With most of our weeknights this spring consumed with soccer practices, lacrosse practices, Girls on the Run practices, piano lessons and tennis clinics, the question of “What’s for dinner?” becomes all the more pressing. I won’t lie to you – we resort to the blue box mac-n-cheese and frozen pizza plenty of nights. I also make “pizza panini” on a regular basis – panini-maker grilled sandwiches with panella bread and grated mozzarella, cut into wedges and served with marinara sauce for dipping. (Hey – that would make a good blog post! Stay tuned.)

Another regular in our quick-dinner rotation is this red wine, garlic and soy-marinated flank steak. It’s best if you can marinate in the morning, or even the night before, but broiling the steak is quicker than cooking a DiGiorno’s rising crust pizza. Continue reading →