Father's Day is this Sunday, and I plan to celebrate with my dad by cooking a meal that's entirely grilled! It's full of my dad's favorite foods. We'll start with raw oysters and grilled cheddar toasts with red onions and peppers. For the main course, we'll move onto a huge chunk of grilled meat — specifically a whole beef tenderloin that's sliced and served with an herby chimichurri sauce.
On the side, I'll offer classic corn on the cob and a grilled tomato and broccoli rabe salad with breadcrumbs. If you think your father will enjoy these dishes, get the recipes now.
2 large red bell peppers, halved, cored and seeded
2 large red onions, sliced crosswise 1/3 inch thick
1 tablespoon extra-virgin olive oil, plus more for brushing
Eight 1/2-inch-thick slices peasant bread
1/2 cup mayonnaise
3 tablespoons prepared pesto sauce
1 1/2 teaspoons red wine vinegar
Kosher salt and freshly ground pepper
1/2 pound sliced sharp Cheddar cheese
- Light a charcoal grill or preheat a gas grill. Brush the peppers and onions with olive oil and grill over high heat until softened and charred in spots, 8 to 9 minutes. Transfer the peppers to a bowl, cover with plastic wrap and let cool. Peel the peppers and cut into thin strips.
- Lightly brush the bread on both sides with olive oil and grill until toasted, 2 to 3 minutes. Transfer to a wire rack.
- In a small bowl, mix the mayonnaise with the pesto sauce and spread it on the bread. Preheat the broiler.
- In a bowl, mix the tablespoon of olive oil with the vinegar. Add the onions and peppers, season with salt and pepper and toss to coat.
- Mound the peppers and onions on the toast. Cover with the cheese and broil for 1 to 2 minutes, turning the rack, until melted. Serve.
- Appetizers, Crostini
2 tablespoons dark brown sugar
1 tablespoon sweet smoked paprika
1 tablespoon coarse kosher salt
1 1/2 teaspoons chipotle chile powder or ancho chile powder
1 teaspoon ground black pepper
3/4 cup olive oil
3 tablespoons Sherry wine vinegar or red wine vinegar
3 tablespoons fresh lemon juice
3 garlic cloves, peeled
2 medium shallots, peeled, quartered
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
3 cups (packed) stemmed fresh parsley
2 cups (packed) stemmed fresh cilantro
1 cup (packed) stemmed fresh mint
1 3 1/2-pound beef tenderloin
2 tablespoons olive oil
- For spice rub: Combine all ingredients in small bowl. Can be made 2 days ahead. Store airtight at room temperature.
- For chimichurri sauce: Combine first 8 ingredients in blender; blend until almost smooth. Add 1/4 of parsley, 1/4 of cilantro, and 1/4 of mint; blend until incorporated. Add remaining herbs in 3 more additions, pureeing until almost smooth after each addition. Can be made 3 hours ahead. Cover; chill.
- For beef tenderloin: Let beef stand at room temperature 1 hour.
- Prepare barbecue (high heat). Pat beef dry with paper towels; brush with oil. Sprinkle all over with spice rub, using all of mixture (coating will be thick). Place beef on grill; sear 2 minutes on each side. Reduce heat to medium-high. Grill uncovered until instant-read thermometer inserted into thickest part of beef registers 130°F for medium-rare, moving beef to cooler part of grill as needed to prevent burning, and turning occasionally, about 40 minutes. Transfer to platter; cover loosely with foil and let rest 15 minutes. Thinly slice beef crosswise. Serve with chimichurri sauce.
- Main Dishes, Beef
- North American
2 tablespoons canola oil
1/2 small red onion, chopped
2 cloves garlic, chopped
2 teaspoons Spanish paprika
1/2 teaspoon cayenne powder
1 teaspoon toasted cumin seeds
1 tablespoon ancho chili powder
1/2 cup water
1 1/2 sticks unsalted butter, slightly softened
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
2 sticks unsalted butter, at room temperature
1/4 cup chopped fresh herbs (basil, chives or tarragon)
1 teaspoon kosher salt
Freshly ground black pepper
8 ears corn
- Make the BBQ butter: Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the paprika, cayenne, cumin and ancho powder and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly.
- Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving.
- Make the herb butter: Combine in a food processor and process until smooth.
- Make the corn: Heat the grill to medium.
- Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
- Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife.
- Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter. Spread over the corn while hot.
- Vegetables, Side Dishes
- North American
1 teaspoon olive oil, plus more for oiling grill
1 thick slice sourdough bread
2 pints cherry tomatoes
1 large bunch broccoli rabe, thick ends trimmed
2 tablespoons lemon juice
1 tablespoon Dijon mustard
Salt and pepper to taste
1 tablespoon chopped basil
1 tablespoon chopped parsley
- Oil grill grates then preheat grill to medium heat. Brush bread lightly with oil and grill, flipping once, until just golden brown and toasted, 2 to 3 minutes total; set aside to let cool then tear into pieces and pulse in a food processor to make coarse crumbs.
- Meanwhile, run a knife down the center of any thick broccoli rabe stems while leaving the stems intact at the top, then thread tomatoes onto skewers.
- Grill tomatoes, turning occasionally, until charred in parts and very soft, 4 to 5 minutes total; set aside.
- Arrange broccoli rabe on grill horizontally (so that it doesn’t fall through the grates) and grill, turning often, until just charred in parts and tender, 4 to 5 minutes total.
- When just cool enough to handle, roughly chop broccoli rabe and transfer to a large bowl along with warm tomatoes, lemon juice, mustard, salt and pepper and toss gently to combine. Scatter toasted bread crumbs, basil and parsley over the top and serve.
- Vegetables, Salads
- North American