Summer Meal Plan #3

Big flavor, smart prep, and one marinade you'll want to put on everything.

This week we are leaning into big flavor without a lot of fuss. We've got a marinade that we are genuinely obsessed with, a burger that will make you rethink ground turkey forever, and a noodle salad thats good even cold and out of the fridge. We also snuck in a Thai takeout night that you can make faster than delivery actually arrives. If you are new here, welcome — this is what we do every week: find recipes worth your time and tell you exactly how to make them work on a real weeknight. Grab the first recipe free below, and if you want the rest of the week, we'd love to have you.

DINNER #1: Coconut Grilled Skirt Steak | Total time: 40 minutes | Serves: 4 | Can marinate early in the day
We stumbled on this marinade and both became obsessed with the amount of flavor it brings to anything you put on it. At some point we started using it for steak even more than we do for chicken, so we are planning for you to do the same!

It will make a delicious simple dinner with sides like broccoli and rice or beans for early in the week, but we’re also cooking a little extra to make a funky steak and noodle salad later! The steak and noodle salad only calls for ½ lb of skirt steak. We like a little extra, but you can adjust for however much meat you like!

Use the marinade linked here, instead of chicken you’ll cook about 2.5 to 3 lbs of skirt steak to have leftovers for the noodle salad. No need to double the marinade, you will have plenty! Grill on medium high for 3-4 minutes per side or until the steak reaches an internal temp of 130°F

Notes: Only baste the marinade while you are cooking if you are in to that. If you don’t want to babysit it, don’t worry about it!