Beef Jerky

Make Father’s Day Sizzle with Beef on the Grill

Kylie Peterson | June 18, 2021

Contact: Kylie Peterson, Director of Marketing and Communications, Iowa Beef Industry Council, 515-296-2305


The best Father’s Day gifts are handmade, so celebrate the special dads in your life by creating a memorable culinary experience that suits their style, taste and love of the grill. The Iowa Beef Industry Council has you covered with beef recipes that are sure to make Father’s Day special and show how much you care.

“There is no better way to celebrate dads this Father’s Day, than with beef on the grill,” said Kylie Peterson, Director of Marketing and Communications at the Iowa Beef Industry Council. “Get the family involved and make one of these great beef recipes, sure to please everyone’s taste buds.”

Take dad on a backyard adventure with Ribeye Steaks with Blue Cheese Butter and Mushrooms. The flavorful taste of the juicy steak, the sizzle of the grill, and being surrounded by loved ones will give dad the gift of escape.

For busy dads on the run try Cumin-Rubbed Steak Tacos with Spicy Grilled Corn Salsa. The simple sweet and spicy rub gives top sirloin steak delicious flavor while homemade grilled corn salsa adds a smoky finish. Wrap the tender steak in a tortilla for a perfect hand-held meal dad can enjoy on the go.

Looking for a summer favorite that is sure to satisfy the reliable, traditional dad in your life? Try this Summer Steak Kabobs recipe. The kids can help by washing the vegetables and threading beef and veggies on the skewers (depending on the kids’ ages), leaving small spaces between pieces. The marinated, tender steak is mouthwatering and the grilled veggies bring out the delicious sirloin flavor that much more. 

For more grilling inspiration, visit


About the Iowa Beef Industry Council: The Iowa Beef Industry Council is funded by the $1-per-head National Beef Checkoff Program and the $0.50-per-head Iowa State Beef Checkoff. Checkoff dollars are invested in beef promotion, consumer information, research, industry information and foreign market development, all with the purpose of strengthening beef demand.  For more information, visit

About the Beef Checkoff: The Beef Checkoff was established as part of the 1985 Farm Bill. The Checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States may retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen's Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.