The Ultimate Father’s Day Menu
Dad has enough ties, don’t you think? Instead, surprise him with a delicious dinner straight from the grill that you can share together. We combed through our recipe archive and threw in some new, summery ideas to make sure Dad feels the love from appetizers to dessert.
While the grates heat up, share a spread of seasonal snacks like this berry and basil bruschetta. It’s a little sweet and a little salty, just like Dad.
Save time by combining the bread and veggie courses into one delicious dish. Grill the bread and the veggies all at once, and while they’re charring to perfection, blend up the simple, seasonal dressing. Toss it all together up to two hours before Dad’s preferred dinnertime to allow the flavors to blend.
Invest just a little time before and after cooking to make next-level steaks on the grill!
- Before: Sprinkle this rich cut of meat with berbere — a trendy yet timeless Ethiopian spice blend — for a pleasant amount of heat.
- During: Build two zones of heat on your charcoal grill; one indirect, low heat zone (about 250°F) and one direct, high heat zone (about 400°F). Over low heat, cook steak to an internal temperature of 120°F. Then “reverse sear” for an incredible exterior texture: Move the steak to the high heat area until the rib-eye reaches an internal temperature of 135°F.
- After: Remove from the grill and allow the meat to rest for 10 minutes for the juices to redistribute. Thinly slice against the grain and drizzle with extra-virgin olive oil.
Show you know Dad’s taste by pairing the meal with his favorite drink! Unsure of what flavors blend best with this Father’s Day menu? Turn to our beverage experts’ picks.
- Beer: Blue Moon Belgian White Belgian-Style Wheat Ale. Garnish with an orange slice to heighten the citrus-y aroma and flavor.
- Wine: Oregon Trails Wine Company Pinot Noir. This light red from the Willamette Valley in Oregon features cherry, nutmeg and sassafras notes with a lingering vanilla finish.
Father’s Day often occurs during one of the warmest weeks of the year, so finish on a light, sweet note with a platter of grilled fruit. Try grilled peaches, nectarines, watermelon and pineapple (here’s how to make them all). Then, because he always goes over the top for you, serve with toppings like this plant-based “ice cream” made from blended-up bananas, soymilk and nut butter.