Friday, June 14, 2013

Father's Day Dinner: Steak!!!

I was lucky enough to spend 20 years with my father but sadly he is no longer here for me to celebrate him on Father's Day.

If he were I'd would make him a big juicy steak with all the trimmings, and we'd be sitting around having a few laughs!

You see, my father loved, loved steaks, and he loved to tell stories. Some outrageous stories for sure!  For the steaks, he loved big juicy T-Bones or nice cuts of New York steak...but truth be told he loved any kind of steak.  He sure loved the wonderful flavor of grilled beef and I'm right there with him!

I certainly would pull out all the stops and make him one of two of my favorite dishes.

Menu #1:
Baked Potatoes
Steakhouse Salad
Hot Rolls

Or we would possibly make...

Menu #2
Oven Baked Steak Fries
Garden Salad
Hot Rolls

So Happy Father's Day to all! 
Here are both recipes for you to choose from:

Teriyaki London Broil

serves 6

2 1/2 - 3 lb London broil
1  bottle Organicville's Island Teriyaki sauce (or your favorite sauce)

Marinate the steak in a plastic bag using 1/2 of the bottle of sauce for 1-2 hours, turning occasionally.  Cook on a heated grill pan over medium heat for 12 minutes, turning once. Remove from pan and allow to rest on a cutting board for 10 minutes, tented with aluminum foil.

Slice steak against the grain on an angle.  Serve with your choice of side dishes.

Grilled Flank Steak in an Adobo Tomato Sauce

recipe adapted from Sandra Lee

serves 4

1 7oz. can chipotle peppers in adobo sauce
1 t tomato paste
1 1 1/2 lb flank steak
1 t salt
1/2 t pepper

In a small bowl place 2 tablespoons adobo sauce, reserving chipotle peppers and remaining sauce for another use.  Stir in tomato paste.

Heat grill pan over medium high heat.  Sprinkle steak with salt and pepper.  Cook steak for 8 minutes on each side for medium doneness.  Brush with adobo mixture during the last two minutes of cooking.  Let stand for 5 minutes before slicing.  Slice meat against the grain.

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