No matter how bad their jokes are, how expert they are at uttering “NO” before you’ve even asked, or how frequently they seem to “misplace” the remote with the TV stuck on Top Gear, they’re our Dads and we love them! If your Dad’s anything like mine, however, he’s had to endure some annoying sh*t over the years. For instance, my sisters and I frequently debate which Canadian Ryan is hotter (Gosling obviously!) and have seen every episode of Say Yes to the Dress ever made. The Dad life doesn’t look easy, so show your old man how thankful you are by cooking him a meal that he’ll LOVE (no quinoa or zucchini noodles allowed!). This Father’s Day, I’m grilling up a feast starring steak topped with a caramelized onion whiskey sauce, and twice “baked” (grilled) potatoes with bacon and horseradish sour cream…and I’m even grilling dessert! Nothing says “I love you Dad” like a meal (almost) entirely prepared over the open flame!
I’m pretty sure anyone with a Y chromosome has a love affair with steak, but this one’s tailored especially for Dads with a smoky caramelized onion whiskey sauce. The sauce is a really easy addition that takes any cut of steak to the next level. Click for recipe
To accompany the steak, what Dad could ever say no to a twice-baked potato flavoured with horseradish sour cream, crispy bacon and chives. Click for recipe. OK, you can’t eat this dish every day, but on a special occasion, damn does this ever hit the spot. The “twice-baked” potato implies first cooking the potato whole, slicing it in half and removing the insides, mashing the insides with delicious flavours, and then replacing the insides back to the potato skins for a bit more heat over the open flame. This method of cooking takes the humble baked potato to new and delicious heights.
To accompany these heavy duty dishes, I threw some asparagus on the grill and topped it with just a drizzle of lemon juice, lemon zest and salt. This is an extraordinarily easy and delicious summer side that my family loves, and in place of asparagus, you could easily use this same technique for zucchini, broccolini, or your veggie of choice. Click for recipe.
To honour my Dad’s love for tomatoes and all things spicy, I made the easiest tomato salad ever topped with fresh basil and a garlic chili olive oil. No, this dish was not grilled, but a fresh bit of relief from all that grilled flavour is a much needed component to any summer meal. Click here for the recipe.
Finally, keeping with the grilled theme for Dad (and to end this heavy meal on a slightly lighter note), I really simply threw some sliced fruit over the grill and topped them with an almond and pistachio crumble and vanilla ice cream. This dish is essentially a grill-able version of a classic fruit crumble, but it’s easier, it celebrates the fruit more in its natural form, and…it’s grilled! A perfect end to a Father’s Day feast. Click here for the recipe.
Dads work hard to keep their cool throughout all of the discussions over Justin and Selena and the Bachelorette. Show them how much you appreciate them with this Father’s Day feast specially designed just for them! This one’s for you Dad. I love you!
Grilled Steak with Caramelized Onion Whiskey Sauce
Surprise you Dad this Father's Day with a dish made just for him!
For the Steaks
- 2 8 oz Steaks (any kind you prefer, I used Top Sirloin)
- 1 tbsp Salt
- 1 tbsp Pepper
For the Sauce
- 3 Shallots, thinly sliced
- 2 Cloves garlic, minced
- 1 tbsp Butter
- 1/4 cup Whiskey
- 1/4 cup Beef stock
- 1 tsp Dijon mustard
- 1/4 tsp Worcester sauce
- Squeeze of fresh lemon juice
- 1 tbsp Chives, chopped
Preheat the grill to high heat.
Season the steaks heavily with salt and pepper on each side, and leave the steaks at room temperature for minimum 20 minutes before cooking.
In the meantime, prepare the sauce. Cook the shallots with the garlic and butter over medium heat until the onions are translucent, about 5 minutes. Turn the heat to high and add the whiskey. Cook the whiskey off for about 2 minutes, then reduce the heat back to medium and add the mustard, beef stock and Worcester sauce. Cook for about 5 minutes or until most of the liquid has slightly thickened. Take off the heat until ready to serve, and warm just before serving. Finish the sauce with a few drops of Tobasco and a squeeze of lemon to brighten up the flavour. Taste and season with any salt and pepper accordingly.*
Sear the steaks over the grill until medium rare or cooked to your liking. For a thinner cut such as a top sirloin, 4 minutes for the first side and about 2-3 minutes on the second side with the lid closed should be enough. For a thicker steak such as a ribeye, sear the steaks for the same period of time as above, but then move the steak to a warm part of the grill, away from the direct high flame. Close the lid and allow to cook for a few more minutes until the desired temperature is reached. Set the steak aside to rest for 5 minutes.
Slice the steak against the grain and top with the sauce. Garnish with fresh parsley or chives and enjoy!
*Usually I season as I go to build flavour, but sauces become saltier as they reduce. Taste and season lightly throughout making this sauce, and then taste at the end. Make adjustments to seasoning after the sauce has finished reducing!