Father's Day with Chef Zara Abbasi

Steak Chimichurri 

Ingredients:

• 1-2 ribeyes (no set amount, just whatever/how much you want to eat)
• 1 bunch Italian parsley 
• 1/2 to 1 bunch cilantro 
• 4-6 cloves garlic
• 2-3 Tbs fresh oregano (2-3 tsp if dried)
• Juice of 1/2 lemon (can use more or less if desired)
• Salt and pepper to taste
• 1 cup good quality olive oil 
• red pepper flakes (optional)

Chimichurri Instructions:

Chimichurri can be made using two different methods. One way is by hand and the other is by blender. The hand method will give you a chunkier sauce and all the individual ingredients are more visible. Using a blender is easier and emulsifies everything into a cohesive sauce. 

By hand: Wash and dry your herbs and then on a large cutting board, chop tall herbs and garlic as fine as you can get them and add into a bowl. Add in the remaining ingredients and mix. Taste to check for seasonings. You can add more of whatever you’d like. Let it sit for the flavors to infuse. 

Blended: Add all ingredients into a blender and blend until incorporated. Taste for seasonings. Store in covered container in the fridge. 

Steak Instructions:

1. Season both sides with salt and pepper. Place in a ziplock bag and add in 2-4 Tbs of the chimichurri and allow to marinate at least until meat is at room temp for 30-40 minutes. Can marinate overnight in the fridge if necessary. 
2. When ready to cook the steak, Cast Iron, Stainless Steel, or a standard grill are the best options. Make sure meat is at room temperature. Add in a bit of oil and heat pan to medium high heat.
3. Sear steaks for 1-2 minutes on each side depending on thickness and on level of doneness you prefer. 
4. After searing the steaks, allow them to rest on a slicing board. After resting for a few minutes, heat pan again and add in additional 2-3 Tbs of chimichurri into hot pan. 
5. Slice steaks into desired thickness and "flash fry” in the hot chimichurri and remove immediately. This step helps infuse the steak with extra flavor.

Potato Salad

Ingredients:

• 3 pounds Yukon Gold or red potatoes, washed and cut into bite-sized chunks
• 8 slices thick-cut bacon, cooked and chopped
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 2 stalks celery, finely diced
• ½ medium red onion, finely chopped
• 2 tablespoons fresh chives, chopped
• 1 teaspoon salt, adjust to taste
• ½ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder (optional)

Instructions:

1. Place the cut potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes or until potatoes are fork-tender but not falling apart.
2. Drain well in a colander and let cool slightly (about 10 minutes).
3. While potatoes cook, heat your skillet over medium heat. Add bacon slices and cook until crispy, about 6-8 minutes, flipping occasionally.
4. Transfer bacon to a paper towel-lined plate to drain excess fat. Once cooled, chop into bite-sized pieces.
5. In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, garlic powder (if using), salt, and pepper until smooth and creamy. Taste and adjust seasoning as needed.
6. Add the warm potatoes to the bowl with dressing. Gently fold in celery, red onion, chives, and half of the chopped bacon. Stir carefully to coat everything without mashing the potatoes.
7. Cover the salad and refrigerate for at least 1 hour to let flavors meld.
8. Just before serving, sprinkle the remaining bacon on top for a fresh crunch.

Peanut Butter Pie

Crust Ingredients:

• 14 whole (196 grams) chocolate graham crackers* 
• 1 tablespoon light brown sugar
• 7 tablespoons (99 grams) unsalted butter, melted

Filling Ingredients:

• 8 ounces (227 grams) cream cheese, at room temperature
• 3/4 cup (94 grams) powdered sugar plus 2 tablespoons, divided
• 1 cup (270 grams) creamy conventional peanut butter
• 1 cup (240 grams) heavy whipping cream
• 1 teaspoon vanilla extract

Topping Ingredients:

• Melted peanut butter
• Melted chocolate
• Mini Reese’s cups
• Peanut butter chips

Instructions:

Preheat the oven to 325°F.

For the crust:

1. Add crackers and sugar to a food processor and process until finely ground.
2. Add the butter and pulse until moistened.
3. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate.
4. Bake until fragrant, about 10 to 12 minutes. Cool completely on a wire rack.
   

For the filling:

1. In a large bowl, use an electric mixer to beat the cream cheese, 3/4 cup powdered sugar, and the peanut butter until light and fluffy, about 3 minutes.
   
2. In a separate bowl, use an electric mixer with the whisk attachment to whip the heavy cream until thick and light. Add in the remaining 2 tablespoons of powdered sugar and the vanilla extract and continue to whip until stiff peaks form.
   
3. Gently fold the whipped cream into the peanut butter mixture. Pour into the prepared pie shell and freeze for 3 hours or chill in the fridge at least 6 hours.
   
4. Place your melted peanut butter and melted chocolate in separate resealable bags or piping bags. Snip off a tiny corner of the bag's tip. Squeeze slightly to drizzle the melted peanut butter and melted chocolate over your pie. Top with mini Reese's cups and peanut butter chips. Serve frozen or refrigerated.