RECIPES: Father's Day Flank Steak

June 13, 2008— -- Father's Day weekend is here, and many dads will be heading to the yard to fire up the grill. "GMA Now" asked our chef and food stylist Karen Pickus to share some of her favorite recipes she thought were perfect for a Father's Day feast.

Please find Pickus' recipes for flank steak, potato salad, rhubarb pie and vanilla bean ice cream below:

This is a wonderful marinade for flank steak, a relatively inexpensive cut of beef, which becomes tender but toothsome under this robust marinade. When paired with my potato salad and a green salad with my balsamic dressing, you are in for a low-maintenance but high octane Father's Day celebration!

Ingredients:

Method:

Place steak in a 9" x 13" glass dish. Then, in a food processor, combine all of the remaining ingredients. Pour marinade onto the steak and turn several times to coat the steak with the marinade. Cover with plastic wrap and refrigerate for 7-8 hours. When ready to grill, set grill on high. Place steak on hot grill and cook for 3-5 minutes on each side for medium rare (125-130 degrees). Remove steak from grill and let stand for 10-20 minutes before slicing. Meanwhile pour the marinade into a small pot and bring to a boil. Simmer for 2 minutes and strain into a sauce server. Cut the steak into thin diagonal slices and serve the sauce along with the steak.

This Potato Salad is great for a summer gatherings. It combines the wonder of fresh herbs with the power and punch of mustard and shallots, finished with the salty accent of briny capers. A favorite of friends and family!

Ingredients:

Method:

Place washed potatoes in a 4-quart pot. Cover with water. Add 2 tsp. salt to the pot. Cover and bring to a boil. Simmer potatoes for 15 to 20 minutes until fork tender. Meanwhile make the dressing. In a large bowl combine the herbs, shallots, and capers. Whisk in the vinegar and mustard. Slowly whisk in the olive oil to make an emulsion. Season with the salt and pepper. When the potatoes are cooked, drain well in a colander, add the warm potatoes to the dressing and toss with a rubber spatula gently until all the potatoes are coated with the dressing. Place in a serving bowl and serve warm or at room temperature along with the steak.