Father’s Day Steak Recipes

If your dad is a meat lover like mine, he’ll appreciate the fact that you splurged on New York strip steaks for Father’s Day dinner. However, a juicy flank steak is an excellent alternative. Shell steaks need nothing more than black pepper, while flank steak needs to be marinated, grilled and sliced properly to be tender and delicious.

Use only the freshest and the best vegetables, vinegar, and oil you can buy to create this refreshing and beautiful Greek salad. Check your local farmers market for small Persian or kirby cucumbers. Look for sheep or goat milk feta to give the salad a creamy pizzazz! It’s the perfect beginning to the meal. Add hot crusty whole-grain bread, Dad’s favorite potatoes, and finish with strawberries and ice cream.

Happy Father’s Day and bon appétit!

Greek SaladAdapted from Anassa Taverna in Manhattan(Serves 6)6 medium firm ripe tomatoes cut into 1-inch chunky pieces

8 to 10 Persian cucumbers, partially peeled and cut into thick slices

2 medium red onions, quartered and cut into thick slices

2 large green bell peppers, halved, seeded and cut into thick slices

About 3/4 pound Greek Feta cheese (preferably from sheep and goat milk) cut into 12 to 18 slices

18 to 24 pitted Kalamata black olives

Flat leaf parsley, 12 to 18 sprigs for garnish

For the dressing:

2 tablespoons red wine vinegar, aged in oak

About 1 teaspoon Greek oregano

About 6 to 8 tablespoons extra virgin olive oil (preferably Greek)

Salt and pepper to tasteTo preparePrepare all the vegetables, cutting them about the same size for a balanced salad.

In a small mixing bowl, whisk together the vinegar and oregano.

Slowly whisk oil into the vinegar, add salt and pepper, taste and adjust the seasonings.

Toss the tomatoes, cucumbers, onions, and green peppers together. Can be done ahead and covered with plastic wrap and refrigerated until serving time.To serve:Just before serving, drizzle just enough dressing over the vegetables until they glisten, toss well, and add olives.

Divide the salad among six salad bowls and arrange feta on top of the salad.

Garnish with parsley sprigs and serve at once with hot crusty bread.

Pass remaining dressing at the table.New York Strip Steak(Serves 6)3, 1-1/2-inch-thick New York strip steaks, trimmed of excess fat (If steaks are 3/4 inch thick, count 1 per person)

Coarse kosher salt, for the pan

Freshly ground black pepper to taste

Optional: Parsley sauce

3/4 cup chopped fresh parsley

2 tablespoons unsalted butter, or more if necessary

1/4 cup Cognac or brandyTo prepare:Trim off excess fat from the edges and score through the fat and tendon but not into the flesh of each steak.

Sprinkle with pepper, wrap with plastic, and set aside.To sear on stovetop: Preheat the oven to 400 degrees F.

In a heavy skillet over high heat, scatter salt on the bottom of the pan and heat until a drop of water skitters across the pan.

Using tongs to hold the steaks, sear the scored edges until brown and do likewise on all the edges, and then briefly sear both sides until brown (about 30-45 seconds per side.) Immediately transfer the steaks to a sheet pan.

Place steaks in hot oven and “finish” for eight minutes for medium rare, six to seven minutes for very rare, or nine to 10 minutes for well done,To grill: Heat the grill until the coals are white hot.

Holding the steaks with tongs, sear the scored edges until brown, and then grill until brown, about three to five minutes on each side.

Transfer to a side platter and let rest for four to five minutes.

For well done, move the steaks to a cooler section of the grill and cook until steak is done according to personal preference.

For the parsley sauce:

After searing the steaks, with a paper towel wipe out the excess salt from the hot skillet.

Add butter and parsley and sauté until the butter melts and parsley is browned. Add Cognac and ignite to release the alcohol.

Sauté briefly, taste, and add a bit more butter if necessary.

Spoon about a teaspoon of the sauce on each serving of steak.Grilled Flank Steak(Serves 6)1-and-1/2-pound flank steak, scored on both sides

1/2 cup full bodied red wine

1/2 cup olive oil

4 cloves garlic, minced

1 teaspoon chili powder

1/2 teaspoon coarsely ground black pepper

1 teaspoon cumin

1/2 teaspoon crushed red pepper flakes

1 tablespoon Worcestershire sauce

Several bunches fresh parsley for garnishTo prepare:Mix wine, oil, garlic, chili powder, black pepper, cumin, red pepper flakes, and Worcestershire sauce together and place the steak in the marinade.

Cover or transfer everything to a zip-lock bag and marinate (turning the bag over every now and then) for at least four hours or overnight.

Remove the meat from the refrigerator one hour before grilling.

Preheat the grill until the coals are white hot.

Remove the steak from the marinade and place steak on an oiled grid and grill for three to five minutes on each side. (Cooking time will depend on the thickness and temperature of the meat.)

Discard the marinade.

Immediately transfer to a cutting board and slice the steak, cutting across the grain, into thin slices.

Arrange slices on a pretty platter, pour the accumulated juices over the steak and tent with foil until serving time.

Garnish the platter with bunches of parsley.