Dad’s day is coming up and no doubt there will be plenty of steaks being tossed on grill grates in his honor.
Unlike Mother’s Day, when so many of us head to brunch buffets, dads tend to prefer to fire up the grill. So whether your dad prefers a juicy porterhouse or a grilled rib-eye, we’ve got you covered with five dad-worthy recipes.
FLAT IRON STEAK WITH BALSAMIC GLAZE
1 flat iron steak (1 1/2 to 1 3/4 pounds)
1 1/2 cups favorite all-purpose marinade such as Mrs. Dash Garlic/Herb marinade
HERB BUTTER (OPTIONAL)
1/4 cup unsalted butter, softened
2 tablespoons minced fresh herbs of choice
1 cup balsamic vinegar
3/4 to 1 cup fat-free reduced-sodium beef broth
1/4 cup butter, softened
4 teaspoons all-purpose flour
1/4 teaspoon cracked black pepper
Place the flat iron steak in a plastic sealable bag and pour the marinade over. Refrigerate and marinate from 4 to 8 hours.
If making the herb butter, mix together the softened butter with the herbs and shape into a log. Place in plastic wrap and refrigerate until serving time.
At grilling time, remove the steak from the marinade (discard marinade) and let sit at room temperature for 30 minutes. Preheat the grill to medium-high heat.
Meanwhile, bring vinegar to a boil in small saucepan; reduce heat to medium. Cook 10 minutes or until vinegar is reduced to about 1/4 cup. Watch carefully, as it can burn. Stir in the beef broth and heat. Mix butter and flour in small bowl until smooth. Whisk the butter/flour into the vinegar/broth until smooth and bring to a boil. The mixture should be the consistency of a glaze and coat the back of a spoon. If it’s too thick, add broth. Reduce heat; simmer 1 minute, stirring constantly. Season the glaze with black pepper. Set aside to serve with the steak.
Oil the grill grates. Place the flat iron steak on the grill over medium-high heat and grill about 8 minutes on one side. Turn and continue grilling another 6-8 minutes or until medium-rare (or desired degree of doneness).
Remove from the grill and let steak; rest 5 minutes before slicing against the grain. Serve with the glaze and a dollop of herb butter.
Serves: 4 (generously)
Adapted from www.beefitswhatsfordinner.com
COWBOY CHOPS (BONE-IN RIB-EYE) WITH CHIMICHURRI MARINADE
This marinade is terrific for any steak, bone-in or boneless. You also can use it on pork.
1 to 2 cowboy chops (well-trimmed bone-in rib-eyes)
1 cup Italian parsley, coarsely chopped
3 tablespoons fresh oregano, chopped
5-6 cloves of garlic, peeled
2 tablespoons minced shallots or onions
2 tablespoons red wine vinegar
1 teaspoon whole grain mustard
3 tablespoons lemon juice
1/2 cup olive oil
1/4 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon pepper
Place the steaks in a glass baking dish. Set aside.
In a food processor, place parsley, oregano, garlic and shallots. Pulse until chopped, but not pureed. Add vinegar, mustard and lemon juice to the herb mixture. Process on low while gradually adding the olive oil. Add seasonings to taste and pulse again. Set aside some of the Chimichurri to serve on the side if you like. Pour the remaining mix over the steaks and marinate at least one hour or for several.
Remove the steaks from the marinade about 1 hour before grilling. Blot off the marinade to prevent flare-ups.
Prepare the grill for two-zone heat — one hot and the other medium. Place the steak on the hot side first to sear and brown on both sides, about 2 minutes per side. Transfer steaks to a cooler part of the grill to finish the cooking to desired degree of doneness. For medium-rare. the internal temperature should be 120 degrees. Take the steak off the grill and let it rest about 5 minutes. The temperature will increase; the final temperature should be about 125-130 degrees depending on the thickness of the steak.
Adapted from the Double R Ranch Co.
GRILLED STRIP STEAK WITH OLIVES AND FETA
4 strip steaks or favorite steak, about 6 ounces each
1/2 cup canola or olive oil
3 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon minced or crushed garlic
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons unsalted butter
3 cloves garlic, minced
1 small onion, finely chopped
1/4 cup chopped sun-dried tomatoes
1 teaspoon fresh oregano leaves
1/2 cup sliced mixed green and kalamata olives
1/2 cup crumbled feta cheese (optional)
Cut several slits on the fat side of the strip steaks so they don’t curl when grilling. Place the steaks in a plastic bag. In a small bowl, whisk together all the marinade ingredients. Pour half of the marinade over the steaks in the bag. Seal bag and refrigerate at least 3 hours or overnight. Cover and refrigerate the other half of the marinade.
Preheat the grill to medium-high for indirect heat.
Remove the steaks from the marinade and discard the marinade. Let steaks sit at room temperature while you make the topping.
In a small skillet, melt the butter over medium heat. Add the garlic and saute 1 minute. Add the onions and sauté until soft. Stir in the sun-dried tomatoes, oregano, olives and feta and sauté 2 minutes. Remove from heat and set aside.
Oil the grill grate. Place the steaks on the hot side of the grill and grill 5 minutes or until you get good grill marks. If desired, turn on an angle and cook 1-2 minutes to get nice cross-hatch marks. Turn, move steaks to a cooler part of the grill and continue grilling until the steak is cooked to the desired degree of doneness. For medium-rare, the internal temperature should range from 125 to 130 degrees. Cover with the topping and drizzle with remaining marinade, if desired.
Adapted from “Grilling Basics: A Step-by-Step Guide to Delicious Recipes” by Linda Johnson Larsen (Larsen, $19.95).
ROSEMARY-CRUSTED RIB-EYES WITH RED WINE SAUCE
2 cups low-sodium beef stock
1 cup dry red wine
1/2 cup ketchup
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
4 rib-eye steaks (6 ounces each) or 2 porterhouse steaks 1 1/4 pounds each and 1 1/4 inches thick, trimmed of excess fat
2 tablespoons finely chopped fresh rosemary
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, cut into pieces
To prepare the sauce, in a medium saucepan, whisk the beef stock, wine, ketchup, thyme and pepper. Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer and cook until about 1 cup remains, 20 to 30 minutes, stirring occasionally. Remove the saucepan from the heat.
Lightly coat the steaks on both sides with oil. Season with the rosemary, salt and pepper. Let sit at room temperature for 20 to 30 minutes before grilling.
Prepare a charcoal fire for indirect grilling — the coals are pushed to one side or are in a circle with the center having no coals. Or preheat a gas grill to high and shut off one of the burners once it reaches temperature.
Brush the grates clean and oil them. Sear the steaks directly over the heat source, with the lid closed as much as possible, for about 6 minutes (depending on thickness) turning once. Move the steak to indirect high heat (away from the heat source) and cook to desired doneness, about 4 to 6 minutes for medium-rare. Remove the steaks from the grill and let rest about 5 minutes before serving.
Meanwhile, bring the sauce to a simmer. Whisk in the butter pieces to incorporate. Adjust seasonings as desired. Serve the warm sauce with the steaks.
Adapted from “Weber’s Charcoal Grilling” by Jamie Purviance (Sunset, $19.95).
SANTA FE PORTERHOUSE
This steak gets a boost from store-bought steak sauce that’s mixed with Southwest-style seasoning.
2 porterhouse steaks or favorite steak
Salt and pepper to taste
1/2 cup favorite steak sauce
2 cloves garlic, peeled, minced
1 1/2 teaspoons favorite chili powder
1/2 teaspoon ground cumin
3 tablespoons unsalted butter, melted
2 zucchini, washed, cut on the diagonal into 1/4-inch thick pieces
1 large red onion, peeled, sliced 1/4-inch thick
Preheat the grill to medium-high. Season both sides of the steaks with salt and pepper. In a small bowl, mix the steak sauce, garlic, chili powder and cumin. Brush half of the sauce on the steaks. Mix the butter with the remaining half of the sauce.
When the grill is hot, oil the grates. Put the steaks on it and grill 5 minutes (after 2 minutes, turn 45 degrees to get crosshatch marks) on the first side. Brush the zucchini and onion with a little olive oil and season with salt and pepper; put them on the grill with the steaks. Turn the steaks over and move to a cooler part of the grill away from the heat to finish cooking about 5 minutes on the second side for medium-rare.
Turn the vegetables and grill on the second side until the vegetables are just a bit firm, but tender enough to cut with a fork.
Let the steaks rest before slicing and serving with the sauce and grilled vegetables on the aside.
Adapted from “The Great American Grilling Book” from Omaha Steaks (Time Inc., $24.95).