FATHER’S DAY FEAST
The meaning of what it is to be a father has changed so much over the years. From decades of being the sole breadwinner to today’s dual earners and skilled diaper changers, there’s more reason than ever to celebrate everything dads do. This Father’s Day,
GRILLED FLANK STEAK WITH ARUGULA
Flank steak is considered an “alternative” grilling cut of beef that is tender and delicious when cooked rare to medium rare and sliced thinly across the grain. Serve warm, or at room temperature. 1 tbsp sherry vinegar 2 tbsp extra virgin olive oil 1 clove garlic, minced 1 tbsp Dijon mustard 1 tbsp Worcestershire sauce 1 tbsp chopped fresh rosemary 1/4 tsp freshly ground black pepper 1 flank steak (approximately 1 1/2 lbs/750g) 1 tsp kosher salt or more 4 cups baby arugula 1/2 lemon extra virgin olive oil
In a long, shallow baking dish combine vinegar, oil, garlic, mustard, Worcestershire sauce, rosemary and pepper. Turn steak over in marinade, cover and refrigerate one hour to overnight.
Just before cooking, sprinkle steak generously with salt and place on a hot barbecue or grill pan. Brown well on each side for 4 to 5 minutes. A meat thermometer inserted into the thickest part should read 130F to 135F for medium rare.
Let steak rest 5 minutes or longer, then slice thinly across the grain.
Line a serving board or platter with arugula. Mound steak slices on top. Drizzle with fresh lemon juice, extra virgin olive oil and salt and pepper to taste. Makes 4 to 5 servings.
JENNY CHENG BURKE’S TOFU STEAKS WITH GINGER
This recipe is from Jenny Cheng Burke, a talented designer, gardener and cook. Jenny uses soft or medium tofu for sautéing, but you can use firm or medium-firm tofu if you prefer to grill it. (Brush tofu with vegetable oil and grill a few minutes per side.) Jenny says the topping is also delicious on steamed fish and congee. ❚ 2 tbsp vegetable oil ❚ 1 1/2 lbs soft or medium tofu (not silken), cut into slabs (about 1/2” to 3/4” thick) ❚ Sauce: ❚ 1 tbsp vegetable oil ❚ 1” piece fresh ginger root, peeled and cut into thin sticks (approximately 1 tbsp) ❚ 3 green onions, sliced thinly on the diagonal ❚ 2 tbsp soy sauce ❚ 1/2 tsp dark Asian sesame oil ❚ 3 tbsp chopped fresh cilantro Heat 1 tbsp oil in a large skillet. Pat tofu dry and, in batches, cook 3 to 4 minutes per side until browned and crusty on the outside. Remove to a platter.
Add ginger to the pan (add a bit more oil if necessary) and cook gently a few minutes until fragrant. Add green onions, cook about 30 seconds, then add soy sauce. Add cilantro and sesame oil. If mixture is too dry, add a few tbsp water.
Spoon sauce over tofu. Makes 4 to 6 servings.
BUTTERNUT STEAK WITH SWEET CHILI GLAZE
The idea for butternut squash steak came from Topolopompo, an Asian restaurant I visited in Tel Aviv last February. Here’s my home-style version. ❚ 3 1/2 lb butternut squash ❚ 2 tbsp extra virgin olive oil ❚ 1 tsp kosher salt ❚ Glaze: ❚ ¹⁄³ cup Thai sweet chili sauce (I use Mae Ploy) ❚ 2 tbsp lime juice ❚ 1 tbsp seasoned rice vinegar ❚ 1 small clove garlic, grated or pressed ❚ 1/2 tsp dark Asian sesame oil ❚ 2 tbsp chopped fresh cilantro Carefully slice the neck of the squash into 4 to 6 rounds of 3/4” thick. (Peel only if necessary.) You can also use the remaining part and hollow out the seeds. Brush with oil, sprinkle with salt and arrange in a single layer on a baking sheet lined with parchment paper. Roast 35 to 40 minutes in a preheated 400F oven or until tender and browned. Or, cook a few minutes on each side on a hot barbecue, turn heat off on one side of grill, transfer squash to that side, close lid and cook 15 to 20 minutes longer until squash is tender.
For the glaze, combine chili sauce with lime juice, vinegar, garlic and sesame oil.
Place squash on serving plates, spoon glaze over the top and sprinkle with cilantro. Makes 4 to 6 servings.