Garlic and parsley stuffed into a juicy steak make a perfect quick meal for Father’s Day. Each year I think steak for Father’s Day. It seems to be what our Dads like best. The garlic cloves for this stuffing are blanched first and then chopped with fresh parsley to make a simple, fresh stuffing. Blanching gives the garlic a mild, sweet flavor. The water used for blanching the garlic has a wonderful flavor so I add it to the water for cooking the pasta.
I use a flavored, basil-garlic pasta and cook the broccoli with it for a very quick side dish. There are many different varieties of flavored pasta available. This one goes well with the stuffed steak, but any type can be used. The broccoli is added the last 5 minutes to the boiling pasta. This saves time and an extra pot to wash. If using fresh pasta, the cooking time will be about 3 to 4 minutes. Add the broccoli first and then the fresh pasta.