Father’s Day Steaks Two-Ways

Last month, in my previous Litehouse blog post, I wrote about the tradition of Mother’s Day Brunch. Our biggest Father’s Day tradition has always been grilling out. Both my husband and father do not typically cook, but they will grill anything you want: salmon, chicken, vegetables or steak. It may seem strange on a day to celebrate fathers, but I bet my dad will be the one working the grill this Father’s Day!

We don’t typically purchase steak because of the price, but this special occasion always calls for a visit to the local meat counter. Especially because I asked my husband if there was anything he wanted for Father’s Day and do you know what he said? Steak. That makes my job easy and this recipe is perfect! Make this Father’s Day steak two-ways and you will feel like you’re in a steakhouse! Everyone has his or her favorite cut of steak. Mine is filet mignon, but I grilled New York Strip for this recipe. According to Bon Appétit, the five best steaks to grill are: rib eye, hanger, flat iron, skirt and porterhouse. Flat iron and skirt steak are very cost effective cuts.

Father’s Day Steaks Two-Ways On Grill

Fresh mushrooms and onions are combined with tasty Litehouse dressings and grilled on foil at the same time as the steaks. The grilled veggies are then tossed with creamy blue cheese, the perfect steak topping. Cherry tomatoes actually burst while being cooked, allowing the tomatoes and their juices to combine with the Litehouse Balsamic Vinaigrette Dressing and Freeze Dried Herbs. This is one flavorful and fresh steak topping!

Grilled Mushrooms and Onions

If you aren’t big steak eaters, this mushroom or tomato combination would be perfect on top of grilled chicken, hamburgers or even hot dogs. Do you do anything special for Father’s Day? Let us know if you try these steak toppings!

Father’s Day Steaks Two-Ways

Serves 4 | Finish in 20 - 22 minutes

You can’t beat grilled steaks for Father’s Day! Top those delicious steaks with a tomato and mushroom topping that your dad will love.


  • 4 Steaks of choice
  • Salt and Pepper

Tomato Topping

  • 2 c. Cherry Tomatoes
  • 2 tbsp. Litehouse® Freeze Dried Spring Onions
  • 1 tsp. Litehouse® Freeze Dried Cilantro
  • 3 tbsp. Litehouse® Balsamic Vinaigrette

Mushroom Topping

  • 1 ½ c. Sliced Portobello Mushrooms
  • ¾ c. Sliced Yellow Onion
  • 3 tbsp. Litehouse® Italian Dressing
  • ½ c. Litehouse® Simply Artisan Blue Cheese Crumbles


  1. Preheat grill to medium high heat.
  2. Sprinkle the steaks with salt and pepper.
  3. Prepare two foil pans by placing 2-3 aluminum foil sheets together and folding up the sides.
  4. Place all of the tomato topping ingredients in one foil pan.
  5. Place all of the mushroom topping ingredients in a separate foil pan (leaving out the blue cheese).
  6. Place the steaks and steak toppings on the grill. Grill about 5-6 minutes per side or until your preferred doneness.
  7. Add the blue cheese to the mushrooms while still warm.
  8. Top each steak with either the tomato or mushroom topping.

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