Today Show: Carson Daly Grilled Steak Recipe with Board Dressing

Today Show: Carson Daly & Siri Pinter

As Today’s Kitchen kicked into gear for Father’s Day, Carson Daly and his fiancee, Siri Pinter, teamed up on a menu of Grilled Steak with Board Dressing and Zucchini and Summer Squash Gratin.

Daly said he found this steak recipe in Adam Perry Lang’s cookbook, Serious Barbecue. What do you think about this as a meal for dad on his special day?

Today Show: Carson Daly Grilled Steak Recipe with Board Dressing Ingredients

• 4 to 6 Rib-Eye, T-Bone, and/or Strip Steaks
• Salt & Pepper

Basting Ingredients

• 10 crushed cloves Garlic
• 4 tbsp Unsalted Butter
• 1/4 cup fine chopped savory Herbs
• 1/4 cup Canola Oil

Board Dressing Ingredients

• 2 tbsp fine chopped Flat-Leaf Parsley
• 6 tbsp Olive Oil
• Black Pepper

Carson Daly: Today Show Grilled Steak with Board Dressing Recipe Directions

1. Give the steaks a generous coating of salt and pepper, pressing the meat into the spices.
2. Brush the steaks with canola oil and preheat a grill to medium high.
3. Mix the basting ingredients and place them in a heatproof pan. Warm this on the grill over indirect heat.
4. Cook steaks to medium rare on the grill.
5. Baste the steaks often during cooking, flipping the meat halfway through cooking. They should start to caramelize and/or char after 15-25 minutes. Steaks are medium rare at an internal temperature of 125 F.
6. Combine the dressing ingredients.
7. Let steaks rest off the heat for about two minutes. Then slice the meat and coat the slices in the dressing.
8. Serve steak with Zucchini and Summer Squash Gratin.

Today Show: Siri Pinter Zucchini and Summer Squash Gratin Recipe Ingredients

“This is an alternative to a potato gratin,” Siri Pinter said of this side dish. It’s a way to keep things lighter and healthier during hot summer weather. Yum!

• 2 Zucchini
• 1 minced Shallot
• 1/4 cup grated Parmesan
• 2 Yellow Squash
• 2 minced cloves Garlic
• 1/4 cup Breadcrumbs
• 2 tbsp Olive Oil

Siri Pinter: Today Show Zucchini and Summer Squash Gratin Recipe Directions

1. Preheat the oven at 400 F and prepare a square baking dish with nonstick spray.
2. Thinly slice the squash and zucchini to 1/8” thick.
3. Heat olive oil on medium. Saute garlic and shallots in the oil until you can smell their aromas.
4. Add squash and zucchini, sauteing for another five minutes and tossing often; salt and pepper.
5. Stir breadcrumbs with parmesan in a small bowl.
6. Arrange half the veggies in the bottom of the prepared baking dish. Top this with a layer using half the cheese-crumb mixture.
7. Repeat another layer of vegetables, followed by the final layer of cheese-crumb topping.
8. Cover with foil and bake 20 minutes. Then bake uncovered for 10 more minutes, until bubbly and golden.