Don't worry, we're not suggesting that you convince your kids to eat cold pot roast for days—just that having a stash of well–chosen, prepared staples in the fridge can go a long way toward consistently getting food you're proud of on the table. This all-grilled meal of flank steak, vegetables, and corn bread—our idea of the perfect late-summer Sunday supper—leaves you with the makings for enough unfussy, fresh-tasting dinners (or lunches, or snacks) to last you the next few days without ever feeling like you're eating the same meal twice. So while the coals are hot, grill up some extras. And once Thursday rolls around, you'll have earned the right to order Chinese takeout.
FLANK STEAK
In a bowl, whisk together 1/4 cup of olive oil, 6 smashed garlic cloves, the juice of 3 limes, 1 tablespoon of salt, and pepper to taste. Marinate 2 flank steaks (about 2 1/2 pounds total) in the mixture overnight—or for at least 2 hours—in the fridge. (Two gallon-size freezer bags are ideal for this.) Then grill the steaks over high heat, 6 to 7 minutes a side for medium-rare.
Cuban Sloppy Joes
Flank Steak + Grilled Vegetables
1. In a large skillet over medium heat, combine 2 cups each of chopped steak and chopped grilled vegetables with 2 tablespoons each of chopped raisins and green olives, 1/2 cup each of ketchup and water, 1 tablespoon of Worcestershire sauce, 1 teaspoon each of chili powder and cumin, and 1/4 teaspoon of allspice.
2. Cook, stirring, until most of the liquid evaporates, about 15 minutes.
3. Serve on rolls.
Mexican Steak and Eggs
Flank Steak + Eggs
1. In a nonstick skillet, heat 1 cup of chopped steak in a couple of tablespoons of olive oil over medium-high heat for 3 minutes.
2. Reduce heat to medium and add 1 cup of pico de gallo (or jarred salsa) and 4 well-beaten eggs.
3. Cook, turning with a spatula, until the eggs are set, 4 to 5 minutes.
4. Serve with warm corn tortillas and a squeeze of lime juice.
Summer Rolls with Peanut Dipping Sauce
Flank Steak + Rice-Paper Wrappers
1. Set up a bowl of warm water, a damp towel, and 8 spring-roll wrappers.
2. Dunk each in water and spread it out on the towel.
3. Add a lettuce leaf, shredded carrot and cucumber, several basil or mint leaves, sliced steak, crushed peanuts, and a squeeze of lime.
4. Fold in two sides of the wrapper and roll it up.
5. For the sauce, blend 1/4 cup of peanut butter, 1 teaspoon of soy sauce, and 1/2 cup of coconut milk.
For sunday dinner:
Let the steaks rest for at least 5 minutes before slicing. Reserve 1 steak, and refrigerate it in an airtight container.
Tip:
Proper slicing is the difference between tender meat and a stringy, hard-to-chew mess. Slice the steak across the grain at a 45-degree angle.
Next Page: Grilled Vegetables
