Every time I write an article, I’m reminded to savor the moments; take advantage of time spent with family, friends, and acquaintances; and maybe say yes to adventures. Summer is the perfect time to capitalize on these opportunities.

Growing up in Buffalo, New York, summer was everything. We longed for the times when the weather would break, the sun would appear, and the temperatures would finally be inviting. When I tap into these memories, I recall the clinking of ice-cold bottles dripping with condensation, the latest “Now That’s What I Call Music” CD (or more likely, some Led Zeppelin on the radio) blasting through the speakers, and the laughter of close friends and family. I can even smell the grill, cooking up some burgers, hot dogs, and Chiavetta’s chicken (cue the cliché, if you know, you know). Intense games of cornhole, Kan Jam, and bocce taking place – well, about as intense as you can be, slowly rolling a heavy ball in the grass.

These were the moments we lived for. Back before cell phones distracted us from each other, as they do now. Nowadays, people are so disconnected. Everyone is glued to their devices, keeping up with the latest political news, commentaries, and posts from people they don’t even know while scrolling through 30-second clips of choreographed dances and scripted scenes. This happens even when the people we do know are right in front of us.

I am calling for a return to staying off the grid during get-togethers with friends and family. Put the phones down. Ask your friends and loved ones for their commentary on life, love, and what makes them happy. Put on some music and sing together. While playing lawn games, the only thing in your hands should be the cornhole bag and an ice cold beer. Joke, laugh, and invest in each other’s company. The time to be present is in the present.

Another thing – take pictures. You will have the memories in your head, but it’s always great to have snapshots of the good times. You never know when you’ll think, “I wish I had one more picture with that person.” Take a few candid photos too. They truly capture the essence of people and the joy they are experiencing.

For a summer menu to enjoy during these cherished times, try replacing the traditional mundane burgers and dogs with flank steak. Flank steak is a cut of beef from the abdominal muscles of the cow, located just behind the plate and in front of the rear quarter and known for its bold flavor. It’s also a relatively inexpensive cut, so you can load up without breaking the bank. Pair it with fresh, local produce for a meal that’s light, flavorful, and refreshing.

Grilled Flank with Summer Relish

For The Steak:

– 3 garlic cloves, minced
– 1 teaspoon sea salt
– 1 teaspoon dried rosemary, crushed
– 1 tablespoon olive oil
– 1 beef flank steak (1 1/2 pounds)

For The Relish:

– 4 large ears of sweet corn, husks removed
– 4 green onions
– 2 medium tomatoes
– 1 poblano pepper
– 2 tablespoons olive oil, divided
– 1 medium ripe avocado, peeled and cubed
– 1 teaspoon balsamic vinegar
– 1/2 teaspoon salt

Mix garlic, salt, rosemary, and oil; rub over both sides of steak. Let stand at least 30 minutes. Meanwhile, brush corn, onions, tomatoes, and poblano with 1 tablespoon oil. Grill, covered, over medium-high heat 5-10 minutes, or until vegetables are charred and tender, turning occasionally.

Grill steak, covered, over medium heat, 5-8 minutes on each side, or until meat reaches desired doneness (for medium rare, a thermometer should read 135 degrees; medium, 140 degrees; medium-well, 145 degrees). Let stand 5 minutes.

When the corn is cool enough to handle, cut kernels from the cobs; place in a large bowl. Remove skin and seeds from tomatoes and poblano. Chop onions, tomatoes, and poblano; add to bowl. Gently stir in avocado, vinegar, salt, and remaining oil. Thinly slice steak across the grain. Serve with relish.

This summer, put down the phone, head over to your local butcher, get grilling, grab an ice cold beer, and make your get-togethers with loved ones a little more memorable – and don’t forget to snap those candids!