For me growing up Father’s Day dinner was always about my Dad firing up the charcoal grilling and cooking a great steak with a side of garlic butter pan fried shrimp. Tasty memories from my childhood.
Ingredients:
Asparagus Slaw
8-12 plump spears fresh asparagus
1 small red onion, thinly sliced
1 green onion, finely chopped
1 stalk celery thinly sliced on the bias
1 radish, thinly sliced into rounds then julienned
2 tbsp (30 mL) chopped fresh parsley
3 tbsp (45 mL) olive oil
1 tbsp (15 mL) cider vinegar
Salt and freshly ground black pepper to taste
Veal Steaks
4 x 6 oz (170 g) center cut veal tenderloin filet steaks. About 1 ½-2 inches (4-5 cm) thick
2 tsp (10 mL) olive oil
4 tbsp (60 mL) steak spice. I used my Ted Reader BBQ Bone Dust Steak spice, but any steak spice will do
Garlic Butter Pan Fried Shrimp
3 tbsp (45 mL) butter
2 tbsp (30 mL) olive oil
12 pieces jumbo shrimp (16/20 count), peeled and deveined
6 cloves garlic minced
½ cup (125 mL) finely diced sweet onion
Splash of craft beer
½ cup (125 mL) chopped fresh parsley
Salt and freshly ground black pepper to taste
Garnish
½ cup (125 mL) crumbled blue cheese
Method:
Cut the tips off the asparagus spears and thinly slice the tips into 3-4 strips, place in a bowl. Using a vegetable peeler shave the asparagus spears/stalks into thin slices and add to bowl. Add the red onion, green onion, celery, radish, and parsley. Drizzle with a few tablespoons of olive oil and cider vinegar. Season to taste with salt and freshly ground black pepper and gently mix. Cover and refrigerate.