Grill It Up For Dad

By Janeen A. SarlinTo honor dads everywhere, here are two crowd pleasing entrées for them, and the rest of the family, to enjoy this Sunday on Father’s Day.

The steak is best when allowed to sit in the marinade overnight. The fish can be made on the day of. Both dishes are complemented by the Black Olive and Caper Compote and the Heirloom Tomato, Avocado And Red Onion Salad.

Bon grill appétit!

Grilled Flank Steak, New Orleans Style(Serves 6)1- to 2-pounds flank steak, 1/2 inch thick

1 tablespoon fresh rosemary leaves

1 tablespoon freshly ground black pepper

3 cloves garlic, peeled and minced

1 tablespoon Worcestershire sauce

1/2 teaspoon Tabasco sauce

Juice of 1 lemon

1/4 cup bourbon

Sprigs of fresh rosemary, for garnishTo prepare:Score flank steak on each side, about 1/8-inch deep, in a diamond pattern.

Place meat in a shallow glass or ceramic dish.

Grind rosemary, pepper and garlic together with a mortar and pestle until it forms a paste.

Pour in Worcestershire, Tabasco sauce, lemon juice and bourbon.

Pour the marinade over the meat.

Cover with plastic wrap and refrigerate overnight, turning once or twice.

Bring to room temperature before grilling.

Heat coals until white-hot, then brush the grid with oil.

Remove steak from marinade and discard the liquid.

Add a few drops of olive oil on top of the steak to ensure searing action.

Grill about 3 to 4 minutes on each side, do not overcook.

After resting, cut the meat into thin slices and serve at once, garnished with rosemary sprigs.Grilled Swordfish(Serves 6)6 3/4- to 1-inch thick 5- to 6-ounce swordfish steaks

Extra virgin olive oil

Coarse sea salt, to taste

Freshly ground black pepper, to taste

2 limes, zested and juicedTo prepare:Preheat the grill until the coals are white hot.

Brush the swordfish with olive oil, then season to taste with salt and pepper.

Drizzle a bit of lime juice over the fish and let stand about 5 minutes.

Grill about 3 minutes on each side, turning to create criss-cross grill marks on the fish.

Remove from the grill and let rest about 2 minutes.Black Olive And Caper Compote(Serves 6)2 medium white onions, sliced thin

6 large cloves garlic, sliced thin

4 small zucchini, chopped

1/3 cup olive oil

1/2 cup pitted Kalamata olives, roughly chopped

1/4 cup capers, drained well

2 anchovy fillets, rinsed and chopped

1/4 cup white balsamic vinegar

1/2 bunch flat leaf parsley, minced

20 fresh basil leaves, minced

Freshly ground black pepper, to tasteTo prepare:Coat the bottom of a non-reactive saucepan with olive oil and cook over moderate heat.

Add onions and sauté until soft, about 5 minutes.

Add garlic and sauté until translucent and aromatic, about 3 minutes longer.

Add zucchini and sauté until just softened, but not overdone.

Remove the vegetables from the heat.

Stir in olives, capers, anchovies, vinegar, parsley and basil and mix well.

Add just enough olive oil to bind the compote together.

Add pepper and adjust to taste.

Can be done up to 3 days ahead; tastes best when served at room temperature.Heirloom Tomato, Avocado And Red Onion Salad(Serves 6)2 12-ounce boxes red, yellow, orange and black heirloom or specialty cherry and grape tomatoes of the cherry or grape variety

1 medium red onion, chopped

2 ripe Haas avocados, cubed to match size of tomatoes

1 lemon, juiced

1 lime, juiced

1/2 cup chopped, fresh flat-leaf parsley

1/2 cup chopped, fresh dill or basil

1/4 cup chopped, fresh spearmint, fresh thyme or summer savory

Coarse sea salt and freshly ground black pepper, to taste

White balsamic fig vinegar, for drizzling

1/3 cup extra virgin olive oilTo prepare:Wash, stem and drain tomatoes.

If using larger-sized tomatoes, cut them down to match the size of cherry or grape varieties. Leave whole if bite-sized.

Add chopped onion and half of the herbs to the tomatoes and set aside.

Combine the lemon juice and lime juice in a shallow bowl.

Cube the avocado to match the size of the tomatoes and drizzle some juice over to prevent discoloration.

Pour off excess juice into a small mixing bowl.

Add avocado to the tomato and onions mixture.

Season with salt and pepper.

Whisk vinegar into the juices, then whisk in olive oil until it forms an emulsion.

Stir in remaining herbs, then taste and adjust the seasonings.

Add just enough dressing to the salad to coat the tomatoes and serve at once.