This is my Dad.

A younger version of course.
This picture was taken 29 years ago in Wichita, Kansas. Any guesses as to why? Okay, the scrubs probably gave it away. But! In case you hadn’t guessed, this is my dear ol’ Dad sporting hospital scrubs because yours truly was being born. Yep, yep! I didn’t know this at the time for obvious reasons of being a newborn and the whole cognitive thing, that starting on February 25th, 1983, I would be the luckiest girl in the world.
My Dad is top notch. A true champion in my hazel-colored eyes. He’s the kind of Dad that always listens even when you’re a crazy sixteen year-old girl bawling about how a stupid boy broke your heart and life is going to end.

He’s the kind of Dad that would also inform that sixteen year-old girl to lay off the heavy colored lipstick. Natural is always better.

He’s the kind of Dad that will show you how organization can be fun. Highlighters are key.
He’s the kind of Dad that helps you write campaign speeches for Student Council, explains the importance of a budget, and shows up after driving halfway across the state of Kansas just to watch you pitch a softball.
He’s the kind of Dad that will hold your pinky when you’re a very sick little girl and tell the story at your wedding reception leaving not a single dry eye in the place.
How did I get so lucky?
As I started typing this post, it took a serious amount of hand waving towards the eyeballs to fight back tears. What can I say, I’m a daddy’s girl. But this post is not just about my Dad, but all the fathers out there in the world. This Sunday, as we celebrate Father’s Day, I want to share a meal with you that happens to be my Dad’s favorite. Who knows? Maybe it could become your Dad’s favorite too!
There’s something to be said for a father’s love of steak. It’s primal in a way. I think if my Dad had said chicken, I might have been scared. Just a little. This peppered steak recipe is sure to bring a smile to his face because there’s a magical ingredient used to lock in the flavor, cornstarch. Gasp! I know it sounds totally bonkers, but if you rub it on the steaks with salt and pepper, stick it in the freezer and grill it up, you will move into first place in the favorite child rankings.

Of course the meal doesn’t end with the steak. Pshhhh. Please. Bake a russet potato until it’s golden brown and top it with butter, sour cream, and chives. Slather a corn cob with butter and sprinkle some spicy Emeril Essence on top to kick it up a notch. Grill until charred perfection appears.

Even though we can talk all day about carbs and delicious proteins, Dads still need a bit of green in their life. Enter a fresh garden salad with a Dijon vinaigrette.

And because it’s Father’s Day you must have dessert! Try making these spicy brownies or all occasion chocolate cake. Or, if you want to sit on the back porch with a glass of Irish Whiskey and smoke cigars with your Dad, then that’s totally kosher, too.

Happy Father’s Day!
Peppered Steak 
(the steak is slightly adapted from Giada De Laurentiis)
Serves 2
Prep Time: 30 minutes
Cook Time: 1 hour
Ingredients:
for the steak:
2 8-oz. steaks of your liking (I used boneless for this post)
1 tablespoon corn starch
2 teaspoons kosher salt
2 1/2 teaspoons black course pepper
for the baked potato:
2 russet potatoes
2 tablespoons butter
sour cream, garnish
chives, garnish
for the corn-on-the-cob:
2 husks of corn, cleaned and prepped
2 tablespoons unsalted butter
2 tablespoons Original Emerril Essence
for the garden salad:
4 cups mixed greens
1 cup grape tomatoes
1/4 cup red onion, julienne
1/2 cucumber, sliced
for the vinaigrette:
1/4 cup olive oil
2 teaspoons red wine vinegar
1 teaspoon honey
1 teaspoon granulated sugar
1 1/2 teaspoons Dijon mustard
Salt and pepper
Directions:
for the steak:
Mix together salt, pepper, and corn starch in a bowl. Place steaks on a small baking sheet. Cover both sides with corn starch mixture and place in the freezer for 30 minutes. It sounds weird, but just go with me. Once 30 minutes has passed, preheat gas grill to medium-high heat. Cook steaks 5 to 7 minutes on each side until desired doneness is achieved.
for the baked potato:
Preheat oven to 400 degrees. Wash potatoes and pat dry. Take a fork and poke 4 holes on each side of the potato. Place potatoes on a baking sheet and bake the potatoes for about 45 minutes to an hour until golden brown or soft. Let the potatoes slightly cool then, top each potato with 1 tablespoon of butter, sour cream, and chives.
for the corn-on-the-cob:
Preheat gas grill to medium-high heat. Take a piece of foil and spray it with non-stick cooking spray. Rub one tablespoon of butter all over the corn. Sprinkle 1 tablespoon of Emrill Essence all the corn. Wrap foil around the cob. Repeat with second cob. Place on grill and grill for 30 minutes, flipping once.
for the garden salad: 
Wash and prep all ingredients and place in a bowl for serving.
for the vinaigrette:
Mix all ingredients in a bowl and toss with garden salad ingredients