Summer In The Park

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Remember last year’s Spring picnic? It was such a hit with my friends that I wanted to do another rendition this year, after all it is our last semester! Walking over to Forsyth Park and hanging out is one of my favorite things to do and something that recently we’ve all made sure there is time for. Savannah sure is a charming place to do so.

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We kept the decor minimal this year and opted for a classic white picnic blanket. (All that was missing was the perfect picnic basket!) I honestly don’t think a picnic is a picnic without some pretty flowers and these tulips are perfect for Spring! They’ve been popping up in all of the local grocery stores and markets for such a good price lately.

Since our picnic was during Happy Hour we grabbed some Black Box wines to enjoy. They are so portable, yet higher quality than average box wines and at a lower price point (they’re 40% less than comparable bottled wines!) The brand has even won over 50 Gold Medals for its quality. Plus, this art school student approves of that sleek packaging! It’s also nice that if you maybe don’t finish all of the wine (most of us will, let’s be honest!) it’ll still last for up to six weeks.

When it came to the food we focused on the delicious main course. I made this merlot, garlic and ginger flank steak the night before, as well as a cilantro-based chimichurri sauce to compliment it. We also brought along a side salad and a whole wheat baguette. So, so good! Keep reading to find the recipe or head to Black Boxes’ Simple Entertaining Social Hub for even more ideas!
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Merlot, Garlic and Ginger Flank Steak with a Cilantro Chimichurri Dipping Sauce


  • 1 large piece of flank steak
  • 2 cups merlot
  • 1 cup red wine vinegar
  • 2 cloves of diced garlic
  • 1 small piece of ginger for peeling
  • Salt & pepper


  1. Combine marinade ingredients in small bowl. Place steak and marinade in food-safe plastic bag. Close bag securely and marinate in refrigerator 6 hours or as long as overnight. (Makes it even more tender!)
  2. Remove steak and discard marinade. Place steak on grid over medium, ash-covered coals. Grill steak, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  3. Carve steak across the grain into thin slices. Season with salt and pepper!


To Make Chimichurri Sauce: Combine leaves of one bunch of cilantro, 3 tablespoons of olive oil, juice from half a lime, and one tablespoon garlic into a food processor or Ninja. Chill for 3o minutes before serving.

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BlackBoxSummer #CollectiveBias 

The following content is intended for readers who are 21 or older.


Leave a Comment


  1. Ashley said:

    What a clever idea to have an annual spring picnic! Such a perfect way to spend such a lovely, sunny day!


    Ashley || Sed Bona

    Published April 13, 2016Reply
    • Taylor said:

      Thank you for stopping by!

      Published April 13, 2016Reply
  2. So glad I found this post! I seriously LOVE Black Box’s Pinot! My husband and I’s go-to white wine. I’ve been wanting to try the others and just saw they have $4 off on Ibotta 🙂 Perfect timing! Thanks for sharing!

    Published April 13, 2016Reply
    • Taylor said:

      Glad you like it! It’s my go-to too!


      Published April 14, 2016Reply
  3. What a fun (and beautiful) idea! Thank you for sharing this with us at RTS!

    Published April 13, 2016Reply
    • Taylor said:

      Yay glad you liked it!

      Published April 14, 2016Reply
  4. My picnics are so boring compared to this. You’ve definitely encouraged me to up my game! #client

    Published April 13, 2016Reply
    • Taylor said:

      Yay, happy to be a service!


      Published April 14, 2016Reply
  5. Rachel said:

    Beautiful photos! great post!

    Published April 15, 2016Reply