Each week I chat with Matt Swaim on the Sonrise Morning Show about Bible food and herbs. With Father’s Day coming up, we talked about male patron saints of food and drink. Of course, St. Joseph is at the top of the list as Jesus’ dad. We also chatted about saints like St. Anthony the Abbot, a patron saint of but Chers, and St. Lawrence, who was sentenced to death by slow roasting over an open fire! Anyway, the recipe I shared with Matt is a wonderful one for Father’s Day. I’ll be grilling this steak and grilled veggies for my own husband and great dad, Frank.
Happy Father’s Day to all of my Abouteating.com Dads! I appreciate you.
STEAK WITH SUMMER HERB AND SPICE RUB
This steak gets a wet rub before grilling; the oil helps the other flavors spread.
1-1/2- to 2-lb. flank, flat iron or skirt steak
1/3 cup olive oil
2 nice cloves garlic, minced
Palmful 1 or 2 kinds fresh chopped herbs, minced – thyme, rosemary, savory, parsley, oregano and marjoram are good choices
1 tablespoon or so Canadian/Montreal steak seasoning
Asiago or Romano cheese for garnish (optional)
For flank and flat iron, score steak on both sides. No need to score skirt steak.
Mix the oil, garlic, herbs and steak seasoning. Rub all over the steak and let marinate in refrigerator anywhere from 30 minutes to a day.
For flank and flat iron, grill on medium high until medium doneness 12 to 15 minutes or so, depending upon the thickness of the steak and if you take it straight from the refrigerator.
I like to turn flank and flat iron a couple of times. The thickest part of the steak will register about 135-140°F.
Skirt steak should be grilled on high for just a few minutes and turned just once.
Transfer to a cutting board, tent and let rest a bit.
Slice across the grain. Give it a sprinkle of Asiago or Romano cheese. (Matt will sprinkle it with blue cheese).
Tip: Salt and pepper can be subbed for the Canadian seasoning
Simple grilled vegetables
No real recipe, but here’s how I do it. Use whatever veggies you like.
Zucchini into about 1/2” slices
Red, yellow and orange bell peppers, cut into nice wedges
Green onions, leave white part on, trim roots
Brush vegetables with olive oil on both sides. Season with salt and pepper. Grill until tender – they will be a bit charred with grill marks.
Meanwhile, whisk together about 1/3 cup olive oil, 1/4 cup balsamic vinegar, and a couple cloves minced garlic.
As soon as they come off the grill, drizzle the sauce over and season to taste.
Gilding the lily: A shower of the same cheese you use on the steak is yummy, too for the vegetables.