Celebrate Father's Day

ribeye_Steak

As a child, I can remember my father hoping for a day off from his “honey do” list on Father’s Day.  Our staff member Tracy recalls her dad went golfing for the day to “escape.”  Still others in the office said their dads got breakfast in bed or a chance to sleep in.

Most everyone agreed that cookouts were always on the menu for Father’s Day.  A good steak  and a cocktail (or two) were usually a staple.  Below we’ve included a recipe for Flank Steak with Chimichurri sauce and the favorite cocktail of the dads in our lives, the Moscow Mule.

Evan & Mike’s Moscow Mule

  • 1/2 ounce lime juice
  • 2 ounces vodka
  • 4 to 6 ounces ginger beer
  • Collins glass

Squeeze lime juice into a Moscow Mule mug, add ice cubes, then pour in the vodka and fill with cold ginger beer. I purchased Moscow Mule Mugs from Olive & Cocoa for a Father’s day gift this year. Here’s the link to their web site:  https://www.oliveandcocoa.com/product/hammered-copper-moscow-mule-mugs/all-gifts.

Flank Steak & Chimichurri Sauce

  • 1½ c. fresh parsley, chopped
  • ¼ c. fresh oregano, chopped
  • 1 T. fresh mint, chopped
  • 1 T. fresh basil, chopped
  • 2/3 c. extra virgin olive oil
  • ¼ c. Columela sherry vinegar
  • 2 T. fresh lemon juice
  • 6 cloves garlic, chopped
  • ¼ t. crushed red pepper
  • 1 T. coarse kosher salt
  • ½ T. fresh cracked black pepper
  • 2 lbs. flank steak

Blend all the ingredients except the steak in a food processor. Pulse until well blended.  Put ½ the sauce in a large bag with the meat and allow to marinate for 2-4 hours in the fridge.  Grill for 4 minutes on each side for medium rare on a grill heated to medium high.  Slice across the grain and serve with remaining sauce.

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