Taste of Home Cooking School’s very own Marc Padron shares one of his favorite food memories with his girls, and his hopes for Father’s Day.
Hello, friends. Marc Padron here, Taste of Home employee with the Cooking School team. We have to talk about my favorite season – Summer. To me summer is listening to baseball on the radio, golfing with friends and getting to Lake Michigan as much as possible. Plus, in Wisconsin, summer is basically a hall pass for cooking 3 or 4 nights a week under an open flame! Its a glorious time of the year.
My wife and I have 2 lovely daughters – Ella (4 years old) and Lucille (18 months). We recently moved into our suburban home and are enjoying all the conveniences of our new life – spacious back yard, extra rooms for the kids to play and, most importantly, a grill. Its simply amazing to run to the grill, flip the flank steak and get back to a game of T-ball with Ella or hopelessly chase birds and squirrels with Lucy.
As luck might have it this summer I had a break through with Ella. All thanks to the grill. As many of our readers know, kids under the age of four gravitate toward hot dogs, burgers, chicken strips and the like. This year I had Ella try my world famous flank steak. She enjoyed it immensely. Upon Ella’s first bite, she imitated Lucy’s action for more (touched her closed fingertips together, using both hands) and ate nearly half of my flank steak. As always, this dad was prepared and had 4 steaks waiting on the (you got it right – steak and eggs the next morning with leftovers!). For those concerned with Lucy’s dinner, I had a hot dog on her plate, cut up nicely so that she could enjoy something off the grill.
To me, the key to a solid outdoor meal is the sides. We soaked the ears of corn in water for 4 hours, then placed them directly on the grill without foil. Turning them semi-regularly on the grill until the ears were charred. In my opinion, no butter or salt is ever needed; the corn is that good. Dads, try this with older kids as it gives you time to eat and actually enjoy your food while they try and get the corn off the cob! Accompany with a fresh green salad and you have a wonderful meal for the entire family.
To me, that’s what grilling and being a father is all about. I think about this meal often – not because of how delicious it was but because I know we, together, had a special Sunday. It’s all about creating new memories and traditions with my girls. I sincerely hope that we can re-create something close to this for Father’s Day. Wish me luck!
And to help you along for the grill and hopefully create some new memories – here are a couple of tips for your flank steak:
- Flip only once (or twice if you have more of a triangular cut for the flank) and rotate the meat evenly
- High heat for the grill; sear in those juices
- Marinate overnight and be creative – I have used balsamic vinaigrette, soy sauce, stout beer, red wine, bbq dry rub but I always use a touch of brown sugar
- Always cook your steak last; its always best literally right off the grill and onto your plate
- And if it all else fails, put a frozen pizza on the grill. Honestly, its amazing!
To all the father’s reading – Happy Father’s Day from my grill to (hopefully) yours.
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