PROVIDENCE – Why not give dads a day off from grilling on Sunday, June 16, Father’s Day?
Moms and older teens can take over grilling responsibilities and treat the dads, husbands, uncles and grandfathers in the family to a delicious meal. Invite some friends and neighbors to join you and multiply the joy and fun and divide the workload. After all, if everyone chips in with a menu item or two, no one has to do it all.
So, for those who might be “manning” the grill, here are some recipes for meat, chicken and fish to dig your forks into – they all look delicious.
Pick up or prepare some of your favorite cole slaw, green, fruit or potato salad, cookies, brownies or ice cream and you’ve got yourself a Father’s Day dinner.
Grilled steak chimichurri
“Argentinians know steak,” June Hersh writes in “The Kosher Carnivore, The Ultimate Meat and Poultry Cookbook” (St. Martin’s Press, 2011), “and when they decide that marinating and smothering their steaks in a bright green garlicky sauce is a good idea, it must be true. Fresh herbs such as basil, parsley and oregano add a fresh touch while lots of garlic adds bite. A soft tortilla makes a great vehicle for wrapping up the sliced steak in a neat package.”
1 cup freshly chopped flat-leaf parsley (cilantro can be substituted)
12 basil leaves, finely chopped
1 tablespoon freshly chopped oregano or 1 teaspoon dried oregano
4 large garlic cloves, finely chopped (about 2 tablespoons)
½ cup extra-virgin olive oil
⅓ cup red wine, sherry or champagne vinegar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
juice of 1 lemon
pinch of crushed red pepper flakes
pinch of ground cumin
1 flatiron steak of 1½ to 2 pounds
Combine the marinade ingredients in the bowl of a food processor fitted with the metal blade and process until the greens are chopped and the ingredients are well-combined.
If you want to use the marinade to drizzle atop the finished steak, reserve a little at this time, seal and refrigerate for 2 to 3 hours.
Most cuts of meat can marinate overnight, but 2 to 3 hours is usually enough to flavor and tenderize without the risk of breaking down the meat too much.
Light the grill or preheat the broiler or stovetop grill pan.
Let the steaks come to room temperature and pat them dry with paper towels. When the pan is sizzling hot, so that a drop of water will dance in the pan, quickly grill the steaks, 5 to 7 minutes per side.
Let the meat rest, covered loosely with aluminum foil, before slicing. Serve with ketchup kicked up with a few drops of hot sauce.
The author recommends serving guacamole alongside the steak.
Skewered chicken thighs
“Grillled chicken thighs are just about foolproof,” Hersh writes. “They are juicy and delicious when grilled, and do not need their fatty jackets to stay moist. They are best when prepared on an outdoor grill, but a broiler or stovetop grill pan make good second choices.”
Ingredients for the chicken
1½ pounds skinless, boneless chicken thighs
kosher salt and freshly ground black pepper
Ingredients for the coconut milk marinade
1 teaspoon Chinese five-spice powder
¼ cup low-sodium soy sauce
¼ cup peanut or vegetable oil
¼ cup coconut milk
1 tablespoon chopped fresh cilantro
2 garlic cloves, minced (about 1 tablespoon)
1 teaspoon grated fresh ginger
2 tablespoons rice wine vinegar
Ingredients for the coconut peanut dipping sauce
½ cup coconut milk
2 tablespoons chunky peanut butter
2 teaspoons low-sodium soy sauce
¼ teaspoon chili oil
1 teaspoon brown sugar
1 garlic clove, finely minced
pinch of kosher salt
½ teaspoon grated fresh ginger
1 teaspoon chopped fresh mint leaves
Pat the chicken dry with paper towels.
Place the chicken in a resealable plastic bag. In a small bowl, combine all the marinade ingredients.
Pour the marinade into the bag, reserving ¼ cup to use as a basting sauce.
Seal and refrigerate for at least 2 or up to 6 hours.
While the chicken marinates, prepare the dipping sauce.
Whisk all the ingredients together.
If the peanut butter is stubborn, you can gently heat the mixture together in a small saucepan on a gentle simmer for a minute to help combine.
Reserve until ready to use.
Light the grill or preheat the broiler or stovetop grill pan. Remove the chicken from the marinade, wipe it dry and lightly season with salt and pepper.
Grill on the first side about 5 minutes, turn and baste with the reserved marinade.
Continue grilling 5 to 7 minutes longer or until nicely charred and cooked through.
Serve with the dipping sauce and freshly chopped mint.
For a satay-style presentation, cut the thigh meat into strips and thread them on wooden skewers that have been soaked in water for at least 30 minutes; soaking prevents them from catching fire on the grill.
The author notes, “Instead of buns, I like to serve these burgers over interesting greens … which I dress with a favorite salad dressing … sometimes, I just use a good olive oil and season with salt and pepper.”
1½ pounds sashimi-quality tuna fillet
4 garlic cloves, minced
1-inch piece ginger, peeled and grated
3 tablespoons extra-virgin olive oil
1 tablespoon low-sodium soy sauce
freshly ground black pepper
dressed greens, for serving
Cut the tuna into ½-inch slices, then into ½-inch cubes. Place the tuna in a bowl and add the garlic, ginger, 2 tablespoons of the oil and soy sauce. Combine and season lightly with salt and pepper.
After lightly covering your palms with a drop or two of oil, shape the mixture into four patties. (You can make the burgers up to this point and refrigerate them for a few hours. Be sure to bring them to room temperature before sautéing.)
Coat a nonstick skillet with the remaining 1 tablespoon oil. Heat over high heat and sear the burgers.
After 1 minute on each side, they will be brown on the outside and rare on the inside. Cook longer, according to taste.