feta, and lemon juice. Season with salt and pepper to taste.

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Our mom has been making this marinated pepper herb flank steak as part of our backyard BBQs for years out of the Simply Classic cookbook, which we first wrote about here. All the work of preparing the marinade occurs the night before. Then all you have to do is pull the steaks out of the refrigerator before dinner. I always use dried herbs for the marinade because #lesschopping, but if you are feeling ambitious use fresh. Paired with Mallory’s spinach couscous salad (recipe above) and rosé, you have the perfect summer meal.   

Peppered Herb Flank Steak

Here is what you’ll need: 

• 2 flank steaks, each approximately 2 pounds
• For the marinade:
  • ¾ cup olive oil
  • 1/3 cup red wine vinegar
  • ¼ cup Dijon mustard
  • 4 large cloves garlic, minced
  • 4 tablespoons green onion, chopped
  • 1 tablespoon + 1 teaspoon black pepper, coarsely ground
  • 1 tablespoon fresh thyme, minced or 1 teaspoon dried
  • 1 tablespoon fresh rosemary, minced or 1 teaspoon dried
  • 1 teaspoon salt

Directions:      

1. Whisk together first 9 ingredients in a small bowl. Place steaks in a single layer in a large baking dish. Pour marinade over and turn steaks to coat. Cover and refrigerate several hours or overnight. (Highly recommend overnight! You achieve the best flavor and more tender steak.) Bring to room temperature before cooking. 
2. Preheat the grill to a medium/hot temperature. Grill steaks about 5 minutes per side for medium-rare, 7 minutes per side for medium. Thinly slice steaks diagonally across the grain. Garnish with thyme or rosemary springs, if desired, and serve. 

What are your favorite summer dinner recipes? If the weather cooperates this weekend, we highly recommend that you heat up your BBQ and make this meal! Let us know if you do!

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