With Father’s Day approaching, memories of my dad, Charlie Nader, always come to mind. Sociable and hard working (he worked the factory  night shift), he still made time to haul us 9 kids and our friends around. 

My husband, Frank, is like my dad in many ways. Same gregarious attitude and equally as hard working. I credit him with teaching our sons useful “hands on” skills that can’t be learned from a book. 

So to honor the dads in my life, and yours, here’s a few recipes guaranteed to please. Grilled steak! Flank, flat iron, sirloin and strip. 

Remember, grilling time is a guide. Better to undercook a bit and put back on the grill than overcook and have no recourse.

Now those steaks need a substantial side. What do you think about foil grilled potato packets? 

Put sliced potatoes on heavy duty foil. Top with a few thin slices of onion, minced garlic, salt, pepper and a drizzle of olive oil. Close packet and grill until fork tender when poked with a fork, about 25 minutes.

Top with sour cream.

Grilled flank or flat iron steak with fresh Mediterranean herb rub

Now truth be told, this is also yummy even if you don’t have time to marinate the meat. The deal with marinating is that it allows the seasoning to penetrate and deepen flavor.

Ingredients

Steak

Flank or flat iron steak (1-1/2 pounds or so)

Olive oil

Herb rub 

Palmful minced thyme

Palmful minced parsley

Palmful minced basil

Scant palmful minced oregano

3 large cloves garlic, minced

1/2 teaspoon pepper and 1 teaspoon salt 

For sprinkling on right after grilling – optional 

Romano, Parmesan or favorite hard cheese

Instructions

Combine herb rub ingredients.

Score steak on both sides, making diagonal slashes about 1/8” deep.

Rub each steak with olive oil and then press and rub seasoning onto steak all over as best you can.  

Marinate in refrigerator up to a day or so. 

Let sit out 20 minutes or so before grilling.

Grill over high heat to desired doneness, about 6-7 minutes each side for medium rare. 

Let rest 5 minutes or so, tented, then slice thinly against grain.
Give it a shower of cheese.

Southwestern chili rubbed sirloin or strip steaks

Your favorite chili powder blend works well.

Ingredients

Sirloin steaks – 3 nice steaks, 1” thick

Olive oil

Chili rub

1 tablespoon cumin powder

2 teaspoons chili powder blend

3/4 teaspoon or so salt

1/4 teaspoon black pepper

Instructions

Rub each steak with a very light coating of olive oil.

Combine chili rub ingredients.

Rub both sides of steaks with rub.

Let stand at room temperature about 15 minutes.

Grill over high heat to desired doneness. Three-five minutes per side will give you medium rare.

Let rest 5 minutes, tented, then serve.

Tip: steak doneness temperatures

Use this as a guide. 

Rare: 120-130

Medium rare: 130-135

Medium: 135-140

Medium well: 140-150

Well: 150

• Remove steak from heat a few degrees before desired doneness temperature as it will continue to cook off the grill.