Father's Day 2013

I have my menu planned for this Father’s Day weekend. I think Dad should get to grill, but of course the women do the rest. I have chosen flank steak since it is not as expensive as other cuts of beef and it does grill well. Using grass-fed is best but it is hard to find grass-fed flank steak. With my steak I will have Dad grill some asparagus. To complete the meal I have chosen a salad with spring vegetables (from our garden) with a green goddess dressing. Dessert will be fruit with whipped cream!

From Louisiana Cookin’  June 2013 issue.

Grilled Flank Steak with Coffee-Dijon Marinade

Serves 4

4 cloves garlic, minced

1 tablespoon Dijon mustard

1 tablespoon balsamic vinegar

1 tablespoon extra-virgin olive oil

1 tablespoon instant espresso powder

1 teaspoon salt

½ teaspoon ground black pepper

1 ½ pounds, flank steak

1 large shallot, thinly sliced

¼ cup chopped fresh parsley

In a small bowl, stir together garlic, mustard, vinegar, oil, espresso powder, salt, and pepper. Place steak into a large, shallow dish, and rub garlic mixture on all side of beef. Top with shallot and parsley. Cover and refrigerate 8 hours or overnight.

Spray grill rack with nonstick nonflammable cooking spray, and preheat grill to high heat (400 to 450ᴼ). Grill meat 3 minutes per side for medium-rare or until desired doneness. Remove from heat, and let stand for 5 minutes before slicing.

Taken from the ‘Wall Street Journal’ May 25-26, 2013 issue, and contributed by chef, Renee Erickson.

Spring Vegetables with Green Goddess Dressing

Serves 4

Salt

1 pound new potatoes

3 ½ tablespoons olive oil, plus extra for seasoning

2 cups shelled English peas or thawed frozen peas

4 eggs, at room temperature

1 pound spring onions, root ends trimmed and halved lengthwise

1 ½ tablespoons thinly sliced fresh mint

½ cup mayonnaise

½ cup sour cream

2 canned anchovy fillets

½ clove garlic, peeled and chopped

Juice of half a lemon, plus more, to taste

2 tablespoons fresh tarragon leaves

2 tablespoons fresh parsley leaves

½ cup fresh basil leaves

Heat broiler.  Bring a medium pot of salted water to a boil over high heat. Add potatoes and cook until easily pierced with a fork, 10-15 minutes. Remove potatoes from pot with a slotted spoon. Once potatoes are cool enough to handle, halve crosswise and season with salt and ½ tablespoon oil.

Meanwhile, fill another medium pot with salt and bring to a boil. Add peas and blanch until they rise to the surface, about 1 minute. With a slotted spoon, transfer peas to ice water bath. Drain and pat dry. Bring water back up to a boil. Add eggs and cook 6 minutes. Drain eggs and run under cold water. Once eggs are cool enough to handle, peel and halve lengthwise. Season yolks with salt.

Arrange onions on a roasting tray, drizzle with 1 tablespoon oil and season with salt. Place tray under broiler and roast until onions are tender and charred all over, about 10 minutes total.

In a medium bowl, toss blanched peas with ½ tablespoon oil and mint. Season with salt to taste.

Make dressing: Combine mayonnaise, sour cream, anchovies, garlic, remaining oil, lemon juice and remaining herbs in a blender or food processor. Blend until smooth, 1 minute. Season with salt and lemon juice to taste.

To serve, place a generous dollop of dressing in the center of each plate. Arrange onions around dressing. Set potatoes over dressing. Arrange peas and egg halves around potatoes. Season with salt to taste.