Father’s Day Steaks Two-Ways Recipe

Last month, in my previous Litehouse blog post, I wrote about the tradition of Mother’s Day Brunch. Our biggest Father’s Day tradition has always been grilling out. Both my husband and father do not typically cook, but they will grill anything you want: salmon, chicken, vegetables or steak. It may seem strange on a day to celebrate fathers, but I bet my dad will be the one working the grill this Father’s Day!

We don’t typically purchase steak because of the price, but this special occasion always calls for a visit to the local meat counter. Especially because I asked my husband if there was anything he wanted for Father’s Day and do you know what he said? Steak. That makes my job easy and this recipe is perfect! Make this Father’s Day steak two-ways and you will feel like you’re in a steakhouse! Everyone has his or her favorite cut of steak. Mine is filet mignon, but I grilled New York Strip for this recipe. According to Bon Appétit, the five best steaks to grill are: rib eye, hanger, flat iron, skirt and porterhouse. Flat iron and skirt steak are very cost effective cuts.

Fresh mushrooms and onions are combined with tasty Litehouse dressings and grilled on foil at the same time as the steaks. The grilled veggies are then tossed with creamy blue cheese, the perfect steak topping. Cherry tomatoes actually burst while being cooked, allowing the tomatoes and their juices to combine with the Litehouse Balsamic Vinaigrette Dressing and Freeze Dried Herbs. This is one flavorful and fresh steak topping!