June kicks off the first month of Recipe Redux, a recipe challenge founded by registered dietitians, focused on adding some "healthy" to everyday, delicious meals. Grilling is this month's theme- perfect timing for Father's Day and the start of summer. 

Nothing reminds me more of Father’s Day than hearing the grill sizzle. When Father’s Day rolls around, the menu is like clockwork: grilled steaks, potato salad (the REAL kind with mayonnaise and bacon), Caesar salad, and strawberry pie. Sounds good right? Well guess what?!?! My Dad's birthday is two weeks after Father’s Day and the menu he requests is EXACTLY the same.

The Father's Day Crew- Dad, Mom, Dominic, Grandma, Gino, Cosmo, and Maxx

When I suggested a new-but not improved- Father’s Day menu, Dad pondered my suggestion. The pondering came with the fact that he knows I try to make our meals “healthier.” What he didn’t realize is that grilling is one of the healthiest ways to prepare foods- especially during the summertime. I wasn’t trying to “trick” him into eating healthier- I’ll admit I’ve done that before. He finally responded by saying, “Ok, but my birthday meal stays the same.” Note: we celebrated Father’s Day the weekend before the actual date because I was in town. Dad very well could have had steak, potato salad, Caesar salad, and strawberry pie on June 19th. 

Why did I push for sirloin kabobs on Father’s Day? Your diet does not need to go out the backdoor when it comes to summer grilling. Lean beef cuts, like sirloin, are low in fat, high in protein and packed with essential nutrients. With 29 lean cuts to choose from, it’s easy to find a tasty addition to your healthy grilling menu. Plus, fruits and vegetables are DELICIOUS when grilled- so why not pair them alongside your favorite protein? 

Succulent Sirloin Kabobs 

Ingredients:

• 2 pounds of sirloin, cut into 1 ½ inch cubes 
• 1 green bell pepper 
• 1 red onion 
• 1 pint of cherry tomatoes 

Marinade:

• 1 cup olive oil 
• ¼ cup red wine vinegar 
• 1 medium size lemon, juiced- reserve rind 
• 4 cloves of garlic, chopped 
• 1 teaspoon dried oregano 
• 1 teaspoon dried basil 
• 1 teaspoon dried thyme 

Additions: We had some portabello mushrooms on hand- I "kabobed" them and marinated with soy sauce and lemon juice

1. Combine the marinade ingredients in a large shallow bowl or ziplock bag. Add the beef cubes; cover and marinate in the refrigerator for 2 hours, stirring or turning occasionally. Remove the beef cubes from the marinade, discarding the ziplock bag. 
2. Thread the beef cubes, tomatoes, onion, green pepper, and red pepper onto the skewers, repeating the repetition. 
3. Grill, covered, over medium-heat, for 10 to 12 minutes or to your desired level of doneness, turning and basting with the reserved marinade. 

The finished kabobs with a side of cilantro-lime rice

My Dad tends to be a creature of habit, especially when it comes to his food. When my Mom or I cook, he likes us to make “extra” so he can have leftovers the following day for lunch. He drinks two cups of tea in the morning instead of eating breakfast, much to my chagrin, and has a glass of red wine every night before bed. 

Habits are comforting. To me, my Dad’s “food” habits are just that. I love that we share “unique” taste buds that allow us to eat things like oysters and duck blood soup. We sit and laugh while grossing both my Mom and brother out. I also take pleasure in “tweaking,” not changing, his dietary habits. He had his “steak” and ate it too- by grilling lean beef and adding extra vegetables to the plate, we all enjoyed another Father’s Day meal. 

For other great summer grilling recipes, check out some of my favorites.