Looking for an appetizing Father’s Day menu? These two recipes are sure to please the entire family. If Dad is a carnivore, grill a marinated skirt or flank steak with Argentinean chimichurri sauce. If he doesn’t eat meat, try a pan-roasted grouper, or snapper fillets of fish, with tomato and lima bean salad dressed with roasted garlic vinaigrette. Start the dinner with a Caesar salad, add his favorite potatoes and vegetable as side dishes, and serve ice cream with chocolate sauce for dessert.
Bon appétit!
Grilled Flank Steak With Chimichurri Sauce(Serves 4)1 1/2-inch-thick flank or skirt steak, 1 to 2 pounds, trimmed
4 large cloves garlic, minced
1 tablespoon fresh parsley leaves, chopped
1 teaspoon cumin
2 teaspoons freshly ground black pepper, to taste
Extra virgin olive oil, for drizzlingTo prepare:Rinse flank steak under cold water.
Pat dry with paper towels.
Score a diamond pattern, about 1/8 inch deep, on both sides of the steak.
Put garlic, parsley, cumin, and pepper in a mortar and pestle, or mini chopper.
Chop until it forms a paste.
Rub the paste into both sides of the meat.
Place the meat in a shallow glass dish.
Cover with plastic wrap.
Refrigerate overnight.
Bring to room temperature one hour before grilling.
Heat coals until white-hot.
Brush the grid with oil.
Remove steak.
Discard accumulated juices.
Drizzle a few drops of olive oil on the steak.
Grill, about 2 to 3 minutes, on each side. The steak must be rare for it to be tender.
Transfer to a carving board.
Set in a pan to catch the juices.
Carve, cutting across the grain into thin slices.
Arrange the meat on a warm platter.
Drizzle with accumulated juices.
Spoon chimichurri sauce on the hot meat and serve at once.Chimichurri Sauce(About 2 cups)3 cups flat-leaf parsley leaves
6 large cloves garlic, peeled and halved
2½ teaspoons smoked paprika, to taste
1 teaspoon cumin
2 teaspoons coarsely ground black pepper
1/3 cup red wine vinegar aged in oak, to taste
3/4 cup extra virgin olive oil
1/2 teaspoon sea salt, to tasteTo prepare:Add parsley and garlic to food processor bowl.
Process until coarsely chopped.
Add paprika, cumin, pepper and salt.
Add vinegar and oil with the machine running.
Process until the mixture is evenly chopped.
Taste and adjust the seasonings.
Store in refrigerator for up to a week.Pan-Roasted Grouper And Lima Bean And Tomato Salad With Garlic VinaigretteInspired by chef Linton Hopkins of Restaurant Eugene in Atlanta, Georgia(Serves 4)For the vinaigrette:
4 heads garlic, cloves partially separated
1½ tablespoons Dijon mustard
4 tablespoons white balsamic vinegar, to taste
2/3 cup extra virgin olive oil, plus extra for drizzling
Kosher salt and freshly ground black pepper, to taste
For the salad:
3 10-ounce boxes frozen baby lima beans, cooked and drained
2 boxes cherry tomatoes, halved
1 small red onion, finely chopped
1 medium cucumber, peeled and finely chopped
Grated zest of 1 lemon
2 tablespoons fresh dill, chopped
Sea salt and freshly ground black pepper, to taste
Olive oil, for drizzling
For the fish:
4 5-ounce fillets of grouper with skin
1 tablespoon safflower oil, for sautéing
Sea salt and freshly ground black pepper, to taste
1½ tablespoons unsalted butter
4 sprigs dill, plus extra for garnish
Lemon, cut into wedges, for flavoring and garnishTo prepare the vinaigrette:Preheat the oven to 325ºF.
Line a small pan with aluminum foil.
Add heads of garlic.
Drizzle with olive oil.
Roast until garlic is soft and caramelized, about 1½ hours.
Cool until room temperature.
Squeeze out the garlic pulp.
Discard the skins.
Combine garlic, mustard, and vinegar in a blender.
Slowly add olive oil, with the machine running, until blended.
Add salt and pepper, to taste, and adjust the seasonings.
Set aside, or refrigerate for up to 3 days.To prepare the salad:Toss lima beans, tomatoes, onion, cucumber, lemon zest and dill in a bowl.
Season the vegetables with salt and pepper, to taste.
Lightly coat salad with garlic vinaigrette.
Mix well.
Taste and adjust the seasonings.
Cover with plastic wrap and set aside.To prepare the grouper:Season fish with salt and pepper.
Coat the bottom of a large, non-stick skillet with oil over high heat.
Add fish, skin side down, when hot.
Sear, until crisp and golden, and fish is half-cooked, about 5 to 6 minutes.
Turn fish over.
Add butter and dill to the pan.
Reduce heat.
Cook, basting with butter until the flesh turns white, about 5 minutes longer.
Spoon salad in the center of warm plates.
Place the fish, skin side up, on the salad.
Drizzle vinaigrette over the fish.
Garnish with lemon wedges and dill.
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