When it comes to husbands there’s no doubt I hit the jackpot. For nearly seven years of marriage, Kenny has proven to be an incredible partner. He humors me when I’m down, encourages me when I’m afraid, supports my wild, imaginative tendencies, and loves me unconditionally. Because he is a good partner, I had a hunch Kenny would be a good father, too. Still, I never could have anticipated how good, until we welcomed our little bundle of joy two months ago.
Kenny gave me a preview of his fatherly ways while I was pregnant, as he would send messages to our baby through “the portal” (also known as my belly button). He spent hours perusing our entire library, reading to my growing belly, and even got in a good round of pat-a-cake, once the baby started kicking. He accompanied me to every pre-natal appointment, and when our son surprised us three weeks early, Kenny was beside me the entire time, beaming with pride and joy.
Our first few days as parents were tough. As I recovered from the delivery and got a taste of the sleep deprivation that would become my new normal, Kenny was right on cue to help pick up any slack. He handled diaper duty like a pro, and made sure we got to our post-partum appointments on time. I never thought I could love my husband more, but observing him grow so naturally into his new role as a father has made my love for him grow immeasurably.
My only hope on his very first father’s day is that Kenny feels appreciated, loved, and cared for, which is why I’ll definitely be spoiling him with my marinated meat and potato skewers. When it comes to food, my husband has very simple tastes. His favorite foods consist of meat and potatoes, and let’s be honest…everything tastes better grilled on a stick. The vinegar in the marinade helps to tenderize the beef, leaving it moist and easy to bite. Fresh herbs perfume the potatoes, and the char marks left by the grill add a distinctly smoky flavor that is sure to be a hit.
There isn’t anyone else I’d rather be on this journey with than Kenny, and hopefully, this fan favorite recipe will help make his day extra special.
½ lb baby potatoes
3 Tbsp red wine vinegar
3 Tbsp olive oil
2 Tbsp coarse ground Dijon mustard
2 Tbsp chopped fresh oregano
1 Tbsp chopped fresh rosemary
2 garlic cloves, finely minced
kosher salt and freshly ground pepper
1 lbs Top Sirloin, cut into 1-inch cubes
Italian parsley (optional)
Soak wooden skewers in water for several hours.
In a small saucepan, cover potatoes with water by about 1 inch, and heat over high heat. Boil until potatoes are just barely fork tender, about 5 minutes. Cut potatoes in half, or small enough so that they are roughly the size of the steak pieces.
Meanwhile, combine vinegar, oil, mustard, oregano, rosemary, garlic, salt and pepper, and divide mixture into two separate containers. In one container, add the top sirloin, and massage the mixture onto the meat. In the other container, add the potatoes, and toss to coat. Refrigerate both containers for at least 1 hour, and let the contents marinate (feel free to marinate for longer, too).
Remove the wooden skewers from the water, and thread the steak and potatoes. Grill on high heat for 2 minutes on each side. Let rest for 5 minutes, garnish with Italian parsley, and serve.