In honor of Father's Day weekend, I've decided to share some of Mike's favorite things in hopes of inspiring your Father's Day celebrations.
He's definitely a steak and potato sort of guy... but with a twist for the summer months. This is Mike's idea of a perfect Summer meal- steak, tomatoes, avocados and grilled sweet corn. In the colder months the avocado, tomatoes and corn would be replaced by a baked potato loaded with sour cream and butter, and the steak would be a filet crusted with salt and pepper.
In the summer, he loves this lighter, fresher version. We top the sliced flank steak with a spice and herb filled chimichurri sauce that gives it so much flavor. I love that flank steaks are really inexpensive (usually about $7-8/pound) and cook in just a couple of minutes. This entire dinner is ready in 15-20 minutes from start to finish.
Here is the recipe for the Chimichurri Sauce.
Our all-time favorite sides are sliced tomatoes and avocados. Real summer tomatoes aren't here quite yet, so we opt for these heirloom cherry tomatoes that have great flavor all year long. There is no prep, no cooking- I just slice them, drizzle them with really good olive oil and sprinkle with salt and pepper. He loves it every time.
When the corn is good, I throw a couple of ears on the grill that have been brushed with butter and salted. Stay tuned for the recipe and method.
Isn't this a beautiful dinner?! There is really no excuse. This dinner costs about $15-20 and takes 15-20 minutes, start to finish.
. I make big batches of crumble topping and keep it in the freezer. When I go to the store I grab whatever fruit looks good- berries, peaches or apples. I toss the fruit in a little sugar and flour, put it in a small bowl, then top with a handful of my pre-made crumble topping from the freezer. They bake for about 15-20 minutes. Here is the recipe for Individual Peach Cobblers with Vanilla Ice Cream.
Here is the easy to pin strip!
Come back later today for all of the links to recipes and instructions!