Father's Day, Steaks Go Hand in Hand

By Rosbottom, Betty | Tribune-Review/Pittsburgh Tribune-Review, June 8, 2008 | Go to article overview
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Father's Day, Steaks Go Hand in Hand


Rosbottom, Betty, Tribune-Review/Pittsburgh Tribune-Review


Every male in my family adores grilled steaks. In fact, my husband and son both can be bribed to do almost anything if offered a slightly charred yet succulent piece of meat in return. If I want the grill cleaned or the porch furniture dusted, all I have to do is mention that we're having steak for dinner. It seems to be a universal truth that most men love meat seared over hot coals. Naturally, then, when I began to think about a Father's Day celebration, grilling red meat came to mind.

After poring through cookbooks and surfing the Web, I finally have a meal plan. Grilled flank steaks garnished with roasted red onions that have been stuffed with a blue cheese-and-bread crumb filling will anchor the main course. The steaks will be rubbed with a melange of crushed rosemary, thyme, kosher salt and pepper. For the onions, I'll use a melon baller to scoop out cavities, which will then be mounded with a mixture of sauteed onions, coarse bread crumbs and crumbled blue cheese, all seasoned with the same medley rubbed on the steaks.

Grilled asparagus, a salad of romaine tossed in lemon juice and olive oil, and a basket of warm garlic bread will round out the menu, and for dessert, there will be strawberry short cakes.

The steaks can be rubbed and the onions stuffed several hours ahead. Count on an hour of roasting time for the onions, and, while they are in the oven, get the grill started. The steaks will need about 10 minutes or slightly longer on the grill. On June 15, I feel certain that my spouse and son (now a father himself) will love the juicy goodness of these flank steaks, as well as the robust taste of the delectable onions. I hope that the dads in your house will, too.

Grilled Flank Steaks with Blue Cheese-Stuffed Roasted Red Onions

1 1/2 tablespoons dried rosemary, crushed

1 tablespoon dried thyme

1 teaspoon kosher salt, plus extra for seasoning

3/4 teaspoon freshly ground black pepper, plus extra for seasoning

2 1-pound flank steaks, about 1/2- to 3/4-inch thick

4 medium-size red onions, about 8 ounces each (preferably not larger)

4 tablespoons olive oil, plus extra for brushing the onions and for the baking pan

1/2 cup panko crumbs (Japanese-style bread crumbs)

1/2 cup crumbled blue cheese, plus 2 tablespoons extra for topping

1 tablespoon chopped flatleaf parsley, for garnish

Mix the rosemary, thyme, 1 teaspoon salt and 3/4 teaspoon pepper.

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