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Looking for a super easy dinner dish that is perfect for summer time? Look no further! Not only can this dish be prepped ahead of time (hello mom hack!), but you won’t have to heat up the house turning on the oven. The flavors are also a match made in heaven when paired with Rose Ridge’s Shiraz Riverina!
Amy’s Wine Pick : Rose Ridge Shiraz Riverina 2017
Laura’s Food Pick : Grilled Flank Steak
This classic ripe red comes to us all the way from southeast Australia. Often praised for their chardonnay, the region also boasts some pretty amazing flavor profiles with this Shiraz. The first thing you are likely to notice is the scent of dark fruit and leather, which is accented in flavor with apple and black pepper. Best when served between 62-65 degrees Fahrenheit, it is a great addition to a flavorful dinner menu.
A big wine like this needs big flavorful food to stand up next to! Other great pairing ideas include chili or beef stew, and richly-sauced meats. We recently tried a new recipe for steak gyros and I had glass of this alongside that as well and this wine held it’s own when paired next to that intense flavor profile!
If you’ve read the blog before, you know that I love a good SIMPLE recipe. The easier it is and the less time in the kitchen the happier I am! Don’t get me wrong I LOVE to cook, but a majority of our nights are a rush from work to daycare pickup, to commute home, to dinner, to family time, to get ready for bed to do it all again tomorrow. If I can get a healthy dinner on the table quickly, that is a few extra minutes I can squeeze in with my family!
This meal not only assembles in seconds, you can prep it ahead of time and toss it in the freezer for a ridiculously easy weeknight meal. It comes as one of the recipes in the Warm & Hearty Workshop Box , which includes a bunch of flavor packed make ahead meals. Added bonus for summer time is that this one is made on the grill, so no need to add extra heat to the house with the oven.
My hubby is definitely a “steak and potatoes” guy so this one was right up his alley. Both our boys have also grown a love for steak so I love that this is an easy dish our entire family will actually eat, and usually ask for seconds of! This will be in regular rotation throughout this summer!
What is your families go-to summer recipe? I’d love to hear in the comments!
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Recipe : Grilled Flank Steak
Courtesy of Wildtree
Prep Time: 5 mins
Cook Time: 25 mins
1 Pound beef flank steak
1/2 cup Sweet & Smoky Glaze
Add flank steak and 1/4 cup Sweet & Smoky Glaze to a freezer bag and seal. Squeeze bag to combine ingredients. Freeze. If making fresh instead of prepping, skip freezing and allow to marinade for at least 30 minutes.
Thaw freezer bag completely before following the recipe. Preheat grill to high heat. Clean and grease the grill grates. Grill the flank steak for 5-7 minutes on each side until cooked to desired doneness: 130°F for medium rare. Brush with remaining 1/4 cup Sweet & Smoky Glaze and let rest for 10 minutes before slicing thinly against the grain.
We love serving this steak alongside the Crushed Potatoes below!
Get the nutritional facts and everything you need to make this dish here!
For more info on WHY we love Wildtree so much, read more here!
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Recipe : Crushed Potatoes
Courtesy of Wildtree
Prep Time: 5 mins
Cook Time: 35 mins
3 pounds baby red potatoes
2 tablespoons Natural Grapeseed Oil
1 tablespoon Gourmet Sea Salt: All Purpose , divided
Preheat oven to 450°F and grease two sheet pans.
Place potatoes in a large pot and fill with enough water to cover potatoes. Bring to a boil over high heat and cook for 10-15 minutes until fork tender. Strain the potatoes and let them cool for 5 minutes.
Flatten each potato onto a sheet pan with the bottom of a coffee mug or jar until ½-inch thick.
Drizzle each potato with Natural Grapeseed Oil and season with ½ tablespoon Gourmet Sea Salt: All Purpose.
Bake for 25 minutes, rotating the sheet pans halfway through cooking time, until crispy. Season to taste with the remaining ½ tablespoon Gourmet Sea Salt. Serve immediately.