father’s day steak out


Steak? For Father’s Day? I know… not exactly a revolutionary concept. Well except maybe for me.

See, I have a hard time with the simple. I feel like if I haven’t worked really hard at it – haven’t poured over recipes, researched all kinds of options and cooked for a couple days – that it’s not worthy of a special occasion.

But my dad, like most dads I think, is a meat and potato kind of guy. It doesn’t have to be difficult or intricate – in fact, I’m thinking he prefers it a little more on the basic side, so that’s where I set my sights this Father’s Day. In my restraint, I went totally tried and true for one of his favorite desserts but allowed myself a couple little twists here and there.

Being a beautiful sunny day, we set the table on the patio, had a cold gin and tonic in my dad’s hand almost the minute he walked in the door, and steaks on the grill shortly thereafter. The meat was full of flavor and great just as it was but the salsa verde added the touch of flare that I was seeking.

I’ve learned a lot of things from my dad over the years and today was a reminder that fancy isn’t always better. As he reached for seconds (or was that thirds) I knew I’d hit the mark.

Grilled steak

Grilled Skirt Steak with Salsa Verde
Adapted from recipe by Mario Batali
Serves 4

Steak
1/4 cup flat-leaf parsley, finely chopped
2 Tbsp rosemary, finely chopped
2 Tbsp thyme, finely chopped
4 garlic cloves, minced
1/4 cup extra-virgin olive oil
2 lbs skirt steak

Salsa Verde
1 packed cup parsley leaves
1 packed cup basil leaves
1 packed cup mint leaves
2/3 cup capers, drained
2 large oil-packed anchovy fillets, drained and chopped
1 garlic clove, chopped
1 Tbsp Dijon mustard
1 tsp sugar
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Hot smoked paprika, for sprinkling

In a small bowl, combine the parsley, rosemary, thyme, garlic and olive oil. Spread the mixture all over the steak. Cover and refrigerate on a platter for at least 4 hours or overnight.

In a food processor, combine the parsley with the basil, mint, capers, anchovies, garlic, mustard and sugar and process to a paste. With the machine on, slowly pour in the olive oil. Season with salt and black pepper.

Light a grill. Scrape most of the marinade off the steak and season the meat with salt and black pepper. Grill over high heat for about 3 minutes. Turn the steak and grill for 2 minutes longer, until browned outside and medium-rare within. Transfer the steak to a cutting board and let rest for 3 minutes. Thinly slice the steak against the grain and sprinkle with smoked paprika. Pass the salsa verde at the table.

 

Father's Day dinner

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About bistroonesix

I have an interest in all things food and am lucky enough to be surrounded by people that share this same passion. There’s never a shortage of inspiration or partners in collaboration. Some of my happiest memories involve big tables covered with food, plenty of wine, and extra chairs pulled up to accommodate all the friends and family. If I can help facilitate these kinds of evenings, well then I’d say this is a great hobby to have. I live in Boise, Idaho with my husband and 2 adorable cats.

2 comments

  1. Pingback: papas for papa | bistro one six

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