Father's Day recipes: Fire up the grill for some sizzle

When it comes to Father’s Day, some dads want ties, others want tools — but for many, what really gets their hearts (and taste buds) fired up is a perfect day at the grill. Forget the recliner — Dad’s real throne is next to the barbecue, tongs in hand, flame sizzling, and the unmistakable aroma of grilled steak in the air.

Whether Dad’s the grillmaster or you’re stepping up to serve him, there’s no better way to celebrate than with a steakhouse-quality meal made right in your own backyard. It’s simple, satisfying, and a fun way to show appreciation — with flavor.

Savor the steakhouse staples

Steak lovers know the stars of the grill — ribeye, strip, porterhouse, and tenderloin. These cuts are popular for a reason: bold beefy flavor, juicy texture, and just the right bite. But no matter the cut, the real secret to a great steak lies in the marbling — those small white flecks of fat throughout the meat. That’s where the flavor lives. More marbling means more mouthwatering bites.

Grill like a pro

Want to serve a steak that earns a standing ovation? Follow these tried-and-true grilling tips.

Heat it up: Make sure your grill is hot before placing the meat down. A sizzle on contact means you’re locking in all those savory juices.

Keep it simple: With a high-quality steak, you don’t need a long marinade — just a touch of salt and pepper lets the natural flavors shine.

Tongs only, please: Never use a fork to flip steaks. It pierces the meat and lets the juices escape. Stick with tongs or a spatula.
Timing is everything: For 1-inch thick steaks, grill over medium heat for 5–6 minutes per side for a perfect medium-rare (145°F).
Let it rest: After grilling, give steaks a few minutes to rest before slicing. That helps keep all the tasty juices right where they belong — inside the steak.

Bring on his inner chef

Want to impress Dad with professional-looking grill marks? Here’s a chef’s trick: Place the steak at a 45-degree angle to the grates. After 3–4 minutes, rotate it 90 degrees to create those signature diamond marks. Flip and repeat for a restaurant-style presentation.

This Father’s Day, skip the crowded restaurants and let the grill be the center of the celebration. Whether you’re flipping the steaks or just cheering Dad on from the sidelines, it’s a surefire way to make the day deliciously unforgettable.

'Cowboy' Steak with Steamed Guinness French Onion Beans

• 4 18-ounce bone-in “cowboy” ribeye steaks
• 12 ounces (3/4 pound) red skin potatoes, cut in 1-inch chunks
• 1/2 pound green beans, cleaned
• 2 garlic cloves, minced
• 1 shallot, peeled and minced
• 5 tablespoons unsalted butter, cut in 1/2-inch cubes
• 3/4 cup French onion soup
• 1/2 cup Guinness beer
• Salt and pepper to taste
• 1/4 cup french-fried onions

Preheat grill to medium high. Assemble aluminum foil pouch; add potatoes, beans, garlic, shallot, butter, soup, and beer. Seal pouch and grill to steam.

Season steaks and grill over medium-high heat to medium rare (145°F internal temperature) or desired doneness. Remove steaks and let rest for 4 minutes.

Remove foil pouch, salt and pepper vegetables to taste; top with french-fried onions. Serves 4.

Skewered Shrimp with  Black Bean-Lemon Rice

• 24 large raw, headless, peeled shrimp, with tails on (about 1 pound)
• 24 whole green onions, trimmed to 6 inches in length
• 24 cherry tomatoes
• 2 poblano chili peppers, seeded and cut into 24 pieces
• 8 12-inch bamboo skewers, soaked in water

Marinade/Dressing:
• 3/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 3 tablespoons lemon juice
• 2 medium garlic cloves, minced
• 1 1/2 teaspoons salt
• 3/4 teaspoon coarsely ground black pepper
Rice:
• 3 cups hot cooked brown rice
• 15 ounces canned black beans, rinsed and drained
• 1/4 cup chopped cilantro
• 3 teaspoons grated lemon zest

Whisk marinade ingredients in small bowl. Reserve 1/2 cup mixture in separate bowl and set aside. Place shrimp in a resealable plastic bag, pour marinade over shrimp, seal tightly and coat well. Refrigerate 30 minutes, turning frequently.

Remove shrimp from marinade (reserving marinade). Place shrimp on skewers, alternating with tomatoes, chilies and onions (folded in half).

Preheat grill on high heat. Brush skewers with reserved marinade and cook 4 to 5 minutes on each side or until shrimp are opaque in center.

Place remaining marinade in a small saucepan on the grill to heat slightly. Toss rice with black beans, cilantro and lemon zest.
To serve: Top rice with skewers and spoon remaining marinade over skewers.

Grilled Summer Veggies

Take advantage of the season’s bounty and serve this terrific side dish.

• 1 green bell pepper, quartered
• 1 eggplant, cut crosswise into 1/2 inch-thick rounds
• 1 red bell pepper, quartered
• 1 yellow squash, cut crosswise on the bias into 1/2 inch-thick slices
• 1 zucchini, cut crosswise on the bias into 1/2 inch-thick slices
• 2 tablespoons chopped herbs, such as tarragon, thyme and/or basil
• 2 tablespoons red wine vinegar or sherry vinegar
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

Preheat grill to high heat. Working in batches, arrange veggies on the grill and cook, flipping once, until tender and just beginning to char, 3 to 5 minutes for the zucchini and squash, 6 to 8 minutes for the peppers and eggplant. Spread out to cool slightly on a large baking sheet.

Roughly chop hot veggies into bite-size pieces and toss with herbs, vinegar, salt and pepper on a large platter. Serve warm, at room temperature or cold.