A Father’s Day Feast Fit for a King

Celebrate El Día de Los Padres with a delectable three-course menu sure to please all of the dads in your life.

Appetizer: Spring Asparagus Salad

Serving Size: 4


1 tablespoon rice vinegar

1 teaspoon red wine vinegar

1 teaspoon soy sauce

1 teaspoon white sugar

1 teaspoon Dijon mustard

2 tablespoons peanut oil

1 tablespoon sesame oil

1 1/2 pounds fresh asparagus, trimmed and cut into pieces

1 tablespoon sesame seeds


1. Whisk together rice vinegar, red wine vinegar, soy sauce, sugar and mustard. Drizzle in the peanut oil and sesame oil while whisking vigorously.

2. In a pot of boiling water, add the asparagus and cook three to five minutes until just tender, but still mostly firm. Remove and rinse under cold water.

3. Toss the dressing and the asparagus together. Sprinkle with sesame seeds to serve.

Entrée: Grilled Skirt Steak with Salsa Verde

Serving Size: 4



1/4 cup finely chopped flat-leaf parsley

2 tablespoons finely chopped rosemary

2 tablespoons finely chopped thyme

4 garlic cloves, minced

1/4 cup extra-virgin olive oil

2 pounds skirt steak


1 packed cup parsley leaves

1 packed cup basil leaves

1 packed cup mint leaves

2/3 cup capers, drained

2 large oil-packed anchovy fillets, drained and chopped

1 garlic clove, chopped

1 tablespoon Dijon mustard

1 teaspoon sugar

1/4 cup extra-virgin olive oil

Salt and fresh pepper

Smoked paprika


1. Combine parsley, rosemary, thyme, garlic and olive oil. Spread the mixture all over the steak. Cover and refrigerate for at least four hours.

2. In a food processor, combine parsley, basil, mint, capers, anchovies, garlic, mustard and sugar and process to a paste. While the machine is running, slowly pour in the olive oil. Add salt and black pepper to taste.

3. Scrape most of the marinade off the steak and season with salt and pepper. Grill for three minutes. Flip the steak over and grill for two minutes longer, until browned outside and medium-rare within. Transfer to a cutting board and let rest. Slice the steak and sprinkle with smoked paprika. Serve with salsa verde.

Dessert: Key Lime Pie Bars

Serving Size: 4



11/2 cups crushed graham crackers

2 tablespoons sugar

1/3 cup butter, melted

1/2 cup sweetened flaked coconut


3 cups sweetened condensed milk

1/2 cup sour cream

3/4 cup key lime juice

1 tablespoon grated lime zest



1. Combine the crumbs, coconut, sugar and butter. Blend well. Press onto the bottom of a 9-inch pan.

2. Bake at 350 F for eight minutes; cool on wire rack.


1. Preheat oven to 350 F.

2. Combine condensed milk, sour cream, lime juice and lime rind. Mix well and pour into graham cracker crust.

3. Bake in preheated oven for five to eight minutes. Cool pie thoroughly before serving. Cut bars and garnish with whipped cream and coconut or lime pieces.