Grilled Steak With Caper Sauce – Father’s Day

“Dear old Dad loves him some steak…”

I swear Father’s Day was made for the grill; the ideal meal for any father usually involves an enormous cut of meat roasted over open flame. Whether it’s the hunter instinct or intrinsic carnivorous inclinations, a grilled meal is welcoming to most men. To help you celebrate your father this Father’s Day, here is Grilled Steak With Caper Sauce. A simple preparation with robust flavor, this is a great dish to recommend to your spouse when she is asking what you want for your special meal.

For this preparation, T-bone steak is the preferred and superior cut of beef, but strip steak can be used as well. Allow the steaks to come to room temperature for uniform cooking, and season with salt and pepper. Grill over medium-high heat for 5 to 7 minutes per side for medium-rare. The caper sauce is a mixture of olive oil, fresh parsley, chopped capers, red wine vinegar, garlic, salt and pepper. Once removed from the grill and allowed to rest, serve the steaks with the caper sauce to add a rich and opulent savor to each bite. So simple and delightful, this is a sure fire way to bless your father with a wonderful meal he will remember – Happy Father’s Day.

Serves: 8

Grilled Steak With Caper Sauce Ingredients

  • ½ cup olive oil, plus more for the grate
  • 2 cups chopped fresh flat-leaf parsley leaves
  • ¼ cup capers, chopped
  • 2 tablespoons red wine vinegar
  • 1 clove garlic, chopped
  • kosher salt and black pepper
  • 3 T-bone steaks (about 1 1/4 inches thick; 4 1/2 pounds total) or 3 pounds strip or flank steak

Grilled Steak With Caper Sauce Directions

  1. Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
  2. Mix together the oil, parsley, capers, vinegar, garlic, 1 teaspoon salt, and ¼ teaspoon pepper in a medium bowl.
  3. Season the steaks with 2 teaspoons salt and ½ teaspoon pepper. Grill, until an instant-read thermometer inserted in the center registers 140° F, 5 to 7 minutes per side for medium-rare. Let rest at least 5 minutes before slicing. Serve with the caper sauce.

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