September has been super busy and its time to catch up on blogs! We have done a great job eating all our meals this month and I know its time for my next session because our freezer is almost totally empty! Mike has made several meals this month and especially last week when I had 10 events in 5 days! I was so lucky to have Dream Dinners to ensure that we had quick, tasty, and healthy meals on our table each night. A few weeks ago, I made Bistro Flank Steak with Southwest Ranch Pasta Salad. I started by massaging the steak to ensure that it was evenly coated with the herb rub and let it rest at room temperature for about 30 minutes before cooking it. While the steak was resting, I got to work on the pasta salad. I brought a pot of wat to a boil and boiled my pasta for about 7 minutes. I drained and rinsed the pasta with cold water, keeping it in the fridge until it was dinner time. I grilled the steak on the stovetop in my cast iron grill pan for about 9 minutes on each side. We let the steak rest for about 5 minutes before slicing thinly. Right before dinner, I added the vegetable mix and ranch dressing to the salad, combining well. We sprinkled the pasta salad with shredded cheese, added some flank steak and dinner was ready. We loved the flank steak. It had a great flavor and was delicious as steak taco leftovers. The pasta salad was okay. I typically prefer a pasta salad with an Italian dressing and this was a little too creamy for my taste. We will definitely order the flank steak again and probably skip the pasta salad in the future because while it was good, it wasn’t quite to our preferences.

The New Austonian