HOTLINE: Sunday, April 1

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Tempe Festival of the Arts
Brittney Shipp was live at the Tempe Festival of the Arts which runs through Sunday April 1 in the Mill Avenue District in Tempe. For more information go to

Keene's ATA Martial Arts
Keene's ATA Martial Arts is hosting a free Childrens' Safety Workshop on Sat. April 7 at  9 a.m. and 11 a.m. They are also hosting a Teen Girls/Women's Self Defense Workshop on Sat. May 5 from 1:30 p.m. to 3:30 p.m.   Tickets for the Women's class are $30 regular or $20 for 3TV viewers.  Keene's ATA Martial Arts is located at 67th Ave and Deer Valley in Glendale.  Limited space is available for both classes.  Register by calling 623.561.5425 or go to

Dr. Art Mollen
For more information about the health topics Dr. Art Mollen spoke about, call (602)264-9806

Wally's Weekly Car Review

For more on Wally Cahill:

Coupon Sense
Mindy Villone, Coupon Sense Representative, gave a special offer for viewers who use the promo code "Mindy" at  You can also contact Mindy by emailing

Sunday's Sweetheart
If you'd like to add Sunday's Sweetheart or any other pet to your family, contact The Arizona Humane Society at (602) 997-7585. For more information about AHS events and programs, visit

Chef Dad
To email questions to Chef Dad, email
For more of Chef Dad's recipes go to
For more information on Dad's Catering go to

Chef Dad's Steak Prep & Cooking Method

Tenderize your steak by first;

1. While Ribeye, New York & Tenderloin cuts are the most sought after, you can save a lot by buying Center Cut Top Sirloin steaks at a better price and prepare it as you'll see below for a surprisingly great result.
2. Using a Jaccard® or similar type meat tenderizer or by puncturing the meat several times with a fork or using a small, sharp knife on both sides of the meat. This step is not necessary for tenderloins or ribeye's.  Never use a mallet type tenderizer for grilled steaks. 
3. In a 9x13 casserole dish, combine 1 cup of olive oil with 1/4 cup of balsamic vinegar and 2 tablespoons of Worchester sauce.   Use a whisk to mix these ingredients well.  This is enough mixture to make 4 large or several small steaks, so cut these amounts in half or a quarter if you're making less meat. Here are those formulas; 

Half = 1/2 cup olive oil, 2 Tbsp. Balsamic 1 Tbsp. Worchester

Quarter = 1/4 cup olive oil, 1 tbsp. Balsamic, 1 1.2 tsp. Worchester

4. Mix marinade with a whisk then lay the meat in a single layer across top of the marinade.  Press down lightly on the meat so it will absorb the marinade then flip over and press down again.
5. Cover with plastic wrap and put in fridge for at least one hour and up to 4 hours.
6. Remove meat from marinade, wipe clean then season with kosher salt & fresh cracked pepper on both sides.
7. Grill meat over medium high heat for 2 minutes before flipping and moving to the part of the grill with medium low heat.

Notes: Medium well to well done steaks should be butterflied prior to marinating and seasoning for faster cooking times and a more tender result.  Also, meat that is closer to room temperature before grilling will cook more evenly.  So feel free to keep your covered steaks on the kitchen counter for up to 2 hours prior to grilling.  Finally, for that secret "melt in your mouth" flavor you get at those expensive steak joints, paint your steaks using a pastry brush with some melted butter after you flip them over.