I imagine many families will be gathering around the outdoor grill this weekend to celebrate Father’s Day. Whether Dad is the one doing the grilling or you’re the one grilling a meal for him, this quick and easy way of cooking steak results in a piece of meat that is tender, juicy and full of flavor. Along side it on the grill lay some of your, or his, favorite vegetables and you will have most of the meal at your fingertips. While the grilling is taking place, have someone on kitchen duty making a salad to go with it, and before you know it everyone will be sitting down together to celebrate Dad in the best possible way.
The glaze on the steak calls for hoisin sauce, ginger, and fish sauce, giving it an Asian flair, so I kept that theme going in the meal I prepared by using green and yellow squash, brushed with a little sesame salad dressing as they cooked. For a salad I made cucumbers and radishes dressed with rice vinegar, sesame oil, and soy sauce. The recipes for making this complete meal are given below.Whether you make all of it or only part of it, I think you will enjoy it as much as we did.
Yield: Serves 4
For the steak:
- 3 Tablespoons hoisin sauce
- 1 teaspoon minced garlic
- 1 teaspoon grated, fresh peeled ginger
- 1 teaspoon fish sauce (This adds a rich, savory flavor to the glaze, but it’s OK to omit it if you don’t have it on hand.)
- 1/4 teaspoon crushed red pepper
- 1 (1-pound) flank steak, trimmed; or any other tender cut of steak (I used boneless rib eye steaks)
1. Preheat the grill to high heat.
2. Combine hoisin and remaning ingredients ( except steak) in a small bowl. Brush half this mixture on one side of the steak(s). Place steak glaze-side down on the hot grill rack and grill about 5-7 minutes.
Brush top side of steak with remaining glaze mixture and turn steak over. Grill another 5 -7 minutes or until desired degree of doneness.
For the Vegetables:
- 1 medium size zucchini squash
- 1 medium size yellow squash
- 1 bottle commercially made sesame salad dressing
1. Slice the squash lengthwise into 1/4-inch thick slices. Brush both sides of the squash with the salad dressing.
2. Place squash slices directly on hot grill rack or use a fine mesh cooking screen if squash is in danger of falling through the grates. Cook squash, turning over several times, until nicely marked and just fork tender.
For the Salad:
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon lower-sodium soy sauce
- 1 cup cucumber, sliced finely on the diagonal
- 1 cup finely sliced radishes
- 1/4 cup fresh chopped parsley, or cilantro leaves
- 1/8 teaspoon salt
1. Combine vinegar, sesame oil, and soy sauce in a medium bowl; add cucumber and radishes. Sprinkle with parsley or cilantro and salt. Toss gently to coat.
SOURCE: Adapted from Weeknight Grilling with the BBQ Queens