Recipes: We’ve found the perfect menu for Father’s Day. It starts with a steak.

Zhoug, a condiment from the Middle East, brings spices and bright, fresh and herbal flavors that perfectly balance the richness of the steak. We use a food processor to minimize knife work, but if you prefer you can chop the herbs, garlic and chili by hand. If you’re using a flank or skirt steak, cut the meat into two or three pieces that fit well in the pan.

1/3 cup extra virgin olive oil

1 bunch fresh cilantro or flat-leaf parsley

3 tablespoons lemon juice

2 medium garlic cloves, crushed and peeled

1 teaspoon ground coriander

1 jalapeño pepper, stemmed and seeded

1½ pounds beef flat iron steak or flank steak or skirt steak (see main note), trimmed

Kosher salt and ground black pepper

2 teaspoons of neutral oil

Lemon wedges and fresh herbs, optional, for garnish

In a food processor, purée the olive oil, cilantro, lemon juice, garlic, cilantro and chilli. Transfer to a small bowl and season with salt and pepper; put aside.

Season the steak with salt and pepper. In a 12-inch skillet, heat neutral oil until just smoking. Add steak and cook until nicely browned on both sides, turning once. For a medium-rare steak, the core temperature should reach 120 degrees. Transfer to a platter and top with half the sauce. After 10 minutes, thinly slice the steak against the grain, return it to the dish and spoon the remaining sauce over. Garnish with lemon wedges and fresh herbs, if desired.

Croatian mashed potatoesConnie Miller/of CB Creatives

Croatian mashed potatoes

Makes 4-6 servings

Croatian restani krumpir is a hearty rustic dish of mashed potatoes sprinkled with onions that are sautéed until tender and sweet, and is often seasoned with paprika and brightened with fresh herbs. Our version, inspired by the potatoes we tasted at Samoborska Klet restaurant in Zagreb, is a one-pot recipe. The onion is caramelized, then set aside while the potatoes cook. Rather than boil whole or chunk potatoes in plenty of water, we cut them into unpeeled slices and steam them in the covered pot with just enough water to facilitate even cooking and avoid Burns. This keeps the potatoes from absorbing a lot of moisture to ensure they taste rich and earthy instead of thin and washed out.

Be sure to rinse the sliced ​​potatoes before cooking. Rinsing removes excess starch so that the finished dish has a creamy consistency and is not dense and sticky. Also be sure to cook the potatoes well – they should almost crumble when skewered so they can be easily mashed with a wooden spoon. This dish is a perfect accompaniment to sausages, braises or stews.

2 tablespoons grapeseed oil or other neutral oil

1 large yellow onion, chopped

Kosher salt and ground black pepper

2 pounds Yukon Gold potatoes, unpeeled, halved lengthwise and sliced ​​about ¼ inch thick

4 tablespoons (½ stick) salted butter, cut into 4 pieces

¼ teaspoon sweet paprika, plus more for serving

2 tablespoons finely chopped fresh chives, divided

In a large Dutch oven over medium heat, heat oil until shimmering. Add the onion and ¼ teaspoon salt, then cook, stirring occasionally, until softened and golden brown, 22 to 25 minutes. Remove the pot from the heat. Transfer the onion to a small bowl and set aside; reserve the pot.

In a colander placed under cold running water, rinse the potatoes. Drain well, then add to the pot. Stir in ¾ cup of water and ½ teaspoon of salt, then spread the potatoes in an even layer. Cover and bring to a boil over medium-high heat. Reduce heat to medium and cook over low heat, stirring occasionally, until slices almost fall apart when pricked with a skewer, 18 to 20 minutes.

If any water remains, increase to medium-high and cook, uncovered and stirring often, until no moisture remains. Reduce heat to low, add butter and cook, stirring and mashing potatoes with a spoon, until butter is melted and incorporated, about 1 minute. Stir in onion, paprika and ¼ teaspoon salt and pepper. Stir in 1 tablespoon chives, then taste and season with salt and pepper. Transfer to a serving platter. Sprinkle with additional paprika and remaining chives.

Banana Custard Pie With Caramelized Sugar, before and after baking.Connie Miller/of CB Creatives

Banana and caramelized sugar pie

Makes 8-10 servings

Handmade, freshly baked pies sold by the slice are a specialty of the seaside town of Yelapa, in the state of Jalisco on Mexico’s west coast. Inspired by these Yelapa delights, recipe writer Paola Briseño-González has created a simple banana cream pie with a solid, sandy-textured crust. We’ve adapted her recipe, tossing a banana into the custard mixture instead of just scattering slices over it, for a creamy filling infused with tropical flavor.

As with most custard pies, this crust needs to be pre-baked, so you’ll need pie weights (about 2 cups works best to prevent shrinking and slipping during pre-baking). And if you own a kitchen torch, this pie is a good reason to dig it up. This is an optional step, but sprinkling the baked, cooled pie with sugar and searing it until caramelized elevates the dessert, giving it a crunchy surface and a lovely dappled appearance.

Be careful not to choose overripe bananas, but overripe ones won’t work either. Bananas should be ripe so they are sweet and creamy, but not so ripe that they are brown and mushy in texture.

The dough should not be made in advance; it’s easier to work with when it’s just been done. Also be careful not to wrap it too thin; aim for ¼ inch thickness. If the dough tears while putting it in the pie plate, just fix it; it’s very forgiving like that.

Serve the slices with lightly sweetened and lightly whipped cream.

Tightly covered, leftovers will keep in the refrigerator for up to three days (although if you caramelize the surface, the sugar crust will gradually soften).

1½ cups (195 grams) all-purpose flour

½ tsp table salt, divided

4 tablespoons (57 grams) salted butter, cut into pieces

¼ cup (57 grams) vegetable shortening, cut into pieces

1 pound ripe but firm bananas

2 large eggs, plus 1 large egg yolk

¼ cup whole milk

1 can (14 ounces) sweetened condensed milk

1 teaspoon vanilla extract

3 tablespoons (40 grams) white sugar (optional, to caramelize the surface)

Heat the oven to 375 degrees with a rack in the middle position. In a medium bowl, whisk together flour and ¼ tsp salt. Make a well in the center; put aside.

In a small saucepan, combine butter, shortening and ¼ cup water. Bring to a boil over medium-high heat, stirring to melt the solids. As soon as they are melted and the mixture is simmering, pour it into the well of the dry ingredients. Working quickly, stir with a silicone spatula until the dry ingredients are evenly moistened and there are no dry patches; the dough will be very soft and resemble moist mashed potatoes.

Turn the dough out onto a large sheet of plastic wrap and, using your hands, shape it into a 6-8 inch disc. Cover the disk of dough with another large sheet of plastic wrap and roll it into a 12-inch round of equal thickness. Peel off the top plastic sheet. Using the bottom plastic sheet, carefully invert the round into a 9-inch pie plate, centering it as best you can. Place the dough, still on the plastic, in the corners and on the sides of the pie plate. Carefully peel off the plastic. If necessary, seal any tears in the dough. Cut the excess dough and flute or crimp the edge. Carefully line the dough with a large sheet of foil, pressing it gently in the corners and sides, then fill with about 2 cups of pie weight.

Bake until the dough is set, about 20 minutes. Carefully lift the foil with the weights, then prick the pie shell with a fork to deflate air bubbles and prevent new ones from forming. Bake until the shell is lightly browned, another 12 to 15 minutes. Transfer to a wire rack to cool until barely warm to the touch. Reduce the oven to 325 degrees.

Peel the bananas and cut them into ¼ inch rounds. Lay as many slices into the pie crust as possible in a tightly packed single layer, then place the pie plate on a rimmed baking sheet. Add the remaining banana slices to a blender, along with the whole eggs plus the yolk, milk, condensed milk, vanilla, and the remaining ¼ teaspoon salt. Blend until smooth, 15 to 30 seconds.

Pour the mixture into the pie shell, taking care not to overfill it (some banana slices will rise to the surface); the pie shell may not contain all of the filling, depending on how much it shrinks during pre-baking.

Carefully transfer the baking sheet to the oven and bake until the filling is puffed and lightly browned around the edges and the filling shakes only slightly when the pie plate is gently shaken, 55 to 65 minutes. Transfer to a wire rack and let cool to room temperature.

If caramelizing the surface, sprinkle the sugar evenly over the cooled pie. Using a kitchen torch, caramelize the sugar until it is mottled brown. Serve within an hour, before the sugar crust softens.

The pie is also good served cold, but if caramelizing the sugar, do so just before serving, as refrigeration will soften the sugar crust.

Christopher Kimball is the founder of Milk Street, home to a magazine, school, and radio and television broadcasts. Globe readers get 12 weeks of full digital access, plus two issues of the print magazine Milk Street, for just $1. Go to Send your comments to [email protected]

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