Japanese Beef Tataki

Tataki means “pounded” in Japanese, but the process of preparing this thin-sliced meat is actually subtle. Beef is first seared, then marinated, then seasoned with spices or other ingredients that have been ground (or “pounded,” if you will). Here, two sauces make the beef full-flavored and tender.

For the beef and garlic chips

• 1-1/4 lb. trimmed center-cut beef tenderloin
• Olive oil for frying garlic and for the beef
• Kosher salt and freshly ground black pepper
• 4 cloves garlic, thinly sliced lengthwise

For the onion ponzu

• 1/2 cup minced white onion
• 3 Tbs. grapeseed oil
• 1 Tbs. fresh lemon juice
• 1 Tbs. unseasoned rice vinegar
• 1 Tbs. dark soy sauce
• 1/4 tsp. minced fresh ginger
• 1/4 tsp. minced garlic

For the tataki dressing

• 5 Tbs. soy sauce
• 1/2 cup unseasoned rice vinegar
• Pinch of bonito flakes (optional)

For the garnish

• 3 whole scallions, thinly sliced on the diagonal
• 2 Tbs. thinly sliced chives

Sear the beef

Heat a griddle over high heat, or preheat a gas grill to high. Lightly brush the beef with oil and season with salt and pepper. Prepare an ice bath.

Sear the beef on the griddle or grill on all sides until browned, about 2 minutes per side. Plunge into the ice bath and allow to cool,  3 to 4 minutes. Remove the filet and drain well on paper towels, patting the meat dry.

In a 2-quart saucepan, heat 3/4 inch of oil over medium–high heat until shimmering hot. Add the garlic and fry until golden and crispy, about 1 minute. Remove with a slotted spoon. Drain on paper towel.

Make the onion ponzu

In a small bowl, whisk together the onion, oil, lemon juice, vinegar, soy sauce, ginger, and garlic until combined.

Make the tataki dressing

In another small bowl, whisk the soy sauce, vinegar, and bonito flakes, if using.

With a sharp carving knife, thinly slice the beef and arrange on 10 to 12 dinner plates. Spoon some of the onion ponzu on top of the beef, then drizzle on some tataki dressing, and top with the garlic chips, scallions, and chives.

Seared Rib-Eye with Montreal Spice Mix

• 1 Tbs. vegetable oil; more for the baking sheet
• 1 Tbs. finely chopped garlic (about 2-large cloves)
• 1 Tbs. finely chopped shallot (1 small)
• 1/2 tsp. black peppercorns, cracked
• 1/2 tsp. coriander seeds, cracked
• 1/2 tsp. garlic powder
• 1/4 tsp. white peppercorns, cracked
• 1/4 tsp. mustard seeds
• Pinch dried red chile flakes
• Kosher salt
• 4 rib-eye steaks, 1 inch thick (about 10-oz. each)

Heat the oven to 400°F.

Heat the oil in a small sauté pan over medium-high heat for 1 minute. Remove the pan from the heat, add the garlic and shallot, and let them soften, stirring occasionally, for 2 minutes. With a small spoon, transfer the garlic and shallot to a plate lined with paper towels, leaving as much of the oil in the pan as possible. Return the pan to medium heat and stir in the black peppercorns, coriander seeds, garlic powder, white peppercorns, mustard seeds, chile flakes, and 1/4 tsp. salt. Cook, stirring frequently, until the spices are fragrant and the mustard seeds begin to pop, 2 to 4 minutes. Transfer to the plate with the garlic.

Turn on the exhaust fan. Line a rimmed baking sheet with foil and oil it lightly. Season the steaks with salt on both sides. Heat a heavy 12-inch skillet over high heat for about 3 minutes. Sear two of the steaks in the pan until they’re well browned, about 2 minutes per side. Transfer the steaks to the baking sheet. Sear the remaining steaks in the same manner. Put the baking sheet with all four steaks in the oven. Cook for 5 minutes for medium rare, or to the doneness you prefer. Transfer the steaks to a platter, sprinkle with the spice mix, and cover loosely with foil. Let the meat rest for 5 minutes, and then serve immediately.

Argentine-Style Burger

While this burger won't come together quite as quickly as a basic one, the few extra touches are well worth the time. Sautéing the onion and garlic before adding them to the meat makes for more integrated flavor, as well as a better consistency in the burger. The chimichurri adds intense flavor, and if there's any left over, it's perfect on grilled vegetables, steak, fish, or chicken. What we have is beyond your basic burger, but it's a keeper, especially for those times when you want something jazzy and new.

• 2 Tbs. extra-virgin olive oil
• 1/2 cup finely chopped yellow onion (from 1/2 medium-small onion)
• 2 Tbs. finely chopped garlic (from 6 to 7 medium cloves)
•  1 Tbs. finely chopped jalapeño (from 3/4 medium chile)
• Kosher salt and freshly ground black pepper
• 1-1/2 lb. ground round (85% lean)
• 1-1/2 tsp. ground cumin
• 1-1/2 tsp. dried oregano
• 1/4 cup finely chopped fresh cilantro
• 4 5- to 6-inch pita pockets
• Thin red onion slices (optional)
• Lettuce leaves (optional)
• Chimichurri Sauce

In a medium skillet, heat 1 Tbs. of the oil over medium heat. Add the onion, garlic, jalapeño, and 1/4 tsp. salt. Cook, stirring occasionally, until softened, about 3 min. Transfer to a medium bowl, let cool for 10 min., and then add the ground beef, cumin, oregano, cilantro, 1 tsp. salt, and several grinds of pepper. Mix gently with your hands until just combined. Shape the meat into four burgers, 3/4 inch thick and 4 inches across, working the meat as little as possible. Make a 1/4-inch dent in the center of each burger with the tips of your middle three fingers.

To pan-cook burgers:

Put a large skillet or griddle, preferably cast iron, over high heat and let it get very hot, about 2 min. (The pan is hot enough when a drop of water evaporates instantly.) Add the remaining 1 Tbs. oil and tilt the pan to spread it evenly. Arrange the burgers so there’s as much space as possible between them, reduce the heat to medium high, and cook, uncovered, for 5 min. Turn and cook until the burger feels springy but not mushy when poked, about 3 min. for medium rare (or longer if you’re concerned about undercooked meat).

To grill burgers:

Charcoal: Prepare a medium-hot fire. Cook the burgers, uncovered, on one side for 5 minutes. Turn and cook until the burgers feel springy but not mushy when poked, another 4 to 5 minutes for medium rare.

Gas: Heat the grill to high. When the interior temperature is about 500°F, cook the burgers for 3 minutes with the lid closed. Turn, close the lid, and cook until the burgers feel springy but not mushy when poked, another 3 to 4 minutes for medium rare.

To serve:

Cut the top inch or so off the pitas to open up the pockets wide enough to fit the burgers. Serve the burgers in the pita with red onion and lettuce, if using, and some of the chimichurri sauce.

Sear-Roasted Beef Tenderloin

Tenderloin has a wonderful texture, but its flavor can be a bit bland. This recipe brings out its natural goodness by salting ahead to concentrate flavors, searing to develop a rich crust, and glazing with ingredients that add depth.

• 1 trimmed whole beef tenderloin (3-1/2 to 4 lb.)
• Kosher salt
• 1 Tbs. Dijon mustard
• 1 Tbs. Worcestershire sauce
• 1 medium clove garlic, mashed to a paste
• 1 tsp. honey
• 1 tsp. soy sauce
• 1 tsp. finely chopped fresh thyme
• Freshly ground black pepper
• 2 Tbs. olive oil

Fold the thinner end of the tenderloin under to create an evenly thick roast; secure with twine. Rub the beef all over with 1 Tbs. salt. Wrap it in butcher paper or plastic wrap, put it on a platter or rimmed baking sheet, and refrigerate for at least 2 hours and up to 2 days.

Remove the beef from the refrigerator and let sit for about an hour before roasting. Meanwhile, position a rack in the center of the oven and heat the oven to 475°F.

In a small bowl, combine the mustard, Worcestershire sauce, garlic, honey, soy sauce, thyme, and a few grinds of pepper; set aside.

Heat a flame-proof roasting pan over medium-high heat, using 2 burners if necessary. Add the oil, swirling the pan to coat, and then add the beef. Cook, turning with tongs, until well browned on all sides, about 12 minutes total. Transfer to a cutting board; wipe out the pan.

Brush the glaze over all of the beef, return it to the roasting pan, and roast to an internal temperature of 120°F for rare, 16 to 20 minutes, or 125°F for medium rare, 22 to 26 minutes. Transfer to a cutting board, tent with foil, and let rest for at least 15 minutes (and up to 1 hour if serving at room temperature). If serving warm or at room temperature, slice the tenderloin 1/2 inch thick and pour any juice that has accumulated over the sliced beef, if you like. If serving cold, wrap the tenderloin in plastic wrap once it has cooled and refrigerate it for up to 24 hours.

Seared Beef Tenderloin with Arugula & Mushrooms

If you can’t get medallions, buy filet mignon (tenderloin steaks) and cut them in half to a 1/2-inch thickness yourself.

• 3 oil-packed sun-dried tomato halves, drained and minced
• 1/4 cup unsalted butter, well softened
• 1/4 tsp. sherry vinegar
• Kosher salt and freshly ground black pepper
• 4 beef tenderloin medallions, 1/2 inch thick (3/4 lb. total)
• 1 Tbs. olive oil
• 2 shallots, minced
• 1/4 lb. cremini mushrooms, stems trimmed and discarded; caps wiped clean and sliced about 1/4 inch thick
• 2 small bunches (1/2 lb. ) arugula, trimmed, washed, and dried (or 10 oz. packaged baby arugula)

Mix the minced sun-dried tomatoes with 2 Tbs. of the butter and the vinegar. Season with a pinch or two of salt, wrap in plastic, and mold into a 2-inch-long cylinder. Put in the freezer to firm.

Season the beef well on both sides with salt and pepper. In a large skillet over medium-high heat, heat the olive oil until quite hot. Sear the beef medallions until well browned on both sides and cooked to rare, about 2 minutes per side (or longer if you like your steak cooked more). Transfer to a plate and tent with foil to keep warm. Add the remaining 2 Tbs. of butter to the pan. When it’s foaming, add the shallots, cook for 30 seconds, and add the mushrooms and a good pinch of salt. Sauté until the mushrooms are well browned, 2 to 3 minutes. Add the arugula to the pan and toss with the mushrooms, cooking just until the leaves have wilted. Arrange the sauteed vegetables on dinner plates, top with the beef, and serve with a slice or two of the chilled butter on the beef.

Asian Steak, Watercress & Spinach Salad with Hoisin Vinaigrette

• 2 bunches watercress (6 to 7 oz. each), thick stems trimmed, tender stems and leaves separated into bite-size sprigs, washed and dried
• 4 oz. baby spinach (about 4 loosely packed cups), washed and dried
• 4 scallions (white and light green parts only), minced
• 1 Tbs. rice vinegar
• 2 tsp. hoisin sauce
• 2 tsp. soy sauce
• 1 tsp. finely grated fresh ginger
• 2 Tbs. toasted sesame oil
• 2 Tbs. vegetable or peanut oil; more for cooking the steak
• Kosher salt and freshly ground black pepper
• 1-1/2 lb. beef strip steaks (about 1 inch thick)
• 1 8-oz. can sliced water chestnuts, drained

Put the watercress and spinach in a large bowl, cover with a damp paper towel, and  refrigerate.

In a small bowl, whisk the minced scallions, vinegar, hoisin sauce, soy sauce, and ginger. Whisk in the sesame oil and vegetable oil. Season to taste with salt and pepper.

Heat a large, heavy pan (preferably cast iron) over medium-high heat for at least 1 min. Use paper towels to pat the steaks dry. Season them generously with salt and pepper. Rub the steaks with oil, put them in the pan and cook them until well browned, about 4 min. Flip the steaks and continue to cook, about another 3 min. for medium rare. Transfer the steaks to a cutting board, let them rest for 5 min., and then slice them thinly.

Add the water chestnuts to the bowl of greens. Whisk the vinaigrette and toss the greens and water chestnuts with just enough of it to coat (there should be a few tablespoons vinaigrette left over). Taste and add salt and pepper as needed. Portion the greens and water chestnuts among four plates. Arrange the beef over the greens, drizzle with any remaining dressing, and serve.

Sear-Roasted Salmon Fillets with Lemon-Ginger Butter

Warming the lemon juice makes it easier to mix it into the softened butter. Wrapped well, the compound butter keeps for weeks in the freezer.

• 6 Tbs. butter, well softened at room temperature
• 2 Tbs. fresh lemon juice, warmed slightly
• 2 Tbs. minced fresh ginger
• 2 Tbs. snipped fresh chives
• Olive oil for the pan
• 4 salmon fillets (5 oz. each), skinned if you like, patted dry
• Salt and freshly ground black pepper

In a bowl, blend the butter, lemon juice, ginger, and chives well. Set aside at room temperature.

Heat the oven to 500°F. Set a large ovenproof skillet over medium-high heat and add just enough oil to make a light film. Sprinkle the salmon lightly with salt and pepper. When the oil is very hot, add the salmon, skin side up, and cook until nicely browned, about 1 minute. Flip the fish over and put the skillet in the oven. Roast for 2 minutes for medium rare; 4 minutes for medium well. Check for doneness with the tip of a knife. Remove the pan from the oven, transfer the fish to serving plates, and immediately top the salmon with a dab of the lemon-ginger butter.

Indian-Spiced Turkey Cheddar Burgers

These turkey burgers are unlike any you’ve
ever had—absolutely exploding with flavor and masala, thanks to the addition of curry leaves, cumin, cilantro and chiles, plus a sweet-and-spicy tomato chutney topping. The burgers are also
delicious made with ground white or dark meat chicken or ground pork.

For the chutney

• 1/3 cup canola
  or grapeseed oil
• 36 fresh or 54
  frozen curry leaves, roughly torn
• 12 dried red chiles
• 2 tsp. brown mustard
  seeds
• 2 tsp. cumin seeds
• 1/2 tsp. ground
  turmeric
• 2 medium red onions,
  halved and thinly sliced
• 1 cup raw,
  skinned peanuts
• 3-1/2 lb.
  tomatoes, roughly chopped
• 9 oz.tomato paste (or one
  4.4-oz. tube double-concentrated tomato paste)
• 2 Tbs. granulated sugar
• 1 tsp. curry powder
• 1/2 tsp. cayenne
  pepper
• 1-1/2 Tbs. kosher
  salt

For the burgers

•  2 Tbs. canola oil
• 8 fresh or 12 frozen
  curry leaves, finely chopped
• 1 tsp. cumin seeds
• 1/2 tsp. freshly ground
  black pepper
• 1/4 tsp. red pepper
  flakes
• 1/2 small red onion,
  finely minced
• 1-1/4 lb.
  ground turkey (preferably dark meat or a combination of white and dark meats)
• 3/4 cup tightly
  packed shredded cheddar cheese
• 1/2 jalapeño, finely
  diced (seeded and veined for less heat)
• 1/4 cup chopped
  cilantro leaves
• 1 tsp. kosher salt
• 4 burger buns,
  toasted
• Raita for serving

Make the chutney

 Heat the oil with
the curry leaves, chiles, mustard seeds, and cumin over medium-high heat until
the cumin is golden and fragrant, about 2 minutes. Stir in the turmeric and
cook until the chiles darken, 1 to 2 minutes longer. Stir in the onions and
cook until they have wilted and are opaque, 5 to 7 minutes. Stir in the
peanuts, cook for 3 minutes, and then add the tomatoes, tomato
paste, sugar, curry powder, cayenne, and salt. Cook for 10
minutes, stirring often, pressing the tomatoes up against the sides of the pot
to crush them.

Reduce the heat to medium and cook until the tomato
juices are reduced and the chutney is thick and jammy, stirring often, for 20
to 35 minutes (in the summer when tomatoes are juicy, it may take longer to
thicken; in the winter, it may happen more quickly). Taste, adding more salt if
needed.

Make the burgers

 Place 1 Tbs. of the
oil, curry leaves, cumin seeds, black pepper, and red pepper flakes in a large
frying pan over medium-high heat, stirring often, and cooking until the cumin
seeds are fragrant and lightly browned, about 2 minutes.

Add the onion and
cook until translucent, 2 to 3 minutes, stirring often. Transfer the mixture to
a bowl and set aside to cool.

Place the ground
turkey in a large mixing bowl and gently knead in the remaining ingredients.
Stir in the onion mixture and form into four patties.

Wipe out the frying
pan with a paper towel/absorbent paper. Heat over medium-high for 2 minutes,
add 1 Tbs. oil, and then add the patties. Reduce the heat to medium and cook
until browned, about 4 minutes. Flip and cook the other side until browned and
the center is cooked to your preferred doneness.
Place the burgers on the toasted buns, dollop with raita and chutney, and serve.

Seared Asparagus with Lemon & Parmesan Curls

Although you can choose to keep the asparagus whole in this dish, it sears better when the spears are cut in half. Use a vegetable peeler or cheese slicer to shave the Parmigiano Reggiano into curls.

• 1/4 tsp. grated lemon zest
• 1 tsp. fresh lemon juice
• 2-1/2 Tbs. extra-virgin olive-oil
• 1 lb. large asparagus (about 16 spears), woody ends snapped off, spears peeled and cut in half crosswise
• 1 clove garlic, peeled and smashed
• 1 large shallot, cut into 1/4-inch disks
• Pinch dried red chile flakes
• Kosher salt and freshly ground black pepper
• 1/4 cup water; more if needed
• 10 shavings (2 inches long) Parmigiano Reggiano

Combine the lemon zest, lemon juice, and 1/2 Tbs. of the olive oil in a small bowl; set aside. Turn on the exhaust fan and heat a heavy 12-inch skillet or large wok over high heat for 2 minutes. When the pan is hot, pour in the remaining 2 Tbs. olive oil, and a few seconds later, add the asparagus, garlic, shallot, and chile flakes. Season well with salt and pepper. Cook, shaking the pan often, until the asparagus begins to brown and starts to shrivel slightly, 3 to 4 minutes. Reduce the heat to medium low, carefully add the water (it will steam), and cover the pan with the lid ajar. Cook until the asparagus is just tender, 3 to 4 minutes. (If the water evaporates before the asparagus is done, add more, 1 Tbs. at a time.) Drizzle the lemon mixture over the asparagus. Season to taste with salt and pepper. Transfer the asparagus to a small serving dish and top with the Parmesan curls. Serve immediately.

Seared Scallops with Cucumber and Jalapeño

These cool bites offer a wonderful combination of flavors and textures, pairing tender, caramelized scallops with crunchy cucumber, spicy jalapeño, fresh cilantro, and a squeeze of lime. You can easily double the recipe to serve more guests.

• 2 tsp. canola oil
• 6 dry-packed sea scallops
• Kosher salt
• 1 small English (seedless) cucumber
• 1/2 medium lime
• 1 Tbs. finely chopped seeded jalapeño
• 12 leaves fresh cilantro

Chill a small tray and a medium serving plate in the freezer.

Heat the oil a 10-inch heavy-duty skillet (preferably cast iron) over medium-high heat until shimmering hot. Meanwhile, remove the side muscle from the scallops, halve them horizontally to make 12 thin rounds, and pat dry. Season each with salt. Cook, flipping once, until just cooked through, 3 minutes total. Transfer to the cold tray and return it to the freezer while you prep the remaining ingredients. (Don’t freeze for more than 15 minutes or the scallops will be too hard to eat.)

Slice twelve 1/8-inch-thick rounds from the cucumber and arrange on the chilled serving plate. Top each cucumber with a scallop. Squeeze the lime over the scallops, sprinkle with the jalapeño, and garnish each with 1 leaf of the cilantro. Serve right away.

Steak with Three-Chile Sauce

For this dish, the earthy combination of three of Mexico’s most distinctive chiles creates a nuanced result that is not nearly as hot as you might expect. Much of the spiciness is cut by the cheeses, leaving only the subtle heat that real chile aficionados love.

For the sauce:

• 1 ancho chile
• 1 pasilla chile
• 1 chipotle chile (from a can of chipotles en adobo)
• 3 Tbs. extra-virgin olive oil
• 1-1/3 cups medium-chopped white onion (1 medium-small onion)
• 2 cloves garlic, chopped
• 1/4 cup loosely packed fresh cilantro
• 1 Tbs. brandy
• 3/4 cup low-salt beef broth
• 3/4 tsp. dark brown sugar
• Heaping 1/4 tsp. kosher salt; more to taste

For the steaks:

• Four 1/2-inch-thick boneless rib-eye, New York strip, or T-bone steaks (6 to 8 oz. each)
• Juice from 1 large lime (about 1/4 cup)
• Kosher salt and freshly ground black pepper
• 1 Tbs. extra-virgin olive oil
• 1/2 cup (2 oz.) grated Oaxaca cheese (or mozzarella)
• 1/3 cup (1-1/2 oz.) grated cotija, anejo, or anejo enchilado cheese (or crumbled feta)

Make the sauce:

Set a dry 10-inch skillet over medium heat for 2 minutes. Toast the ancho and pasilla chiles in the skillet for about 20 seconds on each side; don’t let them scorch. Remove the stems, seeds, and ribs from the chiles. Soak the chiles in a bowl of hot water for about 20 minutes; drain them and put them in a blender. Add the chipotle.

Heat 1 Tbs. of the oil in the 10-inch skillet over medium heat. Add the onions and cook, stirring frequently, until soft and golden brown, lowering the heat as necessary to prevent scorching, about 10 minutes. Add the garlic and cook for 1 minute. Put the onions and garlic in the blender, along with the cilantro, brandy, and 1/4 cup water. Blend to a smooth paste, adding additional water as necessary,  1 Tbs. at a time, to puree the ingredients. Transfer the chile paste to a small bowl.

Heat the remaining 2 Tbs. olive oil in a small saucepan over medium-high heat. When the oil is just beginning to smoke, add the chile paste. Cook, stirring constantly to incorporate it into the oil, until it’s very thick, 2 to 4 minutes; reduce the heat if necessary to prevent burning. Reduce the heat to medium and gradually stir in the broth. Add the brown sugar and salt. Simmer until the mixture is the consistency of a medium-thick sauce, 1 to 2 minutes. Season to taste with salt.

Cook the steaks:

Position a rack 4 inches from the broiler element and heat the broiler on high. Drizzle both sides of the steaks with the lime juice and season all over with salt and pepper. Heat an 11- or 12-inch skillet, preferably cast iron, over medium-high heat, add the olive oil, and sear two of the steaks on one side, about 2 minutes. Turn the steaks and sear them on the other side, and then continue cooking, lowering the heat as needed, until they’re done to your liking, about 2 minutes on the second side for medium rare. Transfer the steaks to a rimmed baking sheet and repeat with the remaining two steaks.

When all the steaks are cooked, turn the heat to medium, pour the chile sauce into the skillet, and stir to incorporate any browned bits and juices from the meat. Sprinkle some of the Oaxaca (or mozzarella) cheese on each steak, spoon some sauce over them, and then top them with some of the cotija or anejo (or feta) cheese. Put the baking sheet under the broiler to melt the cheese, about 1 minute, and serve immediately.

Seared Scallop Tacos with Jicama Peanut Slaw

This is a departure from classic Mexican tacos and is inspired by a chef of modern Mexican cooking, Enrique Olvera, who serves foie gras with this pico at his Mexico City restaurant, Pujol. This dish is called “pico de piñata” because many of the ingredients—the clementines, jicama, and peanuts—are traditionally stuffed inside a piñata.

For the pico de piñata

• 1 cup diced (1⁄4 inch) jicama
• 2 large clementines or 1 navel orange, peeled, including all white pith, and diced (1 cup) plus juice from 1 large clementine or 1⁄2 navel orange
• 1⁄2 cup chopped red onion
• 1⁄2 cup chopped chicharrón (fried pork skin; optional)
• 1⁄4 cup chopped cocktail peanuts
• 1⁄4 cup chopped cilantro
• 1 habanero chile, minced
• 1⁄4 tsp. salt

For the scallops

• 1 lb. sea scallops, tough ligaments removed
• 1 tsp. salt
• 1 Tbs. vegetable or olive oil

• Warm 6-inch flour or fresh corn tortillas, for serving

For the pico de piñata

Stir together all the ingredients in a bowl.
 

For the scallops

Heat a large, heavy skillet over medium-high heat until hot. While the skillet is heating, pat the scallops dry with paper towels and season them with salt.

Add the oil to the skillet and swirl to coat the bottom. Immediately add the scallops, one by one so they aren’t touching, and cook, without moving, until the undersides are browned, about 3 minutes (when the scallops are ready they will move when you shake the pan because their browned crust will release them from the pan). Turn the scallops over and cook until just cooked through, about 2 minutes more.

Cut the scallops into 1⁄2-inch pieces and make tacos with the pico de piñata.

Seared Lamb Rib Chops

Serve with Caramelized Fennel Confit.

• 8 lamb rib chops
• Kosher salt
• Freshly ground pepper
• 1 Tbs. unsalted butter
• 1 Tbs. olive oil

Season the lamb chops well with salt and pepper. In a 10-inch skillet, heat butter and olive oil over medium-high heat. When the butter has melted, add the chops and sear (without moving) until well browned on one side, about 3 minutes. Flip the chops and sear the second side for about 3 minutes. They should have a deep-brown crust but will be pink (medium-rare) in the middle. Remove to a plate and cover loosely with foil. Let rest a few minutes before serving warm.

Seared Salmon with Sauteed Pea Shoots and Ginger-Soy Vinaigrette

Salmon is one of the most popular fish in America. It is very easy to make salmon in a delicious and simple way at home. Start by choosing the freshest fish available and sear it in a very hot pan for a short time. The combination of salmon, fresh peas and pea shoots creates an easy, fresh and beautiful dish.

For the Ginger-Soy Vinaigrette

• 1/4 cup olive oil
• 3 Tbs. fresh lime juice
• 2 Tbs. soy sauce
• 1 Tbs. grated peeled fresh ginger
• 1/2 tsp. minced garlic
• Fine sea salt
• Freshly ground black pepper

For the Pea Shoots

• 1 Tbs. canola oil
• 8 cups baby pea shoots (if not available, use adult pea shoot tops)
• 1/4 cup shelled and blanched English peas
• 2 tsp. minced peeled fresh ginger
• 1 tsp. minced garlic
• Fine sea salt
• Freshly ground black pepper

For the Salmon:

• 1 2-lb. salmon fillet, skin and bones removed, fillet cut into 8 slices (each about 1-inch thick)
• 2  Tbs. canola oil
• Fine sea salt
• Freshly ground pepper

For the vinaigrette, stir all of the ingredients together in a bowl; season to taste with salt and pepper and set aside.

For the pea shoots, heat the canola oil in a large sauté pan over high heat. Add the pea shoots and peas and cook just until the pea shoots are wilted, about 3 minutes. Add the ginger, garlic and 2 tablespoons of the vinaigrette and toss to combine. Season to taste with salt and pepper, remove the pan from the heat and set aside.

For the salmon, preheat a griddle or plancha on high heat until very hot. Season the salmon slices on both sides with salt and pepper and brush them with canola oil. Sear the salmon on the griddle or plancha until golden brown and crusted, about 1n minutes on each side. A metal skewer can be easily inserted into the salmon when it is done, and when the skewer is left in the salmon for 5 seconds it feels just warm when touched to the lip.

To serve, divide the pea shoots and peas among 4 plates. Place 2 salmon slices on top of the pea shoots on each plate, slightly off-center from each other. Spoon the vinaigrette around the pea shoots and serve immediately.

Lamb Shoulder Chops with Smoky Red Pepper-Shallot Butter

Lamb shoulder stands up well to the Spanish-influenced spice rub of garlic, oregano, cumin, and smoked paprika in this recipe. Serve with crusty bread to sop up the buttery sauce.

• 2 medium cloves garlic, smashed and peeled
• Kosher salt
• 1 Tbs. finely chopped fresh oregano
• 1-1/2 tsp. cumin seed, toasted and coarsely ground
• 1/2 plus 1/8 tsp. sweet or hot pimentón (smoked paprika)
• 1 Tbs. extra-virgin olive oil
• 4 (3/4- to 1-inch-thick) lamb shoulder blade or arm chops (about 2 lb. total)
• 2 oz. (4 Tbs.) unsalted butter, softened
• 1-1/2 Tbs. finely chopped shallot
• 1-1/2 Tbs. chopped piquillo pepper (or roasted red pepper)
• 1 Tbs. sherry vinegar, warmed slightly

Combine the garlic and 1 ­tsp. salt in a small mortar and grind to a smooth paste with the pestle. Add the oregano, cumin, and 1/2 ­tsp. of the pimentón; work with the pestle to combine. Stir in the olive oil to make a smooth paste. Pat the lamb chops dry and rub the paste evenly over all of them. Let sit at room temperature for about an hour.


Meanwhile, in a medium bowl, mix the butter, shallot, piquillo pepper, vinegar, and the remaining 1/8­ tsp. pimentón. Season to taste with salt and set aside.


Heat two 10- to 12-inch heavy-duty skillets over medium-high heat. Arrange two chops in each skillet and cook until browned on the bottom, about 2­ minutes. Flip and sear on the second side for another minute. Lower the heat to medium and continue to cook the chops until the internal temperature registers 125°F for medium rare, 4 ­to 6 ­minutes more. (If you nick the thick part of a chop to peek inside, it should be rosy but not bloody.) For medium doneness, cook to 135°F, 6 ­to 8­ minutes more.


Transfer the chops to a large platter or 4­ dinner plates and immediately smear each with some of the butter. The heat of the chops should melt just enough of the butter to lightly sauce the meat. Let the chops rest for 3­ to 5 ­minutes before serving.

Argentine-Style Burger

While this burger won't come together quite as quickly as a basic one, the few extra touches are well worth the time. Sautéing the onion and garlic before adding them to the meat makes for more integrated flavor, as well as a better consistency in the burger. The chimichurri adds intense flavor, and if there's any left over, it's perfect on grilled vegetables, steak, fish, or chicken. What we have is beyond your basic burger, but it's a keeper, especially for those times when you want something jazzy and new.

• 2 Tbs. extra-virgin olive oil
• 1/2 cup finely chopped yellow onion (from 1/2 medium-small onion)
• 2 Tbs. finely chopped garlic (from 6 to 7 medium cloves)
•  1 Tbs. finely chopped jalapeño (from 3/4 medium chile)
• Kosher salt and freshly ground black pepper
• 1-1/2 lb. ground round (85% lean)
• 1-1/2 tsp. ground cumin
• 1-1/2 tsp. dried oregano
• 1/4 cup finely chopped fresh cilantro
• 4 5- to 6-inch pita pockets
• Thin red onion slices (optional)
• Lettuce leaves (optional)
• Chimichurri Sauce

In a medium skillet, heat 1 Tbs. of the oil over medium heat. Add the onion, garlic, jalapeño, and 1/4 tsp. salt. Cook, stirring occasionally, until softened, about 3 min. Transfer to a medium bowl, let cool for 10 min., and then add the ground beef, cumin, oregano, cilantro, 1 tsp. salt, and several grinds of pepper. Mix gently with your hands until just combined. Shape the meat into four burgers, 3/4 inch thick and 4 inches across, working the meat as little as possible. Make a 1/4-inch dent in the center of each burger with the tips of your middle three fingers.

To pan-cook burgers:

Put a large skillet or griddle, preferably cast iron, over high heat and let it get very hot, about 2 min. (The pan is hot enough when a drop of water evaporates instantly.) Add the remaining 1 Tbs. oil and tilt the pan to spread it evenly. Arrange the burgers so there’s as much space as possible between them, reduce the heat to medium high, and cook, uncovered, for 5 min. Turn and cook until the burger feels springy but not mushy when poked, about 3 min. for medium rare (or longer if you’re concerned about undercooked meat).

To grill burgers:

Charcoal: Prepare a medium-hot fire. Cook the burgers, uncovered, on one side for 5 minutes. Turn and cook until the burgers feel springy but not mushy when poked, another 4 to 5 minutes for medium rare.

Gas: Heat the grill to high. When the interior temperature is about 500°F, cook the burgers for 3 minutes with the lid closed. Turn, close the lid, and cook until the burgers feel springy but not mushy when poked, another 3 to 4 minutes for medium rare.

To serve:

Cut the top inch or so off the pitas to open up the pockets wide enough to fit the burgers. Serve the burgers in the pita with red onion and lettuce, if using, and some of the chimichurri sauce.

Black-Pepper-Crusted Beef Tenderloin with Chimichurri Sauce

A tangy condiment made with fresh herbs and garlic, chimichurri sauce isa traditional accompaniment to grilled meats in Argentina and pairs
well with peppery steak. Before cooking the steaks, you can use the
weight of your skillet to crush the whole peppercorns for the coating.

For the chimichurri sauce

• 1-1/2 oz. mixed fresh cilantro and flat-leaf parsley leaves (1 cup packed)
• 1 Tbs. fresh oregano or 1 tsp. dried
• 1 Tbs. chopped garlic
  
  
• 1/3 cup extra-virgin olive oil
• 1 Tbs. red wine vinegar
• 1 tsp. fresh lime juice; more to taste
• 1/4 tsp. crushed red pepper flakes
• Kosher salt

For the steaks

• 2 Tbs. black peppercorns, coarsely crushed
• Kosher or coarse salt
• 4 6- to 7-oz. beef tenderloin steaks, about 1-1/2 inches thick
• 1 Tbs. olive oil
  
  

Make the sauce

Combine the cilantro, parsley, oregano, and garlic in a food processor and pulse until finely chopped. Scrape the mixture into a bowl and stir in the olive oil, vinegar, lime juice, red pepper flakes, and 1/2 tsp. salt.

Cook the steak

In a flat dish or shallow bowl, combine the crushed peppercorns with 2 tsp. salt. Firmly press both sides of the steaks into the mixture so they’re well coated. Set aside to come to room temperature, at least 20 minutes and up to 45 minutes.

Position a rack in the center of the oven and heat the oven to 350°F.

Heat a 12-inch cast-iron skillet over medium-high heat until very hot, about 2 minutes. Add the oil, swirling the pan to coat the bottom; then add the steaks and cook, undisturbed, until nicely browned on the bottom, about 4 minutes. Flip and cook, undisturbed, until nicely browned on the other side, about 4 minutes. Transfer the skillet to the oven and cook until an instant-read thermometer registers 120° to 125°F for rare, 130° to 135°F for medium rare, or 140° to 145°F for medium, 2 to 7 minutes. Let the steaks rest on a plate, loosely covered with foil, for 5 minutes. Serve the steaks topped with the chimichurri sauce.

Warm Ginger Steak Salad

I like to use a mixture of curly, sturdy frisée with some baby spinach for this salad. I find that many mesclun mixes just don't have enough sturdy greens to stand up to the heat of a warm dressing.

• 1 Tbs. peanut or canola oil
• 9 oz. New York strip steak, 1 inch thick
• 1/2 tsp. coarse salt; more to taste
• Scant 1/4 tsp. freshly ground black pepper; more to taste
• 2 large shallots, thinly sliced
• 2 tsp. minced fresh ginger
• 1 tsp. minced garlic
• 1/4 cup dry sherry
• 2 Tbs. soy sauce
• 2 tsp. toasted sesame oil
• 8 cups loosely packed salad greens, preferably a mixture of frisée and baby spinach leaves
• 1/2 small cucumber, peeled, seeded, and thinly sliced
• 3/4 cup wide chow mein noodles

Heat the oil in a 10-inch heavy skillet (preferably cast iron) over medium-high heat until very hot but not smoking. Season the steak on both sides with the salt and pepper. Put the steak in the hot oil and sear for 3 min. Turn the steak and cook for another 2 to 3 min. for rare or 4 min. for medium rare (keep in mind that the steak will cook more later). Take the skillet off the heat, transfer the steak to a cutting board, and cover loosely with foil.

Return the skillet to medium heat. Add the shallots and cook, stirring frequently, until lightly browned on the edges and slightly frizzled, about 3 min. Add the ginger and garlic and cook until fragrant, about 1 min. Slide the skillet off the heat and let cool slightly. Stir in the sherry, soy sauce, and sesame oil.

Trim the fat from the side of the steak and cut the steak into thin (1/8-inch) slices. Add the steak slices and any accumulated juices to the skillet; season with salt and pepper and stir until well coated. Toss the steak and liquid with the greens until well blended and slightly wilted. Top with the cucumbers and chow mein noodles and serve immediately.

Seared Scallops with Cucumber and Jalapeño

These cool bites offer a wonderful combination of flavors and textures, pairing tender, caramelized scallops with crunchy cucumber, spicy jalapeño, fresh cilantro, and a squeeze of lime. You can easily double the recipe to serve more guests.

• 2 tsp. canola oil
• 6 dry-packed sea scallops
• Kosher salt
• 1 small English (seedless) cucumber
• 1/2 medium lime
• 1 Tbs. finely chopped seeded jalapeño
• 12 leaves fresh cilantro

Chill a small tray and a medium serving plate in the freezer.

Heat the oil a 10-inch heavy-duty skillet (preferably cast iron) over medium-high heat until shimmering hot. Meanwhile, remove the side muscle from the scallops, halve them horizontally to make 12 thin rounds, and pat dry. Season each with salt. Cook, flipping once, until just cooked through, 3 minutes total. Transfer to the cold tray and return it to the freezer while you prep the remaining ingredients. (Don’t freeze for more than 15 minutes or the scallops will be too hard to eat.)

Slice twelve 1/8-inch-thick rounds from the cucumber and arrange on the chilled serving plate. Top each cucumber with a scallop. Squeeze the lime over the scallops, sprinkle with the jalapeño, and garnish each with 1 leaf of the cilantro. Serve right away.

Seared Lamb Shoulder Chops with Mustard-Dill Pan Sauce

The sauce is the real star here, so feel free to substitute pork chops or chicken breasts if you don't have lamb; the sauce is equally delicious on both.

• 4 bone-in lamb shoulder chops (2 to 2-1/2 lb. total)
• Kosher salt and freshly ground black pepper
• 1 Tbs. extra-virgin olive oil
• 2 small shallots, finely chopped
• 1/2 cup lower-salt chicken broth
• 1/2 cup dry white wine
• 1 Tbs. Dijon mustard
• 2 tsp. fresh lemon juice
• 2 Tbs. cold unsalted butter, cut into small pieces
• 1 Tbs. finely chopped fresh dill

Season the lamb chops all over with 1-1/2 tsp. salt and 1/2 tsp. pepper. Heat the oil in a large skillet over medium-high heat. Put 2 of the chops in the skillet and cook, flipping once, until deep golden-brown and medium rare (130°F), about 10 minutes. Transfer to a large plate, cover loosely with foil, and keep warm. Repeat with the remaining 2 chops.


Add the shallots to the skillet and cook, stirring, until softened, about 1 minute. Add the broth and wine and cook, scraping up any browned bits, until reduced by half, 4 to 5 minutes. Reduce the heat to medium low, stir in the mustard and lemon juice, and cook for 1 minute more. Add the butter a piece or two at a time, swirling the skillet to melt it into the sauce. Remove the skillet from the heat and stir in the dill. Season to taste with salt and pepper. Serve the lamb with the sauce.