Place the flank steaks in a large zip-top bag or shallow dish. Pour the marinade over the steaks, pressing to remove excess air from the bag. Refrigerate and marinate for at least 2 hours and up to overnight for best flavor.

Preheat Grill

About 30 minutes before cooking, remove steaks from fridge to come toward room temperature. Preheat grill to medium-high (about 450°F / 230°C). Oil the grill grates lightly.

Grill

Remove steaks from marinade and shake off excess. Grill steaks 4–6 minutes per side for medium-rare depending on thickness, using an instant-read thermometer aiming for 130–135°F (54–57°C). Avoid flipping too often; sear once per side.

Rest and Slice

Transfer steaks to a cutting board and let rest 8–10 minutes. Slice thinly across the grain to serve.

Side — Herb Potato Salad

Cook Potatoes

Place halved potatoes in a large pot and cover with cold salted water. Bring to a boil and simmer until tender when pierced with a fork, about 12–15 minutes. Drain and let cool slightly.

Make Dressing

In a bowl combine mayonnaise, Dijon mustard, white wine vinegar, chopped parsley, chives, celery seed, kosher salt, and black pepper. Whisk until smooth.

Assemble

While potatoes are still warm, fold them gently into the dressing along with diced celery and sliced green onions. Adjust seasoning to taste. Chill for at least 1 hour; serve cold or at room temperature.

Salad — Summer Mixed Greens with Blueberry Vinaigrette

Make Blueberry Vinaigrette

In a blender or food processor, combine fresh blueberries, balsamic vinegar, honey, Dijon mustard, salt, pepper, and olive oil. Pulse until smooth and emulsified. Taste and adjust sweetness or acidity as needed.

Toss Salad

In a large bowl gently toss mixed greens with half the vinaigrette. Arrange on a platter or individual plates, sprinkle with goat cheese, toasted pecans, and remaining fresh blueberries. Serve extra vinaigrette on the side.

Dessert — Classic Berry Trifle

Prepare Components

Wash berries and pat dry. Whip cream with powdered sugar until soft peaks form if using fresh whipped cream; otherwise use prepared whipped cream.

Layer Trifle

In a large trifle bowl or individual glasses, layer a third of the cubed cake, then a layer of vanilla pudding, a scattering of mixed berries (strawberries, blueberries, raspberries), and a dollop of whipped cream. Repeat two more times, finishing with whipped cream and a decorative cluster of berries on top.

Chill

Refrigerate the assembled trifle at least 2 hours before serving so flavors meld. Keep chilled until ready to serve.

Condiments & Extras

Arrange ketchup, mustard, sliced pickles, and warm dinner rolls in serving bowls and baskets on the buffet. Replenish as needed during the celebration.