Father’s Day is for celebrating how much we love our dads and because of that, our dad deserves an amazing celebratory feast.
Steak is one thing that is loved universally by all dads and The BBQ Chef Dry rub takes it to a whole new level.
My brother and I grilled a T-Bone Steak, The BBQ Chef’s American Classic Dry Rub, crunchy squished potatoes and for a healthy side, lemon balsamic asparagus. And of course a bottle of red wine!
Happy Father’s Day!
From H & Q
Here is our recipe.
Grilled T-Bone steaks
- 4 T-Bone Steaks
- 5 tbsp. American Char-it Dry Rub
- 1 tbsp. Oil
Preheat grill on high for direct grilling.
Rub some oil over the steaks and coat with American Classic dry rub.
Lightly oil the grill grates. Place the steak over direct heat until nicely marked, about 4-5 minutes on each side or until the meat feels only slightly resilient when pressed with a fingertip, for medium rare. Transfer the steak on a board to rest, uncovered, for 5 mins.
For added flavor use the BBQ Smoke Box, which gives you a subtle smokiness to your meat.
Crunchy squished Potatoes
- 2 lbs. baby potatoes
- Salt & Pepper
- ¼ cup oil
- Tandoori Char-it dry rub
Preheat oven to 200 C (400 F)
Boil the potatoes for 10 mins, then drain.
Coat a roasting pan with oil and place boiled potatoes on the pan. With a fork squish each potato. Drizzle the remaining oil over the potatoes, sprinkle Tandoori dry rub on each and season with salt and pepper. Bake for 40-50 minutes until they are golden and crispy outside.
Grilled Lemon Balsamic Asparagus
- 1 lb. Fresh Asparagus
- 3 tbsp. balsamic vinegar
- 2 tbsp. fresh lemon juice
- 1 tbsp. oil
- 1 tsp. sea salt
- Ground pepper to taste
Snap off tough ends of asparagus and rinse well.
Place in a shallow dish. Combine all ingredients and pour over asparagus. Marinate for 30-60 minutes.
Grill 5 minutes on each side or until tender crisp. Serve immediately.