They say the way to a man's heart is through his stomach. This Father's Day, we get Singapore's most dude-friendly restaurants and bars to share their recipes for indulgent meat feasts, manly drinks and other creative mash-ups that you can recreate at home as a very special treat for Dad.
About the chef
Diego Jacquet began his career in his hometown of Buenos Aires in 1993 as an apprentice in renowned Argentine Chef Francis Mallman’s kitchens, before padding up his resume with stints in now-defunct El Bulli in Spain, and the award-winning Aquavit in New York. Besides helming modern Argentinean restaurant Zoilo in London, he is also chef-patron of Bochinche in Singapore, where he combines bold flavours, quality produce and vibrant expressions of colourful Argentinean culture.
What makes this perfect for Father's Day
"We all know how dysfunctional chefs can get: I usually leave my home at 7am after preparing breakfast for my kids and only get back around midnight when they are soundly asleep. Thus, Sundays are the most important day in the week for our family, as we get the chance to spend the whole day playing, cooking and having fun together. Grilling is something that we enjoy doing in the summer and my son, Tomas, who turns 5 this year, loves to grill sausages, breads and meat. We also enjoy simple dishes that are full of flavor like grilled meats, salads and even baking cakes together.
Father’s day is the best of all these precious Sundays. They usually surprise me with a big breakfast, kisses and songs, which never fail to make me the happiest dad in the world.
As an Argentine, there is nothing better than a simple yet flavourful grilled steak with grilled peppers and chimichurri. It is easy to prepare and perfect for football nights with the lads," says chef Jacquet.
Grilled Flank Steak with Peppers and Chimichurri by Diego Jacquet
Serves 6
Ingredients
- 1 flank, about 1.2kg, trimmed
- 6 peppers
- 3 garlic cloves, finely chopped
- 1 tbsp parsley, finely chopped
- Sea salt and pepper to season
- Olive oil for cooking
For the chimichurri:
- 6 garlic cloves, finely chopped
- 1 small bunch fresh parsley, finely chopped
- 1 small bunch fresh oregano, finely chopped
- 1⁄2 bunch thyme, picked
- 1⁄2 bunch spring onions, finely chopped
- 1 tbsp. chili flakes
- 1 tsp paprika
- Juice of 2 lemons
- 1⁄4 cup balsamic vinegar
- Sea salt and pepper to season
- Olive oil
Method:
- Prepare the chimichurri in advance, the earlier the better as it will give it a stronger flavour.
- To make the chimichurri, combine all ingredients aside from salt, pepper and oil, in a bowl and mix well, leave at room temperature for 1 hour.
- Whisk in enough olive oil to cover ingredients, season with salt and pepper and mix well. Set aside at room temperature to allow the flavours to marry.
- Prepare the grill and heat the charcoal. Take flank out of the fridge and let it warm up to room temperature. Don’t season it before cooking; I prefer to do this when it’s on the grill.
- To prepare the peppers, oil them lightly, then place them directly on the grill until the skin gets charred and turns black. Next, place the peppers in a bowl, cover with cling film and leave it to cool. Peel the charred skin from the peppers and mix with chopped garlic and parsley.
- Place whole flank on the medium to low heat part of the grill, and season it generously with sea salt and pepper.
- Leave it to cook for about 30 to 40 minutes per side, until flank is well coloured and tender.
- Once done, leave it to rest for 10 minutes.
- To finish, slice the flank and transfer to a big platter together with the grilled peppers and drizzle with large amounts of chimichurri.
- Serve and enjoy.
