Dad's Favorites On The Grill

About author / Pamela Chester

Mom of two; graduate French Culinary Institute; kids cooking program instructor; Master's degree in food studies. Creates kid friendly foods and loves her slow cooker.

Coming up on Sunday, we have Father’s Day, one of the best days of the year to cook out on the grill. It’s a great time for your kids to get together and plan a meal for dear old dad. And what the heck, dad might not mind donning his apron and grilling some of the meal himself! Most guys think of grilling as a masculine duty; more fun than work. Men who have trouble finding their way around the kitchen have no problem lighting up the grill and cooking up a storm.

What is it about grilling that inspires such masculine bravado? Since the beginning of time, men have enjoyed the communal experience of getting together around open flame and cooking savory meats. The primal connection to what we eat is just one of the elements of barbecue that is so appealing. There is also that element of danger that sets many male hearts aflutter. Plus grilled foods just taste so good on a hot summer night.

Many families center their Father’s Day meal around grilled steak or beef. That’s because steak is a favorite dinner among many of the dads we know. There’s nothing better than digging into a meal of perfectly cooked steak and potatoes, and sharing it with the ones you love. And who deserves it more than dad? If you want to do dad’s heart a favor this year, skip the prime rib and go for less fatty choices like flank steak, London broil, sirloin, or filet mignon. These cuts of beef still pack a lot of flavor but have the least amount of fat.

Around here, we’re still on the same diet I wrote about a few weeks ago (trying to lose a few pounds as a team is one area where peer pressure can work in a positive way!). Still, we may indulge a little on Father’s Day with my husband’s favorite steak salad. Sizzling hot sliced steak served over cool, crisp greens with generous helpings of veggies and cheese and dressing of choice will fit the bill for Father’s Day. It makes a little bit of meat go a long way, saving both money and calories.

The key is to use simple lettuces such as iceberg, romaine, butter, or Boston Bibb. None of those fancy pants mesclun salad mixes. You can use any mix of veggies you like, such as carrots, cherry tomatoes, cucumbers, bell peppers, and broccoli; a fun way to pack some of your five-a-day into dinner. The classic cheese choice is any type of blue cheese – Maytag, Gorgonzola, or Roquefort. It’s also delicious accompanied by more kiddie-friendly cheese choices such as cheddar or Monterrey Jack.

My most recent version of this salad included corn, raw sugar snap peas, tomatoes, basil, and baby mozzarella cheese balls. Next I’ll try a Latin American twist with an Argentinean steak salad dressed with chimichurri sauce made of parsley, oregano, garlic and olive oil. You could also take a Mexican route, including jalapeno peppers and a spicy salsa dressing, or Thai Steak salad with Asian vegetables and a peanut dressing. Along with some grilled crusty bread, steak salad makes a perfect meal for a warm early summer evening.

Serves/Makes: 6

• 1 large bunch fresh Italian parsley
• 2 tablespoons fresh oregano leaves
• 3 cloves garlic, peeled
• 1/2 cup olive oil (plus additional for grill rack)
• 1/4 cup red wine vinegar
• 1 teaspoon hot pepper sauce
• 1 1/2 pound flank steak
• 8 ounces mixed lettuce
• 2 cups mixed vegetables of your choice
• 1 container (12 ounce size) marinated small fresh mozzarella balls, drained