Recipe For Father’s Day

What are you serving your dad for Father’s Day? If you haven’t thought about it, don’t worry. We’ve got the whole meal planned for you! From a mouth-watering T-Bone Steak topped with Bacon-Parmesan Butter to Spiced Banana Chocolate Sundaes and everything in between. We know your dad will love it!

T-Bone Steaks with Bacon-Parmesan Butter: Brought to you by Weber

3 thick slices apple wood smoked bacon
1/4 cup plus 2 tablespoons finely grated Parmigiano-Reggiano® cheese
1/4 cup (1/2 stick) unsalted butter, softened
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1-1/2 pounds small fingerling potatoes, preferably in assorted colors
Kosher salt
8 ounces slender green beans, trimmed and cut crosswise into thirds
3 tablespoons finely chopped shallot
1-1/2 tablespoons white wine vinegar
1-1/2 tablespoons finely chopped fresh tarragon leaves
1-1/2 teaspoons Dijon mustard
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
10 ounces grape tomatoes, each cut in half (about 2 cups)

4 T-bone steaks, each about 1 pound and 1 inch thick, trimmed of excess fat
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

In a large skillet over medium heat, cook the bacon until it is crisp, 8 to 10 minutes, turning occasionally. Transfer to paper towels to drain and let cool. Finely crumble or chop the bacon. In a small bowl using a fork, combine all of the butter ingredients until well blended.

Put the potatoes in a large saucepan of cold, generously salted water and bring to a boil over medium-high heat. Boil until the potatoes are tender when pierced with a fork, 12 to 15 minutes. Using a slotted spoon, remove the potatoes from the water and place on a baking sheet. Add the green beans to the boiling water and cook just until crisp-tender, 3 minutes. Drain in a colander and rinse with cold water to stop them from cooking.

In a large serving bowl whisk the shallot, vinegar, tarragon, and mustard. Add the oil in a steady stream, whisking constantly to emulsify. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cut the warm potatoes in half lengthwise, add them to the bowl with the dressing, and toss gently to coat. Add the green beans and tomatoes and toss gently again. Season with additional salt and pepper, if desired. Let stand at room temperature while preparing the steaks. (The salad can be prepared up to 4 hours ahead, kept covered in the refrigerator. Let stand at room temperature for 30 minutes to 1 hour before serving.)

Prepare the grill for direct cooking over high heat (450°F to 550°F). Let the steaks stand at room temperature for 15 to 30 minutes before grilling.

Lightly coat the steaks on both sides with the oil and season evenly with the salt and pepper. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes.

Top each steak with an equal amount of the bacon-cheese butter and serve with the potato salad.

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Green Beans with Lemon Oil: Brought to you by Weber

Lemon Oil
1 lemon
1/4 cup extra-virgin olive oil
2 large garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper flakes

1 pound fresh, skinny green beans
2 tablets (500 mg each) vitamin C
Kosher salt

Using a vegetable peeler, remove wide strips of yellow zest from the lemon. Put them in a small saucepan with the oil, garlic, and red pepper flakes. Cook over low heat until the oil simmers. Let simmer for about 2 minutes, and then remove the saucepan from the heat. Let the oil cool and steep for 30 minutes to 1 hour.

Remove and discard the stem ends from the green beans. Pile the beans into a large bowl.

Remove and discard the lemon zest and garlic from the oil. Using the sharp blade and the side of a knife, chop and crush the vitamin C tablets into a powder. Add the powder and 1/2 teaspoon of salt to the oil. Mix well.

Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat the grill pan.

Pour the oil mixture over the green beans. Toss the green beans over and over again to make sure they are well coated.

Using tongs, lift the green beans from the bowl and shake off any excess oil, letting the oil fall back into the bowl. Spread the green beans on the grill pan in a single layer. Grill over direct medium heat, with the lid closed as much as possible, until browned in spots and crisp-tender, 5 to 7 minutes, turning occasionally.

Remove the green beans from the pan. Season to taste with salt and freshly squeezed lemon juice. Serve warm.

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Twice-Cooked Potatoes with Wasabi: Brought to you by Weber

4 russet potatoes, each 8 to 10 ounces, washed and halved lengthwise
Vegetable oil
3/4 cup sour cream
1-1/2 cups (3 ounces) grated Monterey Jack cheese , divided
2 teaspoons Dijon mustard
1 teaspoon wasabi paste
1 teaspoon kosher salt
1/4 teaspoon ground black pepper

Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).

Lightly coat the potato halves with oil. Brush the cooking grates clean. Grill the potatoes over direct medium heat, with the lid closed as much as possible, until a fork slides in and out easily, 30 to 40 minutes, turning three or four times. If the potatoes begin to turn darker than golden brown, finish cooking them over indirect heat. Remove from the grill and let cool slightly.

When cool enough to handle, use a small knife or the edge of a spoon to cut around the cut side of the potato to within 1/4 inch of the skin. Scrape off and discard any charred sections of potato. Using a spoon, scoop out the interior of the potato, leaving a shell about 1/4 inch thick attached to the skin. Place the potato pulp in a large bowl. Set the potato shells aside while preparing the stuffing.

Using a potato masher or the back of a fork, mash the potato pulp in the bowl. Add the sour cream and mix well. Stir in half of the cheese and all of the remaining ingredients. Taste the potato mixture and, if desired, add more wasabi, salt, and pepper. Spoon the potato mixture into the shells, mounding it slightly. Sprinkle the remaining cheese over the tops of the potatoes.

Grill the stuffed potatoes over indirect medium heat until the cheese is melted and the potatoes are heated through, 10 to 15 minutes. Serve immediately.

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Spiced Banana Chocolate Sundaes: Brought to you by Weber

Chocolate Sauce
1/2 cup heavy whipping cream
3 ounces semisweet chocolate, finely chopped

4 tablespoons unsalted butter
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
4 bananas, firm but ripe, peeled

1 pint vanilla ice cream

In a small saucepan over medium-high heat, bring the cream to a simmer. Remove the pan from the heat and immediately add the chocolate. Stir until the sauce is dark and smooth.

Prepare the grill for direct cooking over medium heat (350° to 450°F).

In a large skillet over medium heat, melt the butter. Add the cinnamon, ginger, and cloves and stir to combine the ingredients evenly. Remove the skillet from the heat. Place the bananas in the skillet and brush them on all sides with the butter mixture. Gently pick the bananas out of the skillet and grill over direct medium heat until warm and well marked, but not too soft, 2 to 3 minutes, gently turning once. Transfer the bananas to a work surface and cut them on the bias into 1/2-inch slices.

Reheat the chocolate sauce over medium heat. Scoop the ice cream into bowls. Top with the warm bananas and chocolate sauce. Serve immediately.

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