Saturday, June 20, 2009

Family Dinner #4: Father's Day BBQ





Miss D.'s heart belongs to her daddy--always has. He's the a'la mode on her life's pie. When she was little, she'd screech in delight when he came home from work, throwing herself at him with a Cowabunga! pounce that took his breath away. Actually, she still does that.






I call it the "Elvis" treatment because she really does look like one of those frenzied fans, shreiking for the King. Okay, sure, I'm a little jealous. At times I might have felt just a teensy bit affronted at my second-fiddle status, but when I see things clearly, I realize that a girl who loves her daddy like that is a beautiful and wonderous thing.




So here's to you, Daddy-O. You put the spring in our step, the smile on our face, the wiggle in our caboose. We love ya, Wallet Man!


To honor you (and your new father's day toy)




we break out the Bobby Flay treatment. Only the best for you.



Bobby Flay's Smoky and Fiery Skirt Steak with Avocado-Oregano Relish
from Bobby Flay's Grilling For Life

serves 6

Smoky and Fiery Dressing

1/4 cup red wine vinegar

2 cloves garlic

2 chipotle chiles in adobo

1 teaspoon honey

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup canola oil

1/4 cup finely chopped fresh cilantro leaves

Combine the vinegar, garlic, chiles, honey, salt and pepper in a blender and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified. Add cilantro and pulse 2 times just to incorporate.



Avocado-Oregano Relish

2 ripe Hass avocados, pitted, peeled and coarsely chopped

1/2 medium red onion, finely chopped

Juice of 2 limes

2 tablespoons canola oil

1 tablespoon finely chopped fresh oregano leaves

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Combine all of the ingredients in a medium bowl.




Grilled Skirt Steak

2 pounds skirt steak, cut crosswise into 3 equal pieces

1 tablespoon canola coil

1 teaspoon kosher salt

2 teaspoons freshly ground black pepper

Heat your grill to high. Brush steak with the oil and season both sides with salt and pepper. Grill, turning once, for 6-8 minutes until slightly charred and cooked to meedium-rare. Transfer to a cutting board and let it rest for 5 minutes.

Cut the meat against the grain into 1/2 inch-thick slices. Drizzle each serving with dressing and top with 2 tablespoons of avocado relish. Serve the remaining relish on the side if desired.

**And nope, I didn't give the spicy dressing to the girls; no tears on Father's Day for us!
***And if you are wondering, that steak+dressing+avocado=man heaven. Make it next year, or for July 4th, or any time you want to see your guy roll his eyes in gustatory bliss.

9 comments:

  1. My husband would be so jealous of that grill! The steak looks fantastic, I have recently warmed up to Bobby Flay after a long period of loathing:)

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  2. Wallet Man, I love it!
    That Avocado-Oregano relish looks DEE-LISH. I've GOT to try that, seeing as I think avocados are the best food ever. But that's not the point of your post...

    I love watching the father-daughter relationship that Hubs has. You really see a whole new side of the man you married, don't you?

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  3. sounds like we had the same idea except you didn't have a lizard guest.

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  4. To me, there's very little out there more beautiful than a man snuggled up with his babies.

    Sweet photographs.

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  5. Ooh, that avocado relish sounds wonderful. How interesting to inlcude oregano- makes sense. Love the photo of Miss D. in the Elvis fan pose!

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  6. I thought the oregano was interesting, too. I wouldn't have thunk it. It was a nice balance to the spicy dressing, which was KILLER!! You need to try that stuff.

    And krysta, your lee-zard was freaky!

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  7. Thanks for posting this. I am on vacation and forgot my Bobby Flay at home. Wanted to make this fantastic recipe again and found it here. Can't wait to sink my teeth into this.

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