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.
- ¼ cup flat-leaf parsley, finely chopped
- 2 Tbsp rosemary, finely chopped
- 2 Tbsp thyme, finely chopped
- 4 garlic cloves, minced
- ¼ 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
- ⅔ cup capers, drained
- 2 large oil-packed anchovy fillets, drained and chopped
- 1 garlic clove, chopped
- 1 Tbsp Dijon mustard
- 1 tsp sugar
- ¼ 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.
