Dinner for Dad

Dinner

Dad for

By Andrea Patrick | Photos by Jamison Mosley

Serve your skewers with fresh jalapenos and a squeeze of lime.

Finally, we’ve arrived at the month that all dads long for. Their one day a year to kick back and relish being a hero and star. Father’s Day has always been a day of socks and ties, or maybe even a “best dad ever” mug. Dads work so hard and do so much, don’t they deserve a little more spice than they sometimes get?

Absolutely! A twist on a classic steak and potatoes meal is exactly what he needs. We present to you a creative and flavorful meal that will leave him feeling exceptional (and full).

Enjoy!

@dishedbydrea

www.dishedbydrea.com

Lime Chili Steak Skewers

Marinade:

⅓ cup olive oil 1 large, ripe avocado Juice of 2 limes ½ teaspoon smoked Paprika ½ teaspoon red chili flakes (more for increased heat) ½ tablespoon onion powder ½ tablespoon garlic powder 1 teaspoon crushed garlic 1 teaspoon ancho chili powder 1 teaspoon chipotle powder

Skewers:

1½ pounds sirloin steak Cherry tomatoes Bell peppers Red onion Sliced or whole portobello mushrooms

Directions:

1. Combine all marinade ingredients by whisk or food processor. 2. Cube sirloin steak to desired size, trimming excess fat. 3. Add steak to marinade and refrigerate overnight. 4. Half tomatoes, roughly chop peppers and onions.

Large mushrooms will need to be halved, small mushrooms can be kept whole. 5. Toss veggies with olive oil and season per your taste with salt, pepper, chili powder and chipotle powder. 6. Remove steak from fridge and place on skewers, alternating with veggies of your choice. 7. Reserve some marinade for basting. 8. Cook steak on grill or on flat top until a temperature of at least 145 degrees is reached. 9. Allow to rest at least 10 minutes before serving.

Cheesy Hasselback Potatoes

Ingredients

5-6 large Yukon potatoes (russet also works well) 1 tablespoon olive oil Salt (to taste) Pepper (to taste) 1 tablespoon butter, divided (optional) ½ cup white cheddar cheese 1 small bundle of chives, chopped Sour cream Queso fresco

Directions

1. Heat oven to 400 degrees. 2. Clean potatoes thoroughly 3. Place one potato between two wood spoons and begin at one end to slice each potato, being careful not to slice completely through. 4. Place potatoes onto a baking dish. 5. Brush each with olive oil and season with salt and pepper. 6. Place in oven and bake for 40-45 minutes, basting with olive oil every 10-15 minutes. 7. Once slices begin to separate and potato begins to crisp, remove from oven and push butter into alternating slits (optional) and then top with cheese. 8. Return pan to oven and allow cheese to melt.

9. Once melted, remove pan from oven and use a soft spatula to carefully push cheese further between each slice in potato. Add more cheese at this time if desired. Return to oven to melt. 10. Remove potatoes from oven and top with queso fresco, sour cream and chives. 11. Serve hot. (Feel free to add bacon or any of your other favored toppings. )

Tomas Bohm.