Father’s Day is coming in hot — literally, because every dad you know is about to stand three inches from a grill like it’s the season finale of his favourite show.
At Kiss the Cook Catering, we believe Father’s Day isn’t about ties, socks, or novelty mugs. It’s about feeding the man who taught you how to hold a spatula with confidence and a little bit of fearlessness.
So, this year, we’re giving you a recipe that hits all the dad‑buttons: smoky, sweet, spicy, and just fancy enough that he’ll brag about it for the next 11 months.
The Recipe: Grilled Steak with Chimichurri & Crispy Corn Ribs
This dish is rugged, colourful, and wildly satisfying — basically the culinary embodiment of a dad who fixes things with duct tape but also cries at graduation.
Why This Dish Is Peak Father’s Day
- Steak supremacy — dads and red meat have a bond stronger than Wi‑Fi
- Chimichurri magic — bright, herby, zesty, and makes everything taste 20% fancier
- Corn ribs = instant crowd pleaser — fun to eat, crispy, smoky, and extremely Instagrammable
- Chef‑level but doable — impressive without requiring culinary wizardry
Ingredients
For the Steak
- 2 ribeye or striploin steaks (1–1.5 inches thick)
- 1 tbsp olive oil
- Salt & cracked pepper
For the Chimichurri
- ½ cup finely chopped parsley
- 2 tbsp chopped cilantro
- 2 garlic cloves, grated
- 1 small shallot, minced
- 1 tsp chilli flakes
- 2 tbsp red wine vinegar
- ½ cup olive oil
- Salt & pepper
- Optional: squeeze of lemon for brightness
For the Corn Ribs
- 2 ears of corn, quartered lengthwise
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt & pepper
- Optional: dash on some tagine spice and a squeeze of lime.
👨🍳 Step‑by‑Step Instructions
1. Prep the Steak
Pat steaks dry, season generously with salt, pepper, and olive oil. Let them sit at room temp for 20–30 minutes. (Dad will say “you don’t need to rest steak before cooking,” but we’re doing it anyway.)
2. Make the Chimichurri
Mix herbs, garlic, shallot, chili flakes, vinegar, and olive oil. Season to taste. Let it sit — chimichurri gets better as it chills out, just like dads on patios.
3. Make the Corn Ribs
Cut corn into quarters lengthwise (carefully — this is a “use your core strength” moment). Toss with oil, paprika, garlic powder, salt, and pepper. Grill or air‑fry at high heat until curled, crispy, and golden. Finish with a few dashed of tagine spice and a squeeze of fresh lime, if you’re feeling fancy.
4. Grill the Steak
Heat the grill to medium‑high. Cook steaks 4–5 minutes per side for medium‑rare, or until they hit that perfect internal temperature:
- Rare — 125°F (warm red center)
- Medium‑rare — 130–135°F (the dad‑approved sweet spot)
- Medium — 140–145°F
- Medium‑well — 150–155°F
- Well‑done — 160°F+ (if Dad insists, we don’t judge… out loud)
Use a meat thermometer for accuracy — even grill‑master dads secretly trust the numbers.
5. Plate Like a Pro
Slice steak against the grain. Spoon chimichurri over top. Serve with a pile of corn ribs that will disappear faster than Dad’s patience when assembling IKEA furniture.
Chef’s Notes
- Swap the cut — flank, sirloin, or even tri‑tip
- Boost the chimichurri — add oregano, basil, or jalapeño
- Corn rib upgrades — cotija, lime crema, chili oil, hot honey
- Make it a full feast — grilled potatoes, charred broccolini, and a nice bourbon lemonade
A Little Heartfelt Moment
Dads don’t always ask for much. Sometimes the best gift is a meal that says: “Thanks for everything — now sit down and let us cook for you.”
And if cooking isn’t in the cards this year…
Let Kiss the Cook Catering Handle Father’s Day
From backyard gatherings to full family feasts, we bring the flavour, the fun, and the “who made this?!” energy to every occasion.
