Lately I’ve been thinking less about recipes and more about formulas.
Recipes are wonderful, but formulas teach us how to cook. They give us confidence to open the refrigerator, see what’s fresh, and build dinner from what we already have.
Summer is the perfect season for this approach. Sweet corn is at its peak. Tomatoes are beginning to ripen. Gardens are overflowing. And here in Kansas, we’re fortunate to have some of the finest beef anywhere.
The beauty of a dinner bowl is that it only requires four simple categories.
Start with a Base
Think of this as the foundation of your bowl.
Rice, quinoa, roasted potatoes, greens, pasta, or beans all work beautifully.
Add a Protein
This is where you can really celebrate local ingredients.
Grilled chicken, pulled pork, salmon, shrimp, beans—or my favorite this time of year, a perfectly grilled Kansas steak.
One of the best things about using steak in a bowl is that you don’t need one steak per person. Slice one beautiful steak thinly across the grain and let everyone enjoy a few flavorful bites alongside fresh vegetables and grains. It’s an economical way to serve premium Kansas beef while still making it the star of the meal.
Add Produce
This is where summer shines.
Aim for two or three different vegetables. I especially love combining something cooked with something fresh.
Grilled sweet corn + fresh cucumbers.
Roasted peppers + cherry tomatoes.
Fresh herbs + ripe avocado.
And if you’ve ever cooked with me, you probably know I can’t resist adding pickled red onions. I almost always have a jar in my refrigerator. Their bright acidity wakes up every bite and balances the richness of grilled meat.
Finish with a Sauce
A great sauce ties everything together.
Pesto, ranch, vinaigrettes, tzatziki, spicy mayo, or my summer favorite—chimichurri.
The fresh herbs, garlic, vinegar, and olive oil make everything taste like summer.
Kansas Summer Chimichurri Steak Bowl
Base
- Cilantro-lime rice
Protein
- Thinly sliced grilled Kansas sirloin or tri-tip
Produce
- Grilled sweet corn
- Cherry tomatoes
- Diced cucumber
- Pickled red onions
- Sliced avocado
Sauce
- Homemade chimichurri
Finish with cotija cheese, fresh cilantro, and a squeeze of lime.
Chimichurri
- 1 cup parsley
- ¼ cup cilantro
- 3 cloves garlic
- 2 tablespoons red wine vinegar
- Juice of ½ lemon
- ½ cup olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Pinch of red pepper flakes
Blend or finely chop until combined.
The next time you’re wondering what to make for dinner, don’t start by searching for a recipe. Start with the formula: base, protein, produce, and sauce. Build your bowl around what’s fresh, what’s local, and what you already have. That’s the kind of cooking that makes summer both simple and delicious.
