Given that it's summertime and most every dad loves a meal cooked over an open flame, taking your Father's Day feast to the grill is a natural. This surf-and-turf menu needs only your favorite side dish to complete it. Whether you can get dad to relinquish control of the grill is up to you.
GINGER-SOY MARINATED FLANK STEAK SANDWICHES
This flank steak can be enjoyed on its own or turned into an Asian-inspired sandwich with crunchy toast, sweet and spicy mayo and a generous handful of peppery, fresh watercress.
For the marinade:
2 tablespoons rice vinegar
2 tablespoons light brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons canola oil
1/4 cup grated fresh ginger
2 teaspoons chili-garlic sauce, or more to taste
4 scallions, ends trimmed and thinly sliced
1 1/4 pounds flank steak
For the sandwich spread:
1/4 cup reduced-fat mayonnaise
1 tablespoon honey
2 teaspoons chili-garlic sauce
For the sandwiches:
Eight 3/4-inch-thick slices crusty country-style bread
1 tablespoon extra-virgin oil
3 cups loosely packed watercress or arugula
In a small bowl, whisk together the vinegar, brown sugar and soy sauce until the sugar is dissolved. Whisk in the oil, ginger, chili-garlic sauce and scallions.
Place the steak in a shallow glass dish. Add the marinade and turn to coat the meat well on both sides. Cover and refrigerate for at least 2 hours and up to 24 hours, turning once.
Heat a gas grill to medium-high or light a charcoal fire.
Meanwhile, in a small bowl, stir together the mayonnaise, honey and chili-garlic sauce. Set aside.
Brush both sides of the bread slices lightly with olive oil.
Grill the steak until the underside is well browned, about 5 minutes. Turn the steak over and grill about 4 minutes longer for medium-rare. While the steak is grilling, place the bread slices around it to toast, about 1 minute per side.
Let the steak stand for 5 minutes, then cut it across the grain into thin slices. Spread a thin layer of the chili-garlic mayonnaise on each toasted bread slice. Arrange the steak over 4 of the slices. Top with watercress or arugula and the remaining bread slices.
Nutritional information per serving: 520 calories (174 calories from fat), 19g fat (6g saturated, 0g trans fats), 58mg cholesterol, 47g carbohydrates, 37g protein, 2g fiber, 780mg sodium.
SOURCE: Associated Press
GRILLED LEMON-BAY SHRIMP
These shrimp skewers got top ratings from the readers of Cooking Light. If you can't find fresh bay leaves, substitute good-quality dried bay leaves soaked overnight in water.
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
32 large shrimp, peeled and deveined (about 1 1/2 pounds)
32 fresh bay leaves
4 large lemons, each cut into 8 wedges
Combine first 6 ingredients in a large bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator 10 minutes.
Place bay leaves and lemon wedges in a large bowl. Coat with cooking spray; toss to coat.
Thread 4 lemon wedges, 4 shrimp, and 4 bay leaves alternately onto each of eight (10-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are done.
Nutritional information per serving: 217 calories, 6.4g fat (1g saturated), 259mg cholesterol, 3.1g carbohydrates, 35 protein, 0g fiber, 545mg sodium.
SOURCE: Cooking Light, August 2004
RUM-SPIKED GRILLED PINEAPPLE WITH TOASTED COCONUT
Think of this caramelized treat as a pina colada in a dessert dish, but with most of the alcohol cooked off.
1/4 cup packed light brown sugar
1/4 cup dark spiced rum (such as Captain Morgan)
1 pineapple, peeled, cored, halved lengthwise and sliced lengthwise into 12 wedges (about 1 1/2 pounds)
1 tablespoon butter
2 tablespoons sweetened coconut, toasted
Low-fat vanilla ice cream (optional)
Combine the sugar and rum in a microwave-safe bowl. Microwave at high 1 1/2 minutes or until sugar dissolves. Brush rum mixture evenly over pineapple wedges.
Heat butter in a grill pan over medium-high heat. Add pineapple; grill 3 minutes on each side or until grill marks form and pineapple is thoroughly heated. Sprinkle with coconut. Garnish with ice cream, if desired.
Nutritional information per serving (without ice cream): 136 calories, 2.5g fat (1.4g saturated), 5mg cholesterol, 24g carbohydrates, 22mg sodium, 1.7g fiber, 1g protein.
SOURCE: Cooking Light, January 2006