Marge Perry Newsday columnist Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition. In her long-standing capacity as a Newsday columnist, Contributing Editor for Cooking Light, author of the blog A Sweet and Savory Life, restaurant critic, recent columnist for several leading magazines (Better Homes & Gardens, Prevention); regular contributor to many magazines, (including Self, More, Coastal Living, and Relish) and frequent guest on television and radio, Perry is an accessible and authoritative guide for anyone who cooks, eats and travels.

In addition to Dinner Tonight, the cookbook based on her daily Newsday column, Ms. Perry has contributed recipes and text to nearly 20 other food and nutrition books. Her articles have been syndicated internationally in magazines and books, and her recipes have appeared on the Television Food Network and numerous television news segments.

Perry teaches cooking and food writing at the Institute of Culinary Education in New York City, food writing at mediabistro.com, and is a guest lecturer at the culinary management graduate school at New York University. Her extensive involvement with the food industry ranges from writing and reporting about cooking and nutrition, chefs, restaurants, growers, producers and manufacturers; restaurant reviewing; menu consulting; consumer trend analysis; and volunteering to bring food and cooking/nutrition know-how to those in need. She is the recipient of numerous awards, including the Libby Hillman Award for Culinary Excellence and the Food Writers’ Symposium scholarship and the Association of Food Journalists Award for Best Food Essay for an ode to her mother and strawberry-frosted cupcakes.

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Tip: Substitute tuna or swordfish steaks for the meat in any of these recipes; for the Mojo-Marinated Steak, marinate fish for no longer than 20 minutes.

For the father in your life, three indulgent steaks to show your appreciation.

All recipes make 4 servings.

CHIPOTLE SPICE-RUBBED T-BONE STEAK

The rub is smoky with a touch of sweetness and spice. If you would rather everyone get an individual steak, have the butcher cut them thinner -- and cook them for less than 2minutes per side (depending on thickness).

1 teaspoon garlic powder

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1/2 teaspoon chipotle chili powder

1 teaspoon chili powder

1/2 teaspoon salt

1 tablespoon brown sugar

1/8 to 1/4 teaspoon black pepper

2 (3/4-inch-thick) T-bone steaks, about 1 3/4 pounds total

1. Coat the grill rack with cooking spray: light the grill for direct-heat cooking.

2. Combine the garlic powder, chipotle chili powder, chili powder, salt, brown sugar and black pepper in a bowl. Pat the mixture onto both sides of the steaks. Cook on the grill without moving for 3 minutes, until the steak lifts easily from the grill and the underside is well marked. Turn and cook another 3 minutes, or until steak is cooked to desired degree of doneness.

Nutritional analysis per serving 476 calories, 38 g protein, 4 g carbohydrates, 0 g fiber, 34 g fat, 13 g saturated fat, 413 mg sodium

 

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STEAK AU POIVRE

4 (5- to 6-ounce) tenderloin steaks

1/2 teaspoon salt

1 tablespoon whole peppercorns

1 tablespoon olive oil

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1/4 cup brandy

1/4 cup cream

1. Season both sides of the steaks with salt. Crush the peppercorns with a mortar and pestle, or place them in a zip-top plastic bag and roll with a rolling pin, or crush them with a heavy skillet. The peppercorns should be no larger than a fourth their original size. Press them into the top and bottom surfaces of the steaks.

2. Heat the oil in a large, nonstick skillet over medium high. Add the steaks and cook 3 to 4 minutes on each side (for medium-rare) or to just under desired degree of doneness. Remove from pan and tent with foil.

3. Take the pan off the burner, pour off excess fat and add the brandy; carefully place the flame from a long match or lighter near the brandy. The flames will be large -- let them die out on their own. Once they do, return the pan to the stove over medium heat and stir in the cream. Bring to a boil and stir until the sauce coats the spoon, 1 to 2 minutes. Spoon over steaks.

Nutritional analysis per serving 349 calories, 30 g protein, 1 g carbohydrate, 0 g fiber, 19 g fat, 8 g saturated fat, 361 mg sodium

 

MARINATED FLANK STEAK

1/4 cup extra-virgin olive oil

1/4 cup orange juice

1/4 cup lime juice

1 teaspoon lime zest

1/3 cup cilantro, chopped

1/3 cup basil, chopped

2 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon salt, divided

1/4 teaspoon black pepper, divided

1 1/4 pounds flank steak

1. Combine the olive oil, orange juice, lime juice and zest, cilantro, basil, garlic, cumin, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside about half the mixture. Place the other half in a baking dish just large enough to hold the steak; add the steak and turn once to coat in the marinade. Cover with plastic wrap and refrigerate 2 to 4 hours, turning once or twice. Set aside reserved dressing.

2. Coat grill rack with cooking spray; light grill for direct-heat cooking.

3. Remove steak from marinade; discard marinade and season both sides of the steak with the remaining 1/2 teaspoon of salt and 1/8 teaspoon of pepper. Grill 5 to 6 minutes per side for medium-rare, or until cooked to desired degree of doneness. Let stand 5 minutes before cutting diagonally across the grain in thin strips. Drizzle with reserved dressing just before serving.

Nutritional analysis per serving 361 calories, 32 g protein, 4 g carbohydrates, 0 g fiber, 24 g fat, 6 g saturated fat, 647 mg sodium