Beef Chow Fun

1/2 pound (226 grams) beef skirt, flank, sirloin, or tenderloin
1 tablespoon light soy sauce (*Footnote 1)
1 tablespoon Shaoxing wine (or dry sherry)
2 teaspoons cornstarch

Sauce

2 tablespoons Shaoxing wine (or dry sherry)
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 teaspoon sugar

Stir fry

(Optional) 1 batch broccolini (or 1 small head broccoli), tough ends removed and chopped into bite sized pieces (or use broccoli with gai lan (Chinese broccoli), kale, or bok choy)
7 ounces (200 grams) dried rice noodles
2 tablespoons peanut oil (or vegetable oil)
1 tablespoon minced garlic
1 teaspoon minced ginger
1/4 white onion, sliced
1 cup bean sprouts
4 green onions, chopped
(Optional) 2 teaspoons sesame oil

Slice beef against the grain into 1/8-inch (1/3-cm) thick pieces or 1/4-inch (1/2-cm) strips, and transfer the pieces to a small bowl. Add the light soy sauce, Shaoxing wine, and cornstarch. Use your hand to gently mix the beef and the added ingredients, until the beef is coated with a thin layer of the mixture. Let marinate for 15 minutes while preparing the rest of the ingredients.

Combine all the sauce ingredients with 2 tablespoons water. Mix well and set aside.

Bring a large pot of water to a boil. Blanch the broccolini (or broccoli) until tender, 1 minute or so. Drain and set aside. Reserve the boiling water to cook the noodles.

Cook or soak the rice noodles according to the instructions until cooked through, but still a bit chewy inside. Rinse rice noodles with cold water and drain. To avoid sticky rice noodles during stir fry, add 1 teaspoon sesame oil to the drained noodles. Gently toss noodles by hand to separate and evenly coat them with a thin layer of oil.

Heat 1 tablespoon of oil in a large nonstick skillet over medium high heat until hot. Spread the beef slices in the skillet in a single layer. Cook until the bottom side of the beef turns golden brown, about 1 minute. Flip the beef and cook the other side until browned, but the inside is still a bit pink, 30 seconds to 1 minute. Transfer beef to a plate immediately.

In the same skillet, add the remaining 1 tablespoon of oil and turn to medium heat. Add garlic, ginger, and onion. Stir constantly until you can smell a strong fragrance, 15 seconds.
Toss the cooked noodles again and add them into the skillet. Add the remaining 1 tablespoon of oil onto the noodles. Use a pair of tongs to toss the noodles with oil. If the noodles start to get sticky, swirl in 2 tablespoons water.

Add the beef back into the skillet. Pour in the mixed sauce. Immediately use a pair of tongs to toss and mix everything.
Add the onion and green onion. Toss a few more times, until the sauce is absorbed by the noodles.

Add bean sprouts and cooked broccolini back into the skillet, swirl in the sesame oil (if using), and give it a final toss. Turn off heat and transfer everything to serving plates immediately.

Serve hot as a main.

NOTES

You can use regular soy sauce to replace all the light / dark soy sauce in this recipe. Note that the dish will come out with a lighter color if you do so.

Pressure Cooker Beef Chili

2 1/2 lb Ground beef
1/2 large Onion (chopped)
8 cloves Garlic (minced)
2 15-oz can Diced tomatoes (with liquid)
1 6-oz can Tomato paste
1 4-oz can Green chiles (with liquid)
2 tbsp Worcestershire sauce
1/4 cup Chili powder
2 tbsp Cumin
1 tbsp Dried oregano
2 tsp Sea salt
1 tsp Black pepper
1 medium Bay leaf (optional)

In a skillet over medium-high heat, cook the chopped onion for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.

Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
Transfer the ground beef mixture into a slow cooker. Add remaining ingredients, except bay leaf, and stir until combined. Place the bay leaf into the middle, if using.
Cook for 6-8 hours on low or 3-4 hours on high. If you used a bay leaf, remove it before serving.

Instant Pot pressure cooker instructions

Select the “Sauté” setting on the pressure cooker (this part is done without the lid). Add the chopped onion and cook for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.

Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
Add remaining ingredients, except bay leaf, to the Instant Pot and stir until combined. Place the bay leaf into the middle, if using.

Close the lid. Press “Keep Warm/Cancel” to stop the saute cycle. Select the “Meat/Stew” setting (35 minutes) to start pressure cooking.

Wait for the natural release if you can, or turn the valve to “vent” for quick release if you’re short on time. If you used a bay leaf, remove it before serving.

Beef Stew in Red Wine Sauce

1 tablespoon unsalted butter
2 tablespoons olive oil
2 pounds trimmed beef flatiron steak or chuck, cut into 8 pieces
Salt
Freshly ground black pepper
1 cup finely chopped onion
1 tablespoon finely chopped garlic
1 tablespoon all-purpose flour
One 750-milliliter bottle dry red wine
2 bay leaves
1 thyme sprig
One 5-ounce piece of pancetta
15 pearl or small cipollini onions, peeled
15 cremini mushrooms
15 baby carrots, peeled
Sugar
Chopped fresh parsley, for garnish

Preheat the oven to 350°. In a large enameled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Arrange the meat in the casserole in a single layer and season with salt and pepper. Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes. Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the flour and stir to coat the meat with it. Add the wine, bay leaves and thyme, season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.

Cover the casserole and transfer it to the oven. Cook the stew for 1 1/2 hours, until the meat is very tender and the sauce is flavorful.

Meanwhile, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes. Drain the pancetta and slice it 1/2 inch thick, then cut the slices into 1-inch-wide lardons.

In a large skillet, combine the pancetta, pearl onions, mushrooms and carrots. Add the remaining 1 tablespoon of olive oil, 1/4 cup of water and a large pinch each of sugar, salt and pepper. Bring to a boil, cover and simmer until almost all of the water has evaporated, 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.

To serve, stir some of the vegetables and lardons into the stew and scatter the rest on top as a garnish. Top with a little chopped parsley and serve.

Meatballs in Tomato Sauce

2 slices of day-old bread (about 50g), crusts removed
A little milk
500g minced beef
2 eggs, lightly beaten
A small garlic clove
A sprig of parsley
Salt and black pepper

For the sauce
750g ripe, fresh tomatoes
6 tbsp extra virgin olive oil
1–2 garlic cloves, peeled or crushed
A pinch of red chilli flakes (optional)
A tin of peeled plum tomatoes, chopped roughly in the tin
1 tbsp tomato puree (optional)
Salt

Rip the bread and soak in a little milk until soft, and easily crumbled. Squeeze out excess milk. Put the crumbs in a large bowl along with the beef and lightly beaten eggs.

Peel and chop the garlic very finely along with the parsley, salt and pepper. Add to the meat, then use your hands to mix everything together.

Divide the mixture into 12 meatballs: if the mixture is very sticky, flour your hands lightly. Let the meatballs rest.

Meanwhile, make the sauce. Peel the fresh tomatoes by plunging them first in boiling water, then in cold, at which point the skins should slip off. Then chop them roughly.

Peel the garlic and crush for a milder flavour or finely chop for stronger. Put 4 tbsp of the olive oil in a large, deep frying pan or cassarole and cook the garlic gently over a low heat until it is fragrant. At this point you can remove the whole garlic if you wish.

Add the chopped tomatoes and chilli. Cook for 5 minutes, then add the final 2 tbsp oil and the tinned tomatoes. Add 1 tbsp tomato puree if you feel it needs it. Cook for 20–40 minutes, or until the sauce is rich and thick.

Drop the meatballs in the sauce, making sure they are submerged. Turn the heat to low, cover the pan and poach for 15 minutes, by which time the meatballs should be cooked through but still tender.

Beef Braised In Chianti

3 tbsp extra virgin olive oil
1kg stewing or braising beef – chuck, flank or neck, cut into large chunks of about 5cm
3 garlic cloves, peeled but whole
1 bottle red wine, ideally chianti
Salt
1 tbsp whole black peppercorns, plus a few extra just in case

To serve
Bread or buttery mashed potato

Warm the olive oil in a heavy-based casserole or stockpot, then brown the meat in batches over a medium heat. Return all the meat to the pan, add the peeled but whole garlic cloves, the red wine and a pinch of salt. Use a pestle and mortar to pound the peppercorns until fine, then add that to the pan.

Bring the pan almost to a boil, then cover and reduce to a simmer for 2-2½ hours or until the meat is very tender but still holding its shape. If you like, remove the lid for the last 45 minutes to reduce the sauce. If you want it reduced further, remove the meat and boil the sauce until slightly thickened, then return the meat to the pan.

Taste and add more salt and pepper if needed. Ideally allow to rest for a few hours – better still, overnight – then reheat gently.

Basic Sous Vide Steaks

2 (1 1/2- to 2-inch thick) ribeye, strip, porterhouse or t-bone (about 1 pound each), or 4 tenderloin steaks (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
4 sprigs thyme or rosemary (optional)
2 garlic cloves (optional)
2 shallots, thinly sliced (optional)
2 tablespoons canola oil
2 tablespoons butter

Preheat a sous-vide cooker to desired final temperature according to charts above. Season steaks generously with salt and pepper. Place in sous-vide bags along with herbs, garlic, and shallots (if using) and distribute evenly. Seal bags and place in water bath for time according to charts below.

For Strip, Ribeye, Porterhouse/T-Bone, and Butcher’s Cuts:

–Very Rare to Rare, use 120°F (49°C) to 128°F (53°C) for 1 to 2 1/2 hours
–Medium-rare, use 129°F (54°C) to 134°F (57°C) for 1 to 4 hours (2 1/2 hours max if under 130°F/54°C)
–Medium, use 135°F (57°C) to 144°F (62°C) for 1 to 4 hours
–Medium-well, use 145°F (63°C) to 155°F (68°C) for 1 to 3 1/2 hours
–Well done, use 156°F (69°C) and up for 1 to 3 hours

To finish in a pan: Turn on your vents and open your windows. Remove steak from water bath and bag and carefully pat dry with paper towels. Place a heavy cast iron or stainless steel skillet with vegetable, canola, or rice bran oil over the hottest burner you have and preheat the skillet until it starts to smoke. Gently lay the steak in the skillet using your fingers or a set of tongs. If desired, add a tablespoon of butter. For a cleaner-tasting sear, omit the butter at this stage. After 15 to 30 seconds, flip the steak so that the second side comes into contact with the pan. Repeat, flipping the steak every 15 to 30 seconds until it has developed a nice brown sear, about a minute and a half total. If you did not add butter earlier, add butter to the skillet about 30 seconds before the steak is done for added richness. Serve steak immediately.

To finish on the grill: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Remove steak from water bath and bag and carefully pat dry with paper towels. Place steak directly over the hot side of the grill and cook, turning every 15 to 30 seconds, until a deep, rich crust has formed, about 1 1/2 minutes total. If the fire threatens to flare up as the steak drips fat into it, suffocate the fire by closing the grill lid until the flames die out. Alternatively, transfer the steak to the cooler side of the grill using a set of long tongs until the flames subside. Do not allow the steak to get engulfed in flames. Transfer the cooked steak to a cutting board or serving platter and serve immediately.

Roast Beef for Sandwiches

2 small garlic cloves, grated
2 1/2 teaspoons kosher salt
2 teaspoons black pepper
2 teaspoons rosemary leaves
2 1/2 pounds boneless beef top loin (top sirloin) roast (leave the fat on top)
Extra-virgin olive oil, as needed

In a small bowl, stir together the garlic, salt, pepper and rosemary. Spread the paste all over the meat. Cover loosely with plastic wrap and refrigerate at least 3 hours or overnight.

When you are ready to prepare the meat, remove it from the fridge and let stand at room temperature for 30 to 60 minutes.
Heat oven to 325 degrees. Place a wire rack in a rimmed baking sheet.

Coat the roast lightly with olive oil. Transfer to the wire rack and roast for 75 to 95 minutes, until an instant thermometer inserted into the center of the roast registers 125 to 130 degrees for medium-rare.

Transfer the meat to a cutting board and let cool completely before carving (trim off the fat cap if you plan to serve it cold). The meat can be roasted three days ahead; cool completely before refrigerating.

Rub for Smoked Brisket

1 1/2 cups packed dark brown sugar
1 cup kosher salt
1 cup ground espresso beans
1/4 cup freshly ground black pepper
1/4 cup garlic powder
2 tablespoons ground cinnamon
2 tablespoons ground cumin
2 tablespoons cayenne pepper

Combine the sugar, salt, espresso beans, pepper, garlic powder, cinnamon, cumin, and cayenne in a resealable container, cover tightly, and shake well to combine. Store in a cool, dry place.

The rub will keep for up to 2 months, at which point the coffee will began to taste stale

Eastern Carolina Barbecue Sauce (four kinds)

1 Gallon Cider Vinegar
1 1/3 Cups Crush Red Pepper
2 Tablespoons Black Pepper
1/4 Cup Salt

Mix the ingredients and let stand for at least 4 hours. This one requires no refrigeration.

———–

1 Gallon Cider Vinegar
1 Cup Firmly Packed Brown Sugar or 1/2 Cup Molasses
3 Tablespoons Crushed Red Pepper
2 Tablespoons Cayenne
1/4 Cup Salt

Again, mix the ingredients and let stand for at least 4 hours.

————

3 Cups Apple Cider Vinegar
1 Cups Brown Sugar
1/4 Cup Hot sauce
2 Tablespoons Red pepper flake
2 Tablespoon Cayenne Pepper
1/8 Cup salt

Mix together and heat until sugar and salt is dissolved. This sauce can be served hot or cold. Shake well before using.

————

1 1/2 cups apple cider vinegar
1/4 cup apple juice or white grape juice
1/2 cup brown sugar
1 tablespoon cayenne pepper
2 tablespoons crushed red pepper flakes
Dash of salt

Combine ingredients in a non-reactive bowl.

Whisk until sugar dissolves and pepper flakes begin to settle

It is best when left to sit a day or two.

Grilled Skirt Steak Tacos with Cherry Tomato-Avocado Salsa

FOR THE STEAK:
2 teaspoons kosher salt
2 1/2 teaspoons New Mexican or other mild chile powder
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
1 large garlic clove, finely grated or minced
Finely grated zest of 1 lime (cut lime into wedges for serving)
2 1/2 pounds skirt steak (usually 2 steaks)

FOR THE SALSA:
1 white onion, sliced into 1-inch-thick slices
2 large garlic cloves, unpeeled
2 jalapeños
1 quart cherry tomatoes, quartered
1 avocado, diced
1/4 cup chopped cilantro leaves and stems
2 teaspoons fresh lime juice, more to taste
1/4 teaspoon kosher salt, more to taste
Corn or flour tortillas, for serving
Sliced radishes, for serving
Mexican crema or sour cream, for serving (optional)

Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.

Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.

Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.

Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.

To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.

Grilled Ribeye with Soy Butter

1 thick-cut rib-eye steak
Salt and pepper to taste
3 tablespoons melted butter
1/4 cup low sodium soy sauce

Rinse the steak under cold water and pat dry with paper towels. Sprinkle on all sides with salt and pepper, to taste. Heat your grill to the max heat–that means at least three of the burners on full blast high, and keeping the lid closed for a good 5-10 minutes.

Mix the melted butter together with the soy sauce in a small bowl. When the grill is heated, put the steak on the grill, letting it brown for about 1-2 minutes. You can close the grill lid to let the heat build up and get some nice caramelization on the edges of the steak. After 1-2 minutes, turn the steak 45 degrees to get those pretty grill marks. Let cook again for 1-2 minutes. Flip the steak and repeat the above steps for the other side.

When the steak is pretty well-browned on both sides, use your tongs lift up the steak and brown the edges. Thick cut steaks need TLC on the edges too! Now for the soy-butter glaze.

Liberally brush the steak with the soy-butter mixture using a heat-proof basting brush. Flip the steak and brush the other side. You may want to wear an oven mitt for this process, as the butter may cause some fairly strong flame-ups. The glaze will make the steak perfectly caramelized and charred on the outside! Those grill marks we worked on earlier add the perfect uniformity of char and color!

Liberally glaze the steak continuously until it’s cooked to your preferred doneness–rare, medium-rare, medium, etc; this translates to grilling the steak for an additional 3-5 minutes for medium-rare, 5-7 minutes for medium, or 8-10 minutes for medium-well, though this does depend on steak thickness. A better test for doneness is to poke the steak gently with the tongs. The squishier it is, the rarer your steak will be. More firm means more well-done. Simple right?

Remove the steak from the heat and let rest for 10-15 minutes. It’s a long time, we know, but it’ll all be worth it when you cut into your steak and skip the lake of beef juice that escapes onto your cutting board!

Serve with additional soy-butter glaze on the side (you can make a fresh batch or reheat what you used to baste the steak–remember that you basted the steak once it was cooked on the outside, so it’s safe to consume post-grilling).

Grilled Skirt Steak with Chimichurri

1 bunch of parsley
1 bulb of garlic
2/3 cup neutral oil (such as canola oil, light olive oil, or grapeseed oil)
1½ teaspoons crushed red pepper flakes
1 teaspoon salt
? teaspoon freshly ground black pepper
juice of half a lime
Skirt steak (Make however much you want! You’ll have plenty of chimichurri to go with it.)

Pick the leaves off your bunch of parsley, and finely chop them. Peel all your garlic cloves and mince finely. You can use a food processor, garlic press, or an old fashioned knife and cutting board.

In a small bowl, combine the parsley, garlic, oil, red pepper flakes, salt, black pepper, and lime juice. Stir well to combine.

Fire up your grill to preheat. Season your steak with salt and pepper. When your grill is extremely hot (if you have a thermometer on your grill, it should be in the range of 500-600F), lay the steaks on the grill. Skirt steaks are very thin, so this process will be quick. Do not close the grill, and don’t walk away!

When the first side has been on the grill for about 1 minute, rotate the steaks to get some solid grill marks. After another minute, flip the steak, letting cook for 1 minute, then rotating, then letting cook for another minute or two. Once you’ve established a solid criss-cross, you can start moving around a little bit more erratically. This will ensure that you get a delicious uniform grill crust. These instructions are for medium rare, which is in our opinion the best way to enjoy your steak. If you like it more or less well done, add or subtract cooking time.

When the steak is cooked, transfer to a plate and let rest for a solid 10 minutes. Don’t cut into it before then. Serve as large steaks or slice against the grain and top with generous amounts of chimichurri.

Ramen Salad with Steak

3 tablespoons fresh lemon juice
2 tablespoons soy sauce
2 tablespoons tahini
1 1/2 easpoons sugar
1 teaspoon finely grated peeled ginger
1 garlic clove, finely grated
1/2 cup vegetable oil
1 1/2 teaspoons toasted sesame oil
8 ounces dried ramen noodles (flavor packet discarded)
Kosher salt
12 ounces thinly sliced cooked boneless steak (such as New York strip steak)
1 small kohlrabi, peeled, cut into matchsticks
3 scallions, thinly sliced
2 cups thinly sliced Napa cabbage
1 cup cilantro leaves with tender stems
1/4 cup crushed salted, roasted cashews
1 tablespoon crushed Sichuan peppercorns

Whisk lemon juice, soy sauce, tahini, sugar, ginger, and garlic in a small bowl to combine. Gradually add vegetable oil followed by sesame oil, whisking constantly until emulsified; set aside.

Cook noodles in a large saucepan of boiling salted water according to package instructions until al dente. Drain; rinse under cold water, then drain again.

Toss noodles, steak, kohlrabi, scallions, cabbage, and cilantro in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Top with cashews and Sichuan peppercorns and drizzle remaining dressing over.
Do Ahead: Dressing can be made 1 day ahead. Cover and chill.

Tangy Steak and Watercress

2 teaspoons Chinese hot mustard powder or English mustard powder (such as Colman’s)
2 teaspoons fish sauce
1 teaspoon demerara or light brown sugar, divided
Kosher salt, freshly ground pepper
1–1 1/2 pounds boneless rib eye
1 red Thai chile, very thinly sliced
2 tablespoons fresh lime juice
2 tablespoons olive oil, plus more for drizzling
1 tablespoon vegetable oil
2 tablespoons unsalted butter
1 bunch watercress, tough stems trimmed (about 6 cups)
2 Persian cucumbers, thinly sliced
1/4 cup mint leaves
1/4 cup salted, dry-roasted peanuts, lightly crushed

Whisk mustard powder, fish sauce, 1/2 tsp. demerara sugar, and 1 Tbsp. very hot water in a medium bowl until sugar is dissolved; season with salt and plenty of pepper. Add steak to bowl and turn several times to coat. Let sit while you make the vinaigrette.

Whisk chile, lime juice, 2 Tbsp. olive oil, and remaining ½ tsp. demerara sugar in a large bowl; set vinaigrette aside.
Heat vegetable oil in a medium skillet, preferably cast iron, over medium-high. Add steak and cook, turning every couple of minutes, until nicely browned and medium-rare, 7–10 minutes. Add butter to skillet, then tilt skillet toward you and use a large spoon to baste steak with foaming butter for a minute longer. Transfer steak to a cutting board and let rest 5 minutes.

Meanwhile, add watercress, cucumbers, and mint leaves to bowl with reserved vinaigrette and toss to combine; season salad with salt and pepper. Top with peanuts and drizzle with olive oil.

Slice steak and serve with salad.

Black Diamond Steak Marinade

1/4 cup plus 2 tablespoons (90ml) Worcestershire sauce
1/4 cup plus 2 tablespoons (90ml) soy sauce
2 tablespoons (30ml) balsamic vinegar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Freshly ground black pepper
About 2 to 3 pounds (900g to 1.4kg) steak of your choice

In a large zipper-lock bag, combine Worcestershire, soy sauce, balsamic vinegar, garlic powder, onion powder, and a generous grinding of black pepper.

Add steak to bag, press out air, and seal. Refrigerate for at least 1 hour and up to 12 hours. When ready to cook, remove steak from marinade, blot dry with paper towels, and grill as desired.

Beer and Lemongrass Steak Marinade

1 (12-ounce; 355ml) bottle light lager beer
3 tablespoons (45ml) extra-virgin olive oil
1 (6-inch) length fresh lemongrass, lightly bruised with the blunt side of a knife
1 (2-inch) strip fresh lemon zest
1 (1-inch) knob peeled fresh ginger, sliced
1 teaspoon (5g) toasted coriander seed
4 sprigs fresh thyme
1 teaspoon (5g) kosher salt
About 2 to 3 pounds (900g to 1.4kg) steak of your choice

In a large zipper-lock bag, combine beer, oil, lemongrass, lemon zest, ginger, coriander seed, thyme, and salt. Swish until salt is dissolved.

Add steak to bag, press out air, and seal. Refrigerate for at least 1 hour and up to 12 hours. When ready to cook, remove steak from marinade, blot dry with paper towels, and grill as desired.

Cocoa-Coffee Steak Marinade

1 cup (235ml) hot, strong brewed coffee
1/2 ounce (15g) unsweetened chocolate, finely chopped
1 tablespoon (15g) dark brown sugar
1 teaspoon (5g) kosher salt
Pinch chili powder or cayenne pepper
About 2 to 3 pounds (900g to 1.4kg) steak of your choice

Stir together coffee, chocolate, sugar, salt, and chili powder or cayenne, until chocolate is fully melted and sugar and salt are fully dissolved. Let cool.

Transfer marinade to a large zipper-lock bag, add steak, press out air from bag, and seal. Refrigerate for at least 1 hour and up to 12 hours. When ready to cook, remove steak from marinade, blot dry with paper towels, and grill as desired.

Wasabi Flank Steak with Miso-Glazed Potatoes

2 tablespoons wasabi powder
2 tablespoons water
2 tablespoons drained horseradish
1 teaspoon low-sodium soy sauce
One 2-pound flank steak
4 teaspoons canola oil
Salt and freshly ground pepper
1 pound fingerling potatoes
1 tablespoon miso
1 tablespoon mirin
1 bunch watercress, stemmed

Preheat the oven to 450 and preheat a cast-iron grill pan. In a bowl, combine the wasabi and water. Stir in the horseradish and soy sauce. Rub the steak with 1 teaspoon of the oil and season with salt and pepper. Grill the steak over high heat until lightly charred, 5 minutes. Flip the steak and spread the wasabi over the charred side.

Transfer the pan to the oven and roast the steak for 10 minutes, until an instant-read thermometer inserted in the thickest part registers 135° for medium-rare; transfer to a cutting board and let rest for 10 minutes.

Meanwhile, in a saucepan of boiling water, cook the potatoes for 15 minutes. Drain and let cool, then peel. Wipe out the saucepan. Add the remaining oil and the potatoes and cook over moderate heat, stirring occasionally, until golden, 5 minutes. Combine the miso and mirin; add to the potatoes and cook, stirring, until glazed, about 2 minutes.

Thinly slice the steak across the grain and serve with the potatoes and watercress.

Roast Beef with Root Vegetable Salad

1 pound sweet potatoes, scrubbed and cut into 1-inch pieces
1 pound parsnips, peeled and cut into 3/4-inch pieces
1 pound celery root, peeled and cut into 3/4-inch pieces
1 pound golden beets, peeled and cut into 3/4-inch pieces
4 large unpeeled garlic cloves
1/4 cup extra-virgin olive oil
Salt
One 1 1/2-pound eye of round beef roast, trimmed of visible fat
Freshly ground black pepper
2 tablespoons balsamic vinegar
1 1/2 teaspoons brined green peppercorns, chopped, plus 1 tablespoon of brine
1 teaspoon honey
4 cups baby arugula (about 3 ounces)

Preheat the oven to 425° and line a large, rimmed baking sheet with parchment paper. In a large bowl, toss the potatoes, parsnips, celery root, beets and garlic cloves with 3 tablespoons of the oil and season with salt. Spread the vegetables on the baking sheet and roast on the bottom rack of the oven for about 1 hour, stirring occasionally, until browned and very tender. Let cool slightly.

Meanwhile, in a medium ovenproof skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the roast with salt. Add it to the skillet and cook over moderately high heat, turning, until browned all over, about 5 minutes. Transfer the roast to a plate and pour off the fat in the skillet. Add 2 tablespoons of water to the skillet and cook, scraping up the browned bits on the bottom of the pan. Pour the pan juices into the large bowl.

Return the meat to the skillet and roast in the oven for 25 minutes, until an instant-read thermometer inserted in the thickest part registers 115° for medium-rare meat. Transfer the roast to a board; season with black pepper.

Squeeze the roasted garlic cloves from their skins into the meat juices in the bowl and mash with a fork. Whisk in the vinegar, peppercorns, brine and honey. Add the roasted vegetables to the bowl and toss with the dressing. Add the arugula and toss again.

Carve the roast into thin slices and serve warm or at room temperature with the salad.

Roast Beef with Basil Oil

1 1/2-pound beef eye of round roast
1/2 cup mix of finely chopped rosemary, mint and tarragon
Salt and freshly ground black pepper
1/2 cup plus 1 tablespoon extra-virgin olive oil
2 cups fresh basil leaves

Preheat the oven to 475. Generously coat the roast with half of the chopped herb mixture and season with salt and pepper.

In a large ovenproof skillet, heat 1 tablespoon olive oil over moderately high heat. Add the roast and lightly brown it on all sides, about 3 minutes. Wipe out the skillet, return the meat to it and roast in the oven until an instant-read thermometer inserted in the center registers 110, about 25 minutes. Transfer the roast to a cutting board and season again with salt and pepper. Cover loosely with foil and let rest for 20 minutes.

Meanwhile, bring a large saucepan of salted water to a boil and fill a bowl with ice water. Blanch the basil in the saucepan for 15 seconds. Transfer the basil to the ice water; drain well and squeeze out all of the excess water. Transfer the basil to a blender. Add the remaining 1/2 cup extra-virgin olive oil and a pinch of salt and blend thoroughly.

Thinly slice the roast and drizzle each portion with 1/2 tablespoon basil oil. Sprinkle with the remaining 1/4 cup chopped herbs and serve.