Father's Day RecipesFather’s Day Menu
Does Dad already have all the ties (and cologne and socks and cuff links) that he needs? Instead, make him a big and beefy dinner for Father's Day. Grill a marinated flank steak and match it with one of our three fresh salads for a man-sized holiday entrée. Don’t forget a pint (or three) of Guinness. Cheers!
Lean with little fat, flank steak takes well to marinating. Grilling sears the outside and keeps the inside tender and juicy. Serve medium rare.
Yield 4–6 servings
In a large bowl, add the oil, vinegar, soy sauce, Worcestershire sauce, lemon juice, Dijon mustard, minced garlic, black pepper, and mix well with a wire whisk. Place flank steak in a gallon-sized plastic bag or plastic container. Pour marinade over steak, seal bag or container and refrigerate for at least 2 hours or up to 3 hours.
Preheat gas grill on medium-high heat. Using a folded paper towel dipped in canola oil, lightly oil the grill grate. Remove steak from plastic bag/container, discard marinade and place steak on grill. Leave steak on grill for 3 minutes – resist moving steak! Using grill tongs, turn steak 90 degrees to obtain crosshatch marks. After 3 minutes, turn steak over and cook an additional 3 minutes. Again using grill tongs turn steak 90 degrees for those perfect crosshatch marks and cook 3 minutes. Total cooking time is approximately 12 minutes for a medium rare steak. (Cook an additional 2–4 minutes if a medium well-done steak is desired.) Remove steak and place on cutting board. Let steak rest at least 10 minutes – steak will continue to cook while resting. Slice steak at an angle and across the grain. Serve. Enjoy!
Switch it up: New potatoes infused with the bold flavor of mustard and anchovy make this Mediterranean-style salad a winner.
Yield: 4–6 servings
In a large bowl, add the vinegar, lemon juice, Dijon mustard, black pepper, minced garlic, minced anchovy filets, prepared mayonnaise and mix well. Using a wire whisk gradually pour the olive oil into the vinaigrette resulting in a creamy consistency. Taste. Add additional mayonnaise for a creamier texture.
Place potatoes in a medium saucepan and cover with cold water. On a medium high heat bring to a boil, reduce to a simmer and cook uncovered until tender but firm, about 15 minutes. Drain potatoes, cool, cut in half and set aside.
In a medium saucepan bring 6 cups of water to a boil. Add 1 tablespoon of salt, stir. Add string beans; cook for 3–5 minutes or until crisp tender. Drain stringbeans and rinse in cold water to prevent additional cooking. Cool and set aside.
In a large mixing bowl, add potatoes, stringbeans, sliced onions, Nicoise olives and capers. Pour over the salad half of the creamy vinaigrette and mix well. Taste. Add additional dressing if desired. Cool for at least 1–2 hours before serving.
This no-cook salad uses Gorgonzola’s powerful flavor to punch up ho-hum romaine lettuce.
Yield: 4–6 servings
In a large bowl, add the softened, room temperature Gorgonzola cheese. Using a fork, mash the cheese into a chunky paste. Add the mayonnaise, sour cream, lemon juice, black pepper and dash of Tabasco; mix well. Taste. If dressing is too thick add 1/4 cup of milk to thin out.
Remove the outer dark leaves of the romaine heads and save for another salad. Rinse romaine hearts and pat dry with paper towels. Cut each romaine head lengthwise into 2 hearts, set aside.
Rinse and cut each tomato into 8 wedges. Rinse cucumbers and cut off ends. Cut cucumber lengthwise and into 1/2-inch thick pieces. Cut red onion into thin slices. Wash radishes and cut off both ends, slice into thin rounds. Rinse scallions and cut off white end, slice on diagonal into 1/4-inch pieces.
In a large mixing bowl, add tomatoes, cucumbers, red onion and radishes. Pour over the vegetables half of the Gorgonzola dressing and mix well. Make sure all vegetables are coated, but do not overdress salad. Cool salad and set aside.
Place one romaine heart on a dinner plate and spoon over the tomato, cucumber, onion and radish salad. Repeat with remaining 3 romaine hearts. Garnish each dish with sliced scallions. Add slices of the grilled flank steak for a complete meat and green salad meal.
Grilled corn, edamame and jalapeño make for a spicy southern “succotash” salad. The grilled, smoky sweet corn needs little to dress up for a perfect summertime salad.
Yield: 4–6 servings
Preheat gas grill to medium-high heat. Place corn on grill, cook until some kernels start to blacken. Rotate frequently until at least 1/3 to 1/2 of corn kernels are blackened. Remove from grill and allow to cool.
Cut cherry tomatoes in half, set aside. Cut jalapeño peppers and red onion into small dice, set aside. Place one corncob upright on a cutting board and using a shape knife in a downward motion cut 3 or 4 rows of corn. Repeat with other 7 corncobs.
In a large mixing bowl add grilled, cut corn kernels, tomatoes, edamame, red onion and jalapeño, mix well. Add the juice of 3 limes and 1 tablespoon of lime zest. Add olive oil, salt and pepper, mix well. Serve at room temperature.