Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Flank steak is like a sponge, soaking up the flavor of whatever marinade you use. Adding to the appeal, it's lean, so the guilt factor is next to nil. Here, it lingers in red wine vinaigrette that's spiked with garlic and thyme. Then, it's grilled along with corn and savory nectarines that are stuffed with blue cheese, drizzled with honey, and finished with thyme leaves and a few turns of black pepper. Finally, that corn gets a dose of homemade basil butter.
The meat does benefit from a leisurely marinade. Give it a minimum of four hours, though a day is even better. Either way, finishing it with citrus has a great effect on flavor. Serve it warm or, if you like, at room temperature. It's also delicious in sandwich form with crusty bread, grainy mustard, and something acidic but creamy, like cornichon-spiked mayonnaise.
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About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.