One thing all Dads have in common: a shared love of food. Put on Dad’s favorite tunes and assemble the supplies for your grilling adventure.

From Executive Chef & CEO Meg Walker of the local South Bay caterer Made by Meg Catering, here are a few recipe ideas to help make the perfect Father’s Day meal, as featured on NBC California Live on 6/9/25 (see behind the scenes).

Treat Dad to a special flavor-packed dinner menu straight from the grill that you can share together. With a table full of bold flavors, thoughtful pairings, and a show-stopping entree, you’re not just serving dinner, you’re creating a memory.

Zesty Side Dish: Grilled asparagus with garlic infused sauce 

Ingredients: Asparagus, 2 lemons, garlic cloves, olive oil, chili flakes, salt, pepper

To make the garlic infused olive oil:

• Chop fresh garlic, cook chopped garlic in a heavy pour of olive oil slowly over low heat, and add in chili flakes, salt, & pepper. 
• When the garlic gets golden, turn off the heat, zest & juice the two lemons into the “sauce” in the pan & keep stirring until it gets thick. 
• Remove from the heat then brush over your asparagus before grilling.

Pop’s Potatoes: Double baked everything potato

Ingredients:

• 4 Large Russet Potatoes
• ½ cup of crispy bacon
• ½ cup of pork belly
• ½ cup of cheddar cheese
• ¼ cup of thinly sliced green onion
• ½ cup sour cream
• ½ cup salted butter
• Pepper to taste
• Salt to taste

Instructions: 

1. Preheat oven to 350*F & wash your potatoes
2. Bake washed potatoes on a foil-lined baking sheet for 35 minutes or until fork tender. 
3. Cut off the top fourth of the potato & set aside. 
4. Scoop out the inside of the potato, preserving the potato skin, then make thick mashed potatoes with it
5. Mix in butter, sour cream, salt, & pepper to the potatoes to taste
6. Mix in crispy bacon, garlic, cheddar cheese, and green onion into the mashed potatoes
7. Whip it up then pipe it into the potato, then bake it in the oven for 10-15 minutes max until the cheese melts
8. Garnish with more cheese & sour cream, as well as slabs of crispy pork belly & more green onion
   
   

The Sauce: Meg’s house-made chimichurri

Chimichurri is a versatile sauce that’s easy to make at home and it goes great on a lot of different proteins, a perfect elevator for salmon, chicken, and steak! 

Ingredients:

• 1 cup tightly packed chopped fresh parsley leaves
• 1 cup tightly packed chopped fresh cilantro leaves
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1 teaspoon red chili flakes
• ½ cup canola oil
• ½ red onion coarsely chopped
• ¼ cup of red wine vinegar
• 1 teaspoon salt to taste
• 1 teaspoon freshly ground black pepper to taste 

Instructions:

• Finely chop fresh parsley by hand. Combine all ingredients, except for the finely chopped parsley, in a food processor, and blend until a rough chop. Stir in the fresh parsley and season to taste. 
• If you don’t have a food processor, finely chop and whisk the ingredients together in a small bowl. Once mixed, stir in the fresh chopped parsley, and season to taste. 
  

The Main Event: Tomahawk steak with home-made chimichurri 

If you can’t find a bone-in Tomahawk at your local Bristol Farms or Gelson’s, opt for a premium cut of ribeye.  Make the chimichurri the night before, then add it for a vibrant topping to a juicy steak. 

Tomahawk steak recipe tip: Because a Tomahawk is a thick cut, it’s best when first pan-seared and then finished in the oven. Searing gives you a nice brown crust on the exterior of the steak, while finishing in the oven allows you to cook it to your desired level of rareness without making the steak tough.

Tomahawk steak ingredients: 1 tomahawk rib-eye steak ~1 3/4 inches thick, Kosher salt, Freshly ground pepper, 4 tablespoons unsalted butter, 1 head of garlic, 5 sprigs of fresh thyme, 2 tablespoons oil + more for drizzling (canola or grapeseed)

Gear: Cast iron skillet, tongs, & accurate instant read thermometer 

Tomahawk Steak Instructions: 

• Preheat oven to 350°F; position rack in center.
• Pat tomahawk steak dry with paper towels.
• Season both sides generously with kosher salt and pepper.
• Let steak come to room temperature.
• Trim ¼ inch off the top of a garlic head.
• Drizzle garlic with oil, sprinkle with salt, wrap in foil.
• Roast garlic for 30 minutes until soft; remove and let cool.
• Increase oven temperature to 425°F.
• Wrap steak’s rib bone with a moistened paper towel, then wrap with foil.
• Heat oil in a cast-iron skillet over medium-high until smoking.
• Sear steak for 3 minutes on one side without moving.
• Flip steak and sear the other side for 3 minutes.
• Transfer steak to a rimmed or rack-fitted baking sheet.
• Roast at 425°F for 9 minutes or until desired doneness (check internal temp).
• Melt 4 tablespoons butter in skillet over low heat.
• Squeeze roasted garlic into butter and stir.
• Add sprigs of fresh thyme and cook for about 2 minutes.
• Return steak to skillet and spoon butter over both sides for 1 minute total.
• Transfer steak to a cutting board, tent with foil, and rest for 10 minutes.
• Remove foil and paper towel from bone.
• Slice steak against the grain.
• Drizzle with garlic butter, top with chimichurri, and serve.

Pair with their Favorite Drinks

Show you know Dad’s taste by pairing the meal with his favorite drink! Leading up to Father’s Day, pay attention to what he usually orders, and pick up a pack of his favorite beer, wine, non-alcoholic hoppy water (Lagunitas Brewing, HOP WTR, Sierra Nevada), or cocktail ingredients in advance. Chill as needed in the fridge so that it’s ready for the big meal! 

Old Fashioned Ingredients:

• Bulleit Rye Whiskey
• Simple syrup (homemade rosemary simple syrup for bonus herbaceous notes)
• Luxardo Cherries
• Orange peel
• Bitters

Classic Gift Ideas

New grilling kit to encourage his passion for the grill, printed pictures (wallet size or framed) with their kids in the photo, ties you know he’ll wear, funny shirts or mugs that say “best dad ever” or “first Father’s Day” if it’s their first Father’s Day celebration as a dad.

Happy Father’s Day from all of us at Made by Meg Catering! 

Here’s to making every holiday an unforgettable celebration. Whether it’s his first Father’s Day or his fortieth, a meal made with love and a little fire is the perfect way to celebrate the man who’s always been there with strength, humor, and heart. 

For food & bar catering inquiries (we are licensed & insured to cater wherever you’re hosting an event in Southern California, whether that’s a private residence, event venue, or state park) contact Made by Meg Catering for a delicious custom menu and quote for the service style you’re looking for. We’re the catering service for foodies, by foodies.