We're calling this one our "still summer but barely hanging on" lineup. Between the lingering hot days and the beginnings of getting back into a routine, we wanted meals that feel a little lighter without skimping on flavor — think crunchy, fresh, and fast over anything heavy and hands-on. This week we've got a steak salad that’s healthy but doesn’t feel like bird food, a build-your-own sushi (ish) bowl situation that's become a weeknight staple in both our houses, a takeout-style beef dish that's worth the slightly-too-long ingredient list, and a one-pan tortellini that get devoured without complaint by kids and adults alike. Plus a make-ahead snack bar for anyone who needs something to grab on the way out the door. Let's get into it!
DINNER #1: Steak and Chickpea Salad | Total time: 30ish minutes | Serves: 4
If you are looking for a salad that does feel like salad to get you through these late summer dinners. This is IT. This steak and chick pea salad is nutritious and hearty, but still bright enough that you want seconds even when it’s 100 degrees outside. This recipe is certainly one where you can make it what you want, but the flavors are fantastic!
Notes:
Crispy Chickpeas: We often use an air fryer or toaster oven to get the chickpeas extra crispy. If you have one it’s a great swap so that you don’t even have to turn on the oven. Every air fryer is different, but 375 for 10-15 minutes tends to work for us.
Cooking the Steak: We love that he gives instructions for cooking the steak on the stove to make it really simple, but we’ve grilled the steak with the same seasoning and just cubed it after too! Any cut of steak works great here, use what you prefer, but we used flank steak for quick cooking.
Dressing: This is a pretty simple vinaigrette. The sumac does add a punch if you have it, but if you don’t add anything with some flavor that sounds good. You could also certainly swap this for any kind of herby vinaigrette if you like.
