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A sprinkling of barbecue flavor brings out the taste of summer.
Our little Weber grill is out in the backyard and is being put to use again. This Father’s Day weekend will be filled with many activities for us as a family. Starting early Saturday morning, Dad and the kids will be running in a 5K race, followed by our little town parade, then four soccer games {Saturday & Sunday}, and a Father’s Day barbecue dinner will end the weekend nicely.
Father’s Day Menu
grilled salmon
grilled marinated flank steak
grilled vegetables
{green peppers, tomatoes, onions, and mushrooms}
crusty rustic bread with dipping sauce
watermelon and Rainier cherries
S’mores
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While the grill is heating up, take the marinated flank steak out of the refrigerator and let it rest on the counter. Place the salmon fillet with skin side down on a sheet of heavy duty aluminum foil and roll/fold the edges up. Brush one or two tablespoons of olive oil on the salmon, sprinkle with salt, pepper, and dried thyme, then top it with 2-3 thin lemon slices. Put the salmon and flank steak on the grill and cover with a lid for 5-7 minutes, turn the flank steak, cook with the cover on for another 5-7 minutes. Take salmon and flank steak off the grill and let them rest before transferring to a serving platter.
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Thread vegetables onto presoaked bamboo skewers {keeping the same vegetables together for even cooking time}, brush on olive oil, sprinkle salt and pepper. While the meats are resting, place the skewered vegetables on the grill, 3-7 minutes per side depending on the vegetable, cook until tender and slightly charred.
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Take the grilled vegetables off the skewers and place onto a plate.
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Transfer salmon fillet off the foil wrap to a serving platter along with precut flank steak.
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A basic olive oil and balsamic vinegar with fresh herb dipping sauce is a favorite to nibble on before dinner and during dinner. In a shallow bowl, combine 2-3 garlic cloves {slightly smashed}, red pepper flakes, chopped fresh herbs {rosemary, thyme and oregano}, salt and pepper. Drizzle 1-part aged balsamic vinegar and 2-parts olive oil into the bowl.
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To serve, spoon small amount onto a crusty piece of bread or dip it. Grand Central Baking Company located here in Seattle is a favorite and the breads I like to use are Como bread and Rustic Baguette.
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Watermelon and Rainer cherries combined in a platter for a refreshing and sweet side dish.
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I used Kraft extra thick square-shaped S’moreMallows
Heat the marshmallow over an open flame until it begins to brown and melt. Break the graham crackers into square pieces. Place a piece of milk chocolate and toasted marshmallow between the crackers. Allow the marshmallow to cool slightly before eating.
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A great way to end the weekend …..with S’mores!
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Grace and Dad out on a walk.
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Have a Great Father’s Day Weekend!
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Posted by Kay
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