Dad Food : Hearty, No-Fuss Beef Dinner

FATHER’S DAY MENU

Mixed baby greens and blue cheese with vinaigrette

Bistec With Onion and Rosemary

Garlic-steamed new potatoes

French loaf or baguette

Brownie ice cream sundae with kahlua

A Father’s Day dinner should be hearty, familiar and delicious--and the preparation should be quick and fuss-free.

This fast menu begins with a melange of fresh greens topped with thin slivers of blue cheese. Pick up a bag of mesclun or assorted baby salad greens and toss them with a light vinaigrette, a pleasant change from a creamy dressing.

The beef entree is a hybrid. It borrows its tangy taste of vinegar and lemon from the cuisine of Spain, its Asian accent from soy sauce and its cosmopolitan airs from the sliced onions. The bistec is accompanied by tiny red potatoes, which you can cook quickly by steaming in a covered pot with garlic. Drain, then add a dab of butter and return to heat just long enough to melt it.

Dessert looks special, but it’s a cinch to make. Dress up a fudgy brownie bar with old-fashioned vanilla ice cream and dribble on streams of Kahlua or Dad’s favorite liqueur. For speed, the brownie can be store-bought, although there’s nothing quite like the wonderful aroma of brownies baking in the oven--even if they’re only made from a mix.

BISTEC WITH ONION AND ROSEMARY

Staples

1 onion

2 large cloves garlic

Soy sauce

1 tablespoon balsamic or cider vinegar

Salt, pepper

Oil

1 to 2 tablespoons butter

Shopping

12 baby new potatoes

1 1/2 pounds top sirloin steak

1 lemon

1 bunch fresh rosemary

Optional Side-Dish Shopping

French loaf or baguette

8 ounces mixed baby greens

3 ounces blue cheese

Brownies or brownie mix

Vanilla ice cream

1 bottle kahlua or brandy

1. Cut 1 onion in 1/8-inch thick slices. Crush 2 large cloves garlic. Chop 1 teaspoon rosemary leaves.

2. Cook 12 baby new potatoes in boiling salted water with crushed garlic in covered saucepan 8 to 10 minutes. Drain off liquid and stir in 1 to 2 tablespoons butter. Reheat.

3. Cut 1 1/2-pound piece top sirloin steak crosswise into 3 to 4 pieces, then slice each piece horizontally to make 6 to 8 thinner pieces.

4. Mix beef with 1 tablespoon soy sauce, rosemary, 1 tablespoon balsamic vinegar and freshly ground pepper to taste.

5. Heat 1 teaspoon oil in heavy skillet or large stovetop grill over high heat. Add beef pieces and sear both sides until nicely browned but rare inside, about 5 minutes. Remove to plate and set aside.

6. Reduce heat to medium and add onion to skillet. Saute until tender-crisp. Remove onion and add to beef.

7. Stir 3 tablespoons soy sauce and 1/4 cup water to skillet. Bring to boil. Add meat and onion, cover and cook briefly until meat is done to desired doneness. Sprinkle with 2 tablespoons lemon juice and salt to taste. Serve with garlic potatoes.

Makes 3 to 4 servings.

Note: Add 1 tablespoon capers to beef, if desired. Recipe may be doubled or tripled easily.