Jorj's Best Father's Day Dinner Idea!
Which recipes to make for the Dad who eats everything?
Let’s skip the burgers and barbecue and serve up something new for our special guy.
Here’s a twist on steak kabobs that adds a rich vegetable curry sauce and coconut rice.
W H A T, you say?
Well, the kabobs still give us a taste of the outdoor grill while the rich curry sauce and coconut rice add an international flare that’s sure to tantalize our guy’s taste buds.
And for the fussy eaters in your group, you can easily serve the sauce on the side. It works!
Tenderloin Steak Kabobs With Mushrooms, Peppers, and Onions
Serves 4 to 6
Time To Prepare
30 minutes ‘til it’s ready
Ingredients
- 1 bell peppers, three assorted colors
- 1 large red onion, peeled
- 12 baby portobella mushrooms
- 3 (4 to 6-ounce) tenderloin steaks
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- 2 tablespoons olive oil
Directions
Cut each pepper in half (from stem to bottom) and then in half again. Remove the stem and seeds. Cut each piece in half.
Cut the onion in half across the center, leaving the eds in place. Cut each half down into 6 wedges, trying to keep the pieces connected by the stem.
Pull the stems from the mushrooms.
Cut the steaks into 1-inch pieces.
Thread the skewers starting with 2 pieces of pepper. Thread 1 chunk of beef, followed by a wedge of onion and a mushroom. Thread another chunk of beef and repeat with peppers, onion, and mushroom. End with another chunk of beef. Continue threading skewers until all the ingredients have been used. You should have about 6 skewers.
Heat a grill pan over high heat. Season the skewers with salt and pepper. Drizzle with olive oil. Lay the skewers (as many as will fit) onto the grill.
Cook for 2 minutes. Turn a quarter of a turn and cook for 2 minutes more. Continue until all sides of the beef have been browned, about 6 to 8 minutes total.
Test for doneness. Rare to medium rare works great for this steak.
Curry Sauce
Ingredients
- 2 tablespoons olive oil
- 1 large onion, peeled and chopped
- 6 celery ribs, chopped
- 6 garlic cloves, peeled and minced
- 2 Granny Smith apples, peeled and chopped
- ¼ cup curry powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- ½ teaspoon fennel seeds
- ½ teaspoon red chili pepper
- 1/3 cup all-purpose flour
- 1 quart chicken stock
- 1 cup mango chutney
- 3/4 cup unsweetened coconut, shredded
- ¾ cup coconut milk
Directions
Heat 2 tablespoons olive oil in a large skillet over medium- high heat. Add the onion, celery, and garlic and cook until the veggies are soft.
Add the apples and stir. Sprinkle in the curry powder, ginger, cardamom, fennel seeds, and red chili pepper. Cook for 2 minutes.
Sprinkle the flour over the top. Slowly pour in the chicken stock. Stir over medium heat until the sauce thickens. Add the chutney and the coconut and stir for two minutes more.
Turn off the heat and let the sauce cool to room temperature. Pour into a blender and pulse to emulsify. You might do this in batches depending on the size of your blender. Return the sauce to the pan and stir in the coconut milk over medium heat. Keep the sauce warm.
Coconut Rice
Ingredients
- 2 cups jasmine rice
- 1 (14-ounce can coconut milk
- 2 tablespoons granulated sugar
- ½ teaspoon kosher salt
Directions
Rinse the rice and drain in a colander.
Heat the coconut milk with 1 cup water in a saucepan over medium-high heat.
Stir in the sugar and salt.
When the liquid comes to a boil, stir in the rice.
Reduce the heat to low and simmer until the rice absorbs all the liquid. Use a fork to fluff the rice.
Creative Plating Idea For Father's Day
To serve this Dad’s Day Meal, place the rice onto a large platter. Remove the meat and veggies from the skewers and place on top of the rice.
Pour the curry sauce over everything. Garnish with fresh cilantro, lime wedges, roasted cashews, raisins, and coconut.
Serve with Naan bread for slopping us the extra sauce.
