A month ago, my doctors instructed me to start taking an iron supplement and to eat more red meat because of low red blood cell count (anemia). Being a big chicken, fish and veggie eater, I figured upping my red meat intake was going to be quite hard. But thank goodness it’s summer and grilling season, which has made the shift to incorporating more meat into my weekly diet pretty easy. Besides choosing hanger steak over my usual choice of fish at restaurants, at home we’ve been favoring lean steak cuts like flank or skirt, which are affordable and cook very quickly on the grill. To kick up our steak routine a notch, I’ve been making good use of the abundant herbs in my garden, whipping together this colorful chimichurri sauce. Originally from Argentina and made of finely-chopped parsley, garlic and tangy vinegar, I threw some cilantro in my chimichurri mix too this weekend. Steak with chimichurri–it really is the perfect summer pair.

Flank Steak with Chimichurri Sauce

1 flank, skirt, or hanger steak
Extra-virgin olive oil
Apple cider vinegar
Coarse salt
Freshly ground pepper
Garlic powder
Paprika

For the sauce:

1 cup lightly packed flat-leaf parsley and cilantro leaves
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon red chili pepper flakes
1 tablespoon shallot
3/4 cup olive oil
3 tablespoons sherry wine vinegar (or red wine vinegar)
3 tablespoons lemon juice

Place the steak in a large Ziploc bag and add the marinade ingredients (no measurements, just a bit of each). Seal the bag and shake to cover the meat. Refrigerate and marinate four hours to overnight. Before cooking, remove the steak from the refrigerator and let it come to room temperature for 30 minutes. For the chimichurri, place all ingredients in a small food processor or blender and pulse until well chopped, scraping down the sides of the bowl as needed. Drain excess liquid and reserve. Set the steak on a hot grill and cook for about 5 minutes on the first side. Flip the steak and cook another 5 minutes or so, or until desired doneness. Once cooked, lay the steak on a cutting board and allow to rest for 5 minutes before slicing (across the grain into strips). Top the steak with the chimichurri sauce or serve it on the side.

I love how our local farmers’ market becomes more abundant with a variety of fruits and vegetables as we get into the throes of summer and head into fall. It’s the very best time of year to stock up on seasonal favorites like squashes–zucchini, yellow squash, pattypans, and even zucchini blossoms. Squash noodles are an excellent substitute when you’re craving the texture of pasta but wanting something crisp and light for a summer meal. A light herb-yogurt dressing adds a touch of creaminess and sweet cherry tomatoes, blossom shreds, toasted pine nuts and a dusting of freshly grated Parmesan complete the meal. Eat it alone or alongside grilled chicken or fish.

Summer Squash Noodles with Tomatoes, Zucchini Blossoms & Pine Nuts

2 zucchini
2 yellow squash
6-10 zucchini blossoms, cut into strands (if available)
1 cup of cherry tomatoes, halved
2 tablespoons of pine nuts, toasted
Fresh Parmesan to serve
Salt and pepper to taste

For the dressing:
1/2 cup Greek yogurt
1 tablespoon champagne vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 small garlic clove, minced
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives
Salt and pepper to taste

To make the dressing, add the yogurt, vinegar, olive oil, lemon juice, garlic and herbs to a mini food processor. Blend until well combined. Season with salt and pepper to taste. Trim the ends off the zucchini and yellow squashes. Using a mandoline with the julienne blade or a julienne peeler, cut the zucchini and squashes into spaghetti-like strands. Transfer the zucchini and squashes to a large colander. Sprinkle with 1 teaspoon of salt and let sit for 20 minutes to drain the excess liquid from the squashes. Gently press the squash with paper towels to dry and transfer to a serving bowl. Toss with the dressing, then add tomatoes. Gently fold in zucchini blossoms. Top with toasted pine nuts and Parmesan. Season to taste with salt and pepper and serve immediately.