This Father’s Day, let Dad take a break from manning the TEC Grill. Instead, offer to make him his favorite steak meal as your gift to him. And instead of the usual sirloin, try one of our steak recipes here to make it a truly special meal!
WHAT TO LOOK FOR
What do you picture when someone says the word “steak”? You probably think of a richly marbled ribeye, a tender filet, or even a meaty tri-tip. We certainly do to! But steak actually just refers to the fact that it is a slice of meat cut in a certain way. While we typically think of steak as being synonymous with beef, steaks can be cut from pretty much any grazing animal. So the next time you are at the market or butcher, look at what other types of steaks are available to you.
We thought Dad might like a change from the usual grilled steak recipe too. So if you are planning to make him a special brunch, try our Coffee Marinated Skirt Steak with fried eggs. Adding coffee to the marinade adds earthiness and flavor, and your steak and eggs will never be the same!
If Dad likes sushi and Asian flavors, our sesame crusted Everything Tuna Steak will hit the spot. The recipe is deceptively simple, yet packs a lot of flavor, especially when you serve it over spicy Asian noodles. The bonus is that this recipe can be served warm, at room temperature, or even chilled.
And finally, if your Dad likes garlic-y lamb then try the Oregano, Orange, and Garlic Marinated Lamb Steak. The flavors are reminiscent of traditional Greek lamb recipes, but with fresh herbs and lots of fresh garlic. Add additional smoky flavor by placing the sprigs and stems of the fresh oregano directly on the grill grates. As they burn, they will release even more oils from the herbs to flavor the meat.
GRILL IT
No matter the type of steak you are grilling, the technique is pretty much the same. The only difference will be how long you grill it, which will depend mostly on the thickness of the steak. The best way to tell when a steak is done to your preferred temperature is by using an instant-read thermometer. Here is a handy chart of meat temperatures.
When ready to grill the steak, remove the meat from the refrigerator at least 30 minutes prior to grilling. Preheat your TEC Grill over medium-high heat for about 5-10 minutes. If the steak is in a marinade, remove from the marinade and gently shake off excess liquid. But save the marinade to pour over the steak while it is grilling. The liquid will incinerate on the glass panels, bathing the meat in even more delicious flavor.
Place the steak on the grill. Grill for about half of the total time on each side, checking the internal temperature from time to time. Remove the steak from the grill, and let it rest for about 10 minutes. Remember to slice it against the grain for tender juicy bites.
COFFEE MARINATED SKIRT STEAK
Combine Dad’s favorite morning beverage with delicious thin skirt steak. The marinade will help keep this cut of meat nice and tender, while adding an earthiness that combines perfectly with the beefiness of the steak. Garnish with some fresh herbs and a sprinkle of crunchy flaky sea salt, and serve with fried eggs for brunch. Or stuff it into grilled biscuits and add some red eye gravy for more coffee flavor!
1 cup brewed strong coffee, cooled or cold
1/4 cup brown sugar
1/4 cup apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons canola or vegetable oil
1 shallot, peeled and roughly chopped
2 cloves garlic, roughly chopped
2 teaspoons freshly ground black pepper
1 teaspoon salt
1 (1-pound) skirt steak
Fresh herbs, like cilantro, parsley, mint, or basil, for garnish
Flaky sea salt, like fleur de sel or Celtic gray, for garnish
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Combine the coffee, brown sugar, vinegar, mustard, oil, shallot, garlic, salt and pepper in a shallow baking dish. Stir until sugar is dissolved.
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Add the steak to the marinade, and turn to coat. Cover and place in refrigerator for at least an hour, or up to overnight.
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Grill steak as directed above.
EVERYTHING SESAME TUNA STEAK
You can find sesame-crusted tuna on a lot of restaurant menus. But take it up a notch by adding in the flavors of garlic, onion, poppy, and crunchy sea salt making it just like an everything bagel! You can find “Everything Bagel” seasoning at a gourmet store, Trader Joe’s, or make your own. It is perfectly OK to serve tuna rare with a just a sear on the outside, just be sure to get it fresh from a reputable fish monger. Serve the tuna sliced over spicy Asian noodles.
1/4 cup soy sauce
1/4 cup Everything Bagel seasoning, or sesame seeds
2 (8-ounce) tuna steaks
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Pour soy sauce onto a shallow plate. Spread out Everything seasoning or sesame seeds onto another shallow plate.
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Dip tuna steaks into soy sauce to coat all over, then immediately place in the seasoning. Press gently to adhere the seeds and flavors to the steak.
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Grill steak as directed above.
OREGANO, ORANGE AND GARLIC LAMB STEAKS
Lamb steaks are usually cut across a bone-in leg of lamb. So you get all the juicy and rich flavors of a leg of lamb, but in perfect single-serve portions ready for grilling. The marinade really packs a garlic punch, so if Dad is not a garlic lover reduce the amount of garlic in the marinade if you like.
1 3/4-ounce container fresh oregano
1 orange, zested and juiced
2 tablespoons canola oil
6 cloves garlic, peeled and pressed or grated
1 tablespoon freshly cracked black pepper
2 teaspoons salt
2 (6-ounce) lamb steaks
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Set aside 4-5 of the larger sprigs of oregano. Remove leaves from remaining sprigs, and roughly chop leaves. Set aside the stems and larger sprigs.
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In a shallow baking dish, combine the orange juice, orange zest, canola oil, garlic, pepper and salt. Stir to combine.
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Add the lamb steaks to the dish, and turn to coat well with the marinade. Cover and place in refrigerator for at least an hour, or up to overnight.
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Grill steak as directed above.