This Father’s Day focus on spending time with your dad rather than slaving away in the kitchen. It’s summer — time to get the grill out. These beef skewers are easy to make, casual to serve, and completely satisfying, especially when paired with our chimichurri and homemade mayo.
It’s really a nonrecipe: start with good steak, like NY strip or ribeye. Upgrade with dry-aged steaks— a bit more expensive but extra-flavorful, just like a steakhouse. Cut the steak into 1 1/2-inch cubes and skewer them (if you’re using wooden skewers, remember to soak them for at least 15 minutes prior to using so they don’t burn on the grill), alternating with assorted mini-peppers and cipollini or pearl onions still in their skins. Season the skewers on all sides with salt and freshly ground black pepper and brush them with vegetable oil. Grill until nicely charred.
Serve them with grilled crusty rolls and a generous dose of chimichurri.
To make Homemade Mayo (it’s super-duper easy!) all you need do is whisk together 1 large egg yolk, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and a pinch of salt and pepper. Very slowly, start whisking in 1 cup vegetable oil. Whisk, whisk, whisk, and voilá! MAYONNAISE! It really is superb, but, of course, we are very partial to Hellman’s 🙂