When it comes to cooking up something special on Sunday for your favorite father, a juicy steak and a fresh salad are just the ticket. For a special touch, add an Irish-inspired sauce to the steak and some yummy buttermilk dressing to the salad. A full-bodied red wine or a cold beer completes the picture!

TOMATO SALAD WITH BUTTERMILK-HERB DRESSING

MAKES ABOUT 1 CUP

For the dressing

2 tablespoons buttermilk

1/2 cup sour cream or mayonnaise

1 teaspoon Dijon mustard

1 tablespoon fresh lemon juice

1/4 teaspoon Tabasco sauce

Salt and freshly ground pepper to taste

1 tablespoon each chopped fresh herbs, such as parsley, tarragon, dill, or chives

For the salad

Mixed greens, including romaine, arugula, and spinach

1 pint cherry tomatoes, halved

1. Make dressing. In a small bowl, whisk together all ingredients. Let stand for 20 to 25 minutes, or make 1 day ahead, cover and refrigerate.

2. Combine mixed greens and tomatoes in a large bowl and toss with half the dressing. Pass additional sauce in a jug.

GRILLED RIB EYE WITH WHISKEY SAUCE

SERVES 2

For the steak sauce

2 tablespoons unsalted butter

2 tablespoons olive oil

1 garlic clove, minced

1 shallot, minced

8 large white mushrooms, chopped

1 teaspoon honey

1/2 teaspoon wholegrain mustard

2 tablespoons Irish whiskey

3/4 cup canned low-sodium beef broth

3/4 cup heavy (whipping) cream

Salt and freshly ground pepper to taste

Fresh parsley sprigs for garnish

For the steak

2 (10 ounce) rib eye steaks

Olive oil

Salt and freshly ground pepper to taste

Steps:

1. Make sauce. in a large skillet over medium heat, heat butter and oil. Add garlic, shallot, and mushroom and cook for 2 to 3 minutes, or until soft but not browned. Stir in honey and mustard and cook for 1 minute. Add whiskey and stock or broth and cook for 5 to 6 minutes, or until reduced by half. Whisk in cream and cook for 2 to 3 minutes more, or until sauce thickens. Season with salt and pepper.

2. Make steaks. Light a fire in a charcoal grill or preheat a gas grill to medium-high. Season meat on both sides with olive oil, salt, and pepper. Grill to desired doneness (130°F for rare, 140°F for medium, 150°F for well-done). Spoon sauce over steak.

AND SPEAKING OF FATHERS, LOOK WHO I RAN INTO IN AMMAN, JORDAN . . .

At the end of my tour of Israel and Jordan last week, I met fellow New Yorker and Wild Geese member Fr. John R. Sheehan, recently assigned as pastor of the English language church at the Jesuit Center in Amman, Jordan. Thanks to The Wild Geese for our on-line introduction!