Sometime back in May – when I was truly convinced that summer was NEVER GOING TO COME – I instructed my family (along with anyone within earshot) to punch me in the throat should I complain even once about the heat.
Of course, we are now on like the third straight week of sweltering, humid days. And I’ve been pretty good (though my internal soundtrack sounds exactly like this).
But cooking? Jeez. It’s definitely a challenge to find dinners that are not too heavy, and don’t require a whole lot of fussing – whether over the grill or on the stove.
And so I turn to this easy and delicious dish again and again, year after year.
The steak can marinate the night before (I used flank steak but skirt steak would be great too). And you can switch up any of the components to suit your tastes, or what’s looking good at the market. Even the vinaigrette can easily be tweaked.
Best of all? You can serve this dish warm OR at room temperature – so you can make it earlier in the day, stick the whole thing in the fridge, and dinner is literally DONE (just bring it to room temperature prior to serving).
As always, I would love some of your suggestions – what are your favorite “it’s too hot to cook” dishes? Share here!
And remember – every day can’t be a holiday.
1/2 c. olive oil
1/4 c. red wine vinegar
1 T. (generous) Dijon mustard
salt and pepper
1 1/2 lbs. flank steak
1 lb. whole wheat pasta
1 pt. cherry tomatoes, halved
1 container mozzarella balls, halved
5 oz. baby arugula
wedge of parmesan
Make marinade – mix vinegar and mustard together – slowly whisk in oil till emulsified. Season with salt and pepper to taste; set aside.
Place steak in a shallow dish; season both sides generously with salt and pepper. Pour enough marinade over steak to cover – turn to coat evenly (reserve remainder of marinade). Let marinate for at least one hour (or overnight).
Prepare the pasta according to directions; drain and transfer to a large serving bowl. Toss with reserved marinade. Add the tomatoes, mozzarella and arugula.
Grill steak till medium-rare; let rest on cutting board for 10 minutes and thinly slice against the grain. Add to pasta; season with salt and pepper to taste.
Place a portion of pasta on each plate – using a vegetable peeler, shave a few slices of parmesan atop each serving.
This delicious recipe brought to you by Sheri Silver