Most modern dads drive the kids around, do the dishes, enjoy meatless meals (at least once in a while) and are adventurous eaters. But show most of them a steak and potatoes and they’re on it. I guess things haven’t changed that much. This a favourite meal in our house that mixes modern and traditional versions of steak and potatoes complete with an over-the-top banana and chocolate dessert. Try it on your dad, husband, brother, grandfather or any father figure in your life, traditional or modern.
PERFECT BAKED POTATOES
When was the last time you had a big fluffy baked potato? I forgot how delicious they are. Follow the guidelines in the recipe to make perfect baked potatoes.
4 8oz russet or Idaho baking potatoes, approximately equal size and shape without bruises or discoloration
2 tbsp extra virgin olive oil
2 tbsp kosher salt (don’t worry lots will fall off)
11/2 tbsp melted butter
1/2 cup sour cream, Greek yogurt or crème fraîche
1/4 cup chopped jalapeno chilies, halved, seeded and ribs removed, or sliced green onions or chives
1. Wash potatoes well, scrubbing off any dirt or grit. Pat dry. Rub with olive oil and then salt. Pierce potatoes all over about eight times.
2. Place potatoes directly on the oven rack and place a baking sheet or piece of aluminum foil underneath to catch any drips. Bake for 45 to 60 minutes depending on the size of the potatoes, turning over once.
3. Potatoes are ready when they feel soft and tender when squeezed or when an instant read meat thermometer reaches 210F.
4. To serve cut a slit in the top of each potato lengthwise and crosswise almost from end to end. Pinch the potato with your thumb and forefinger on each side, causing the centre to push and open up. Brush or spoon some melted butter into each, sprinkle with salt and spoon on sour cream and chilies. Makes 4
GRILLED SKIRT STEAK WITH RED WINE SAUCE
Stephen Alexander, owner of Cumbrae’s — one of Toronto’s favourite butchers — introduced me to skirt steak about seven years ago. I was hooked. It’s an inexpensive butchers’ favourite that’s flavourful and tender, as long as it is cooked rare or medium rare and thinly sliced against the grain. If you are not grilling, cook the steak in a heavy skillet on top of the stove, remove to a carving board and make the sauce in the skillet.
2 lbs skirt steak (or 2 smaller ones)
2 tbsp extra virgin olive oil
2 tsp kosher salt
1/2 tsp coarsely ground black pepper
1 tbsp chopped fresh rosemary
Red wine sauce:
3 tbsp butter — divided
1 large shallot, finely chopped
2 tbsp sherry vinegar
1/2 cup dry red wine
1 tbsp chopped fresh parsley
1. Rub steak with olive oil, salt, pepper and rosemary. Marinate about 30 minutes at room temperature. Heat barbecue on high. Grill steaks about 2 to 3 minutes per side. Then cook about 3 to 4 more minutes longer, turning every minute or so. Press the top of the steak — it should feel like the fleshy part of your thumb for rare; if you press your index finger and your thumb together and feel the fleshy part of your thumb, that’s what medium rare feels like. Or use a meat thermometer — it should read 125F for rare, 130 to 135 for medium rare. Place steak on a carving board and let it rest 5 minutes before carving.
2. Add 1 1/2 tbsp butter to a large skillet. When butter melts, add shallots. Cook gently without browning. Add sherry vinegar and cook until liquid is evaporated. Add wine and bring to a boil. Reduce to a few tablespoons. Remove from heat. Stir in remaining butter.
3. Slice steak thinly against the grain. (If the steak is very long, cut crosswise in half or thirds and then slice lengthwise.) Drizzle sauce over steak. Sprinkle with parsley. Makes 4 to 6 servings
BANANAS WRAPPED IN CHOCOLATE
You can make the sauce ahead and reheat but cook the bananas at the last minute as they don’t reheat very well. The idea behind this recipe (and the baked potato) comes from one of my favourite restaurants in Tel Aviv, North Abraxas.
Chocolate sauce:
– 8 oz semi sweet or bittersweet chocolate, chopped
– 8 oz whipping cream
– 1 tbsp pure vanilla
– 1/2 tsp kosher salt
Bananas:
2 tbsp butter
1/3 cup packed brown sugar
6 bananas, thickly sliced on the diagonal
6 scoops best quality vanilla ice cream
1. For chocolate sauce place chopped chocolate in a large bowl. Heat cream with vanilla and pour over chocolate in the bowl. Let stand a few minutes, add salt and stir chocolate mixture until smooth. Sauce will be runny at first but thickens as it cools.
2. Just before serving melt butter in a large skillet. Add sugar and stir to melt, Add bananas and cook just until heated through but not mushy.
3. Spoon bananas into serving bowls, drizzle with lots of warm chocolate sauce and top with a scoop of ice cream. Makes 4 to 6 servings
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