Fire up the barbecue for sizzling Father’s Day steaks

As Father’s Day approaches, I always think of a conversation with my grandfather and try to learn from what he thought was a huge misjudgment on his part. He confided that it always bothered him that he did not spend more time with his family, but living through the 1930s, he was concerned about having enough and never being without.

Make time to enjoy your family and friends. Food is often a great way to show how important they are to you. Let’s prepare a menu that will warm their hearts and fuel their bodies.


Biting into a slice of this juicy fruit is a great way to deliver a good dose of antioxidants, vitamins C, A, B6 and B1 and carotenoid lycopene. This carotenoid is noteworthy because it can reduce the risk of prostate and other cancers.

A spot on the bottom with a yellowish colour determines ripeness.

Watermelon can be used in drinks and fruit and vegetable salads.

Watermelon Salad

I first tried this refreshing salad at a lakeside potluck.

  • 4 c. loosely torn, romaine lettuce (substitute in some spinach for romaine if desired) 1 L
  • 3 c. chopped seedless 750 mL watermelon
  • 1 c. chopped cucumbers 250 mL
  • 1/2 medium red onion,sliced into rings
  • 1 /4-1/2 c. balsamic vinaigrette dressing 60 to 125 mL
  • 1/2 c. crumbled feta cheese 125 mL

Combine first five ingredients. Add dressing, toss to coat, then top with cheese. Serve immediately. Serves four.

Grilled Potatoes

  • 5 medium potatoes (with skin, optional), quartered (or 20 baby potatoes)
  • 6 tbsp. olive oil 90 mL
  • 1 tbsp. minced fresh parsley 15 mL
  • 1 tbsp. fresh chopped dill 15 mL
  • salt, pepper and seasoning to taste

Place the potatoes on a piece of foil and brush with olive oil. Sprinkle the parsley, dill, salt and pepper over the potatoes.
Fold foil around potatoes and seal the edges.
Grill, covered, over medium heat for 45 to 50 minutes or until potatoes are tender. Garnish with sour cream, bacon bits and chopped green onion. Serves four to six.
Note: This can also be grilled in a barbecue safe roasting dish or baked in the oven.

Grilled Balsamic Steak

Dad’s favourite meal is often a juicy grilled steak.

  • 1/2 c. balsamic vinaigrette dressing, divided 125 mL
  • 4 boneless beef sirloin steaks (or cut of choice)
  • 2-3 peppers (varied colours), cut into quarters
  • 1/2 c. barbecue sauce of your choice 125 mL
  • Montreal steak spice

Place steaks in a sealable pan or bag and pour the dressing over top, reserving two tablespoons for the peppers. Turn meat to evenly coat. Refrigerate 30 minutes to marinate.

Heat the barbecue to medium-high heat. Remove steaks from marinade and discard marinade.
Place the steaks and peppers on the grill and brush peppers with the remaining dressing. Cook for five minutes on each side.
Medium rare is approximately 145 F (63 C) and medium is 160 F (71 C) if using a meat thermometer.
Brush with barbecue sauce and sprinkle steak spice to taste and place on a serving plate.
Let stand for eight to 10 minutes and enjoy. Serves four. – Source:

Apple Berry Pie Slice

Using fruit in dessert is a great way to add fibre to sweet treats. The addition of blueberries increases adiponectin, a hormone that manages fat lipids and blood sugar.


  • 2 1/2 c. flour 625 mL
  • 1 tsp. salt 5 mL
  • 1 c. cold butter 175 mL
  • 1 egg yolk
  • 3/4 c. ice water 175 mL
  • 1/2 tsp. vinegar 2 mL

In a bowl, mix flour, salt and sugar. Cut in the butter until the mix is large crumbs. Add the egg, water and vinegar.
Work the dough until it forms a ball, then divide dough in half. Place in a sealed container or bag and let rest in the refrigerator.

Fruit filling:

  • 4 c. apples, peeled and cored 1.25 L
  • 1 c. fresh blueberries 250 mL
  • 1 c. sugar 250 mL
  • 1 tsp. cinnamon 5 mL
  • pinch of each nutmeg and salt
  • 2 tbsp. cornstarch 30 mL

Place apples and blueberries in a large mixing bowl. Sprinkle the sugar, spices, salt and cornstarch on top of the apples and mix.
Carefully roll one-half of the dough on a floured surface into a large rectangle (nine x 13 in./ 22 x 33 cm). Place on a cookie sheet.
Spoon the fruit filling onto the pastry. To seal the pastry, whisk an egg yolk with about two teaspoons (10 mL) of water and brush around the rim of the pastry.
Roll the second half of the pastry and place on top of the apple mix. Pinch and flute the edges.
Cut vents on the top pastry layer and brush with the egg/water mixture and sprinkle with sugar if desired. Bake at 400 F (200 C) for 30 minutes until the pastry is golden.
Once cooled, drizzle with a combination of: one cup (250 mL) icing sugar, one tablespoon (15 mL) water or milk and a 1/2 teaspoon (2 mL) vanilla. Cut into squares and indulge.
Note: substitute chopped fresh rhubarb or saskatoons for blueberries, if in season.

Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact:

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