Your vacation rental may have a view and even some bare-bones cooking utensils, but a food processor? Not so much. That's why this steak dinner is just right: it has a zippy, herby sauce you can make by just chopping up some parsley with a paring knife (if you're driving to your destination, pack one that comes with its own sheath, such as one of Kuhn Rikon's colorful carbon-steel blades). And the vegetable hash that goes with the meat is totally versatile: swap in whatever you can find at the local market--cherry tomatoes, corn, zucchini and baby spinach all work well.
Get the recipe: Flank Steak with Chimichurri and Summer Squash Hash