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    Recipes: A hearty Father’s Day menu, starring steak

    Start with a seared strip steak and salt-crusted potatoes. Finish with maple-whiskey pudding cakes.

     Seared Strip Steak  With Almond-Rosemary Salsa Verde.
    Connie Miller of CB Creatives
    Seared strip steak with almond-rosemary salsa verde.

    These recipes are part of a new partnership between Christopher Kimball and the cooks at Milk Street and the Globe Magazine’s Cooking column.

    This week we rely on bold, meaty flavors for an easy Father’s Day menu he’s sure to appreciate. We also reach for a bottle of whiskey because not only does Dad deserve it, it also amplifies the gooey richness of our simple maple-whiskey pudding cakes. Start the meal with a seared strip steak paired with a robust salsa verde spiked with anchovies, capers, and a bit of fresh rosemary. Then move on to salt-crusted potatoes, made by boiling small potatoes in heavily salted water. As the cooked potatoes dry, the salt crystalizes on the skins, creating a burst of flavor and crunchy texture.

    Seared Strip Steak With Almond-Rosemary Salsa Verde

    Makes 4 servings

    Be sure to let the steak rest on a wire rack or the bottom will steam and lose its crisp crust. If your steaks have an extra generous layer of fat, trim it to be no thicker than ¼ inch. The salsa verde can be made up to a day ahead and refrigerated, but allow it to come to room temperature before serving. 

    Don’t use steaks that are thinner than 1½ inches, or they will overcook before having time to brown. Don’t forget to rinse the capers and anchovies, which otherwise can make the salsa verde too salty.

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    1         cup lightly packed flat-leaf parsley leaves

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    ½      cup sliced almonds, toasted and cooled, divided

    ¼      cup drained capers, rinsed

    3        anchovy fillets, rinsed

    1         tablespoon minced fresh rosemary

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    2        teaspoons finely grated lemon zest, plus 2 tablespoons lemon juice

    1         garlic clove

    Ground black pepper

    ½      cup extra-virgin olive oil

    Kosher salt

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    2        14- to 16-ounce strip steaks (about 1½ inches thick), halved crosswise and patted dry

    1         tablespoon grape-seed or other neutral oil

    In a food processor, combine the parsley, half the almonds, the capers, anchovies, rosemary, lemon zest, garlic, and ½ teaspoon pepper. Process until finely chopped, about 1 minute. With the processor running, slowly add the olive oil and process, scraping the bowl as needed, until smooth. Add the remaining almonds and pulse until coarsely chopped, about 10 pulses. Transfer to a bowl and stir in the lemon juice. Taste and season with salt and pepper.

    Season the steaks on both sides with salt and pepper. In a 12-inch skillet over medium-high, heat the grape-seed oil until it begins to smoke. Add the steaks, reduce to medium, and cook until well browned on both sides and 120 degrees at the center for medium-rare, 10 to 15 minutes.

    Transfer the steaks to a wire rack set over a rimmed baking sheet and let rest for 10 minutes. Thinly slice the steaks, arrange on a platter or plates, and pour over any accumulated juices. Serve with the salsa verde.

    Salt-Crusted Potatoes (Papas Arrugadas)

    Makes 6 servings

    Salt-Crusted Potatoes (Papas Arrugadas).
    Connie Miller of CB Creatives
    Salt-crusted potatoes (papas arrugadas).

    It’s best to use whole small, lower-starch potatoes, such as fingerlings or Yukon golds that are 1 to 1½ inches in diameter (larger potatoes that have been cut into chunks won’t work). Serve the potatoes with the garlicky, lightly spicy mojo picón and the herbal and cooling mojo verde.

    Don’t peel the potatoes before cooking. The skins hold the potatoes together and form a wrinkly outer layer, a defining characteristic of papas arrugadas. Don’t reduce the amount of salt; the full amount is needed to form the crust on the potatoes. The interiors won’t taste overseasoned.

    3        pounds fingerling or small Yukon gold potatoes

    2¾   cups kosher salt

    1         tablespoon cumin seeds, toasted

    In a large Dutch oven over high heat, bring 2 quarts of water to a boil. Add the potatoes, salt, and cumin, then cook, stirring occasionally to dissolve the salt and adjusting the heat as needed to maintain a rapid simmer (not a boil), until a fork inserted into the largest potato easily slides in and out, 25 to 30 minutes.

    Drain the potatoes, then spread on a wire rack set on a baking sheet. Let dry until a salt crust forms on the skins, about 5 minutes. Serve with mojo sauces.

    Mojo Picón

    Makes 1 cup 

    2        large dried New Mexico chilies, stemmed, seeded, and torn into rough 1-inch pieces

    ¼      cup extra-virgin olive oil

    ½      cup drained roasted red peppers

    ¼      cup blanched slivered almonds, toasted

    ¼      cup sherry vinegar

    2        tablespoons drained oil-packed sun-dried tomatoes

    2        large garlic cloves

    2        teaspoons honey

    Kosher salt

    In a 10-inch skillet over medium-high, combine the chilies and oil. Cook, stirring frequently, until the chilies are slightly darkened and the oil is reddish, 1 to 2 minutes. Remove from the heat and let cool slightly.

    In a blender, combine the red peppers, almonds, vinegar, tomatoes, garlic, honey, and ½ teaspoon salt. Blend until almost smooth, about 20 seconds. Add the chilies and their oil. With the machine running, stream in 3 tablespoons water and puree until the sauce is thick and creamy, 45 to 60 seconds. Taste and season with salt, keeping in mind that the potatoes are salty.

    Mojo Verde

    Makes 1 cup

    1         large or 2 small dried poblano chilies (6 ounces), stemmed, cut lengthwise into quarters, and seeded

    3        cups packed fresh cilantro leaves and tender stems

    ½      ripe avocado, pitted, peeled, and chopped

    ¼      cup blanched slivered almonds, toasted

    ¼      cup extra-virgin olive oil

    1         tablespoon finely grated lemon zest, plus 3 tablespoons lemon juice

    1         teaspoon cumin seeds, toasted

    Kosher salt

    In a 10-inch skillet over medium-high, toast the chilies, flipping occasionally with tongs, until spotty brown on both sides, about 5 minutes. Let cool slightly, then roughly chop.

    In a blender, combine the chilies, cilantro, avocado, almonds, oil, lemon zest and juice, cumin, and ½ teaspoon salt. With the machine running, stream in 3 tablespoons water and puree until the sauce is thick and creamy. Taste and season with salt, keeping in mind that the potatoes are salty.

    Maple-Whiskey Pudding Cakes

    Makes 4 servings

     Maple-Whiskey Pudding Cakes
    Connie Miller of CB Creatives
    Maple-whiskey pudding cakes.

    These individual desserts bake up with a gooey sauce beneath a layer of rich, tender cake. We tried a few different types of whiskey here: our favorites are Jameson for its clean, bright flavor and Rittenhouse Rye for its spicy depth. This recipe can easily be doubled to serve eight. Serve the pudding cakes warm, with vanilla ice cream or lightly sweetened whipped cream.

    Don’t stir the maple-whiskey syrup into the batter after dividing it among the batter-filled ramekins. With baking, the syrup will form a sauce at the bottom.

    6        tablespoons maple syrup

    1         teaspoon cider vinegar

    6        tablespoons whiskey, divided

    8        tablespoons (1 stick) salted butter, divided

    Kosher salt

    ½      cup (107 grams) white sugar

    ¼      cup whole milk

    1         large egg

    1         teaspoon vanilla extract

    ¾      cup (90 grams) pecans, toasted

    ½      cup (65 grams) all-purpose flour

    1         teaspoon baking powder

    In a small saucepan over medium, combine ½ cup water, the maple syrup, vinegar, 4 tablespoons whiskey, 2 tablespoons butter, and ¼  teaspoon salt. Bring to a boil, stirring occasionally. Reduce to low and simmer for 5 minutes. Remove from the heat and set aside.

    In another small saucepan over medium, melt the remaining 6 tablespoons butter. Cook, swirling the pan, until the milk solids at the bottom are deep golden brown and the butter has the aroma of toasted nuts, about 5 minutes. Transfer to a medium bowl and cool to room temperature.

    Meanwhile, heat the oven to 325 degrees with a rack in the middle position. Mist four 6-ounce ramekins with cooking spray and place on a rimmed baking sheet. When the butter is cool, whisk in the sugar, milk, egg, vanilla, and remaining 2 tablespoons whiskey. Set aside.

    In a food processor, process the pecans until finely ground and beginning to clump, 30 to 40 seconds. Add the flour, baking powder, and ½ teaspoon salt, then pulse until combined, about 5 pulses. Add the butter mixture and pulse until a smooth, thick batter forms, about 5 pulses, scraping down the bowl once.

    Divide the batter among the prepared ramekins. Gently pour the maple mixture over the batter in each ramekin. Do not stir. Bake until the cakes are puffed and the centers jiggle only slightly, 25 to 30 minutes. Let cool on the baking sheet for 10 minutes before serving; the cakes will fall slightly as they cool.

    Christopher Kimball is the founder of Milk Street, home to a magazine, school, and radio and television shows. Globe readers get 12 weeks of complete digital access, plus two issues of Milk Street print magazine, for just $1. Go to 177milkstreet.com/globe. Send comments to magazine@globe.com.