Father's Day Meal

Sirloin Steaks With Sauteed Mushrooms

My sister and I thought it would be really nice to make our stepfather a meal for Father's Day as opposed to taking him out, especially since we are so often disappointed with restaurants nowadays. We decided to make him grilled sirloin steak with sauteed mushrooms over top, boiled corn on the cob, roasted potato salad with a sour cream and horseradish dressing, tatsoi sauteed with an Asian dressing, and a blueberry cake for dessert. The entire meal was very delicious; my step dad said he enjoyed it immensely! It was also very reasonably priced to make by comparison to a restaurant meal and we had leftovers for the next day.

Grilling Steaks

The sirloin steaks, I am happy to say, were cooked beautifully on the grill. I'm always afraid with overcooking meat because it tends to get tough and some meats, like beef, really don't need be to left on for too long. I'd say we got our steaks to a tender medium rare to medium.

I even managed to get some nice crosshatched markings on them making them look extra pretty! When the steak doesn't stick to the grill anymore, you just turn the steak about 90 degrees and leave on for an extra minute or two before flipping to get the crosshatched markings.

The mushrooms we sauteed were white mushrooms. What we do is we first get a tablespoon of butter and a tablespoon of olive oil in the pan and get it very hot until it bubbles. When the fat stops bubbling you can add the sliced mushrooms in and watch them absorb all that fat, before they'll start to brown. We presented our steaks on a platter with the mushrooms draped over top.

Roasted Potato Salad

We found the recipe for the roasted potato salad in the "Earth To Table" cookbook in the winter section, but we figured it would work just as well now as in winter and would be a perfect accompaniment to the steak. The only thing was we couldn't find fingerling potatoes which the recipe calls for, and instead had to use baby potatoes. We roasted them off with some olive oil, white wine, and thyme leaves until tender and then tossed them in our creamy dressing of sour cream and grated fresh horseradish. Topped with green watercress it was an elegant looking salad and accompaniment to our meal.

Tatsoi

My sister was responsible for cooking the tatsoi, which is an Asian mustard green. She chose to wilt it with rice wine vinegar, soy sauce, sesame oil, and sesame seeds which amounted to a very yummy side dish.

The blueberry cake is something that I've tried several times before and have even spoken of in a previous post. This cake is so delicious with a thick layer of blueberries on a cornmeal cake and is a light way to finish a meal.