Fine Cooking

This menu of crowd-pleasers is heavy on the make-aheads, so you can enjoy yourself with your guests. Toast the start of summer with a pitcher of alcohol-optional Hibiscus Sangria Punch (or make two pitchers, one with alcohol and one without) and set out fresh Farmers’ Market Crudites with Buttermilk Herb Dip and Chipotle Black Bean Dip with chips for when guests arrive. Two simple mains from the grill, Buttermilk Marinated Chicken and Bourbon Brown Sugar Marinated Flank Steak, are complemented by an irresistible Broccoli Slaw and Corn Chowder Salad on the side. Dessert is a richly frosted Coconut Sheet Cake. If you prefer, decorate the top with fresh blueberries and strawberries instead of toasted coconut for a pop of red, white, and blue.

One Day Ahead

Bake, cool, and frost the coconut cake.
Make and refrigerate both dips.
Make the broccoli slaw.
Make the base for the sangria punch.

3 Hours Ahead

Marinate the steak in the fridge.
Make the corn chowder salad.
Prep the vegetables for the crudites.

1 Hour Ahead

Remove the steak from the marinade and let come to room temperature. Meanwhile, simmer the marinade to make the sauce.

45 Minutes Ahead

Marinate the chicken breasts.

As Guests Arrive

Finish the sangria punch.
Set out the dips and crudites.

20 Minutes Before Eating

Grill the steak and chicken breasts.

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