Take Over the Grill for Father’s Day – Grilling for Dad

Father’s day marks one of the busiest grilling days of the year. Often, we associate dads with the BBQ, and it’s no mistake. After such a long winter, make this Father’s Day one where dad doesn’t need to touch the grill. Give him all of his favourite flavours without him lifting a finger.

To do so, we turned to local West Village Roast Butcher Shop‘s head chef Matt Anderson who insists that nothing says “I love you, dad” more than a premium grade cut of dry-aged, bone-in rib eye steak cooked to perfection on the BBQ. With the right steak, the only thing we needed was a great recipe and some side dish ideas and luckily, Corin Frampton, Head Butcher at Roast and lucky for us has generously donated his personal Father’s Day recipes for all to enjoy.

Dry_Aged_Steak_ROAST
Dry Aged Bone in Ribeye Steak
  • 20 oz dry aged bone in ribeye steak
  • Salt and pepper
  • Vancouver Island Salt Co. Danish Blue Cheese Sea Salt (for finishing) (Available Locally at Roast)

Method

  • Before grilling the steak, let stand to room temperature (approx. 15min)
  • Pre-heat grill to medium-high heat
  • Liberally season steak with salt and pepper on both sides and let sit for 5 minutes before placing on the grill
  • Place the steak on the grill and sear for about 6-7 minutes per side for medium-rare or until the internal temperature of the steak reaches 130 – 135 degrees Fahrenheit (or 54 – 57 degrees Celsius)
  • Let steak rest for 5 – 7 minutes and finish with a sprinkle of Vancouver Island Salt Co. Danish Blue Cheese Sea Salt
Charred_Corn_Salsa
Charred Corn Salsa
  • 5 cobs of corn, husked and rinsed
  • 1 red onion, diced
  • 1 red pepper, diced
  • 2 jalapeno peppers, seeded and diced
  • 1/2 bunch of green onions, sliced
  • 1/2 cup of basil chopped or torn
  • 4 tablespoons of red wine vinegar
  • 5 tablespoons of olive oil
  • Salt and pepper to taste

Method

  • Lightly season corn with salt and pepper and place on grill, turning corn until the cobs are evenly lightly charred.
  • Once the corn is off the grill, place on a cutting board and remove the kernels using a knife.
  • Add the diced red onion, red pepper, jalapeno pepper and the corn kernels in a bowl with the green onions and mix together
  • Next add red wine vinegar, salt, pepper and olive oil to the bowl and mix
  • Toss with fresh basil and serve
Grilled_Potatoes_
Grilled New Potatoes with Mustard Vinaigrette
  • 2 pounds new red potatoes
  • 4 shallots, sliced
  • 1/4 bunch fresh thyme, chopped
  • 2 cloves of garlic, minced
  • 2 tablespoons of grainy mustard
  • 1 tablespoon of dijon mustard
  • 2 tablespoons of white wine vinegar
  • 6 tablespoons of olive oil
  • Salt and pepper to taste

Method

  • Place potatoes in a pot and cover with cold water. Put the potatoes on the stove and bring to a boil. Once the potatoes reach a boil add a dash of salt and reduce to a simmer, continue cooking until par-cooked. (This can be done a day in advance)
  • Strain potatoes and let cool. Once potatoes have cooled cut them in half and let dry.
  • While the potatoes are cooling add minced garlic, mustard and white wine vinegar to a mixing bowl and whisk together.
  • Once ingredients are combined, season with salt and pepper and slowly whisk in olive oil. (reserve)
  • Brush halved potatoes with olive oil and season with salt and pepper
  • Place potatoes on a medium heat grill cut side down and cook until golden brown.
  • Once the potatoes are off the grill toss in a bowl with sliced shallots and mustard vinaigrette
  • Sprinkle with fresh thyme and serve
Grilled_Asparagus
Grilled Summer Asparagus
  • 2 bunches of asparagus
  • 1 lemon, zested and juiced
  • 3 tablespoons of olive oil
  • 1/4 cup fresh parsley, chopped,
  • 1/4 cup parmesan cheese, grated
  • Salt and pepper to taste

Method

  • Pre-heat grill to medium high heat
  • Trim the woody part of the asparagus and lightly toss in some olive oil, then season with salt and pepper
  • Place asparagus on the grill turning every minute or so until asparagus is cooked to desired tenderness
  • Remove from heat and place on serving tray and drizzle lemon juice and olive oil on top.

Garnish with lemon zest and parmesan cheese then season with salt and pepper if needed

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