Does steak on the grill and fresh local veggies sound about right?
½ cup red wine vinegar
¼ olive oil
3 Tbsp tomato paste
2 Tbsp minced garlic
1 Tbsp sugar
1 tsp cumin
1 tsp ground black pepper
1 tsp red pepper flakes
salt to taste
1½ lbs. flank steak, sliced thinly across the grain
Preheat grill to medium.
Whisk chimichurri ingredients together in a large bowl. Add steak strips and toss to coat.
Grill steak strips, covered, for 2–3 minutes per side, or till done (depends on how thick your slices are; mine were about ¼–½" thick).
sliced minced shallots
¼ freshly squeezed lemon juice
2 tsp sugar
3 Tbsp olive oil
¼ cup water
¼ lb. haricots verts (or regular green beans), halved crosswise
1 Tbsp olive oil
1 cup fresh (or frozen, thawed) corn kernels
1 cup yellow squash, diced
1 cup zucchini, diced
2 tsp minced fresh thyme
1 cup grape tomatoes, halved
¼ cup thinly sliced fresh basil
Whisk vinaigrette ingredients together, season with salt and pepper to taste, and set aside.
Bring water to boil and add haricots verts (I used regular green beans, which were fairly thick, so I added a little extra water too). Once water evaporates, reduce heat and add oil, corn, squash, zucchini, and thyme. Sauté until veggies are tender, 5–8 minutes. Off heat, add tomatoes and basil. Toss veggies with vinaigrette and season with salt and pepper to taste.
*I don't know if this can really be called succotash if it doesn't contain lima beans, but so what.
**I don't know if this can really be called vinaigrette if it doesn't contain vinegar, but so what.