Steak and Soba Stir-Fry

INGREDIENTS:

• 2 tablespoons sliced almonds

• 8 ounces soba (Japanese-style noodles) or spaghettini

• Kosher salt

• 1 teaspoon plus 3 tablespoons vegetable oil

• 12 ounces skirt or flank steak

• Freshly ground black pepper

• 2 scallions, whites and greens separated, chopped

• 4 medium garlic cloves, chopped

• 1 tablespoon grated peeled ginger

• 2 heads baby bok choy, quartered

• 1 medium carrot, peeled, thinly sliced on a diagonal

• 3 tablespoons oyster sauce

• 3 tablespoons reduced-sodium soy sauce

• 3 tablespoons unseasoned rice vinegar

• 1 tablespoon toasted sesame oil

PREPARATION:

1. Preheat oven to 350°F. Spread out almonds on a small rimmed baking sheet; toast, tossing occasionally, until golden brown, 8-10 minutes. Let cool and set aside.

2. Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain; rinse to cool and set aside.

3. Heat 1 teaspoon vegetable oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook until charred in spots, about 4 minutes per side for medium-rare. Let rest 10 minutes. Thinly slice against the grain.

4. While steak rests, wipe out skillet and heat 3 tablespoons vegetable oil over medium heat. Add scallion whites, garlic, and ginger. Stir until softened, about 1 minute. Add bok choy and carrot. Cook, tossing occasionally, until crisp-tender, about 4 minutes.

5. Whisk oyster sauce, soy sauce, vinegar, sesame oil, and 1/2 cup water in a small bowl. Add to vegetables; bring to a simmer. Fold in scallion greens and reserved almonds and noodles. Serve steak with noodle stir-fry.

Grilled Steak Salad with Beets & Scallions

INGREDIENTS:

Aioli:

• 1/2 cup beef or chicken stock or low-sodium chicken broth

• 1 large egg yolk

• 1 teaspoon Dijon mustard

• 1/2 cup vegetable oil

• 2 teaspoons fresh lemon juice

• 1 small garlic clove, finely grated

• Kosher salt, freshly ground pepper

• 1 freshly ground pepper

Salad:

• 1 pound tri-tip, New York strip, or skirt steak

• 1 garlic clove, halved

• 4 tablespoons olive oil, divided

• Kosher salt, freshly ground pepper

• 1 freshly ground pepper

• 1 bunch scallions or ramps

• 1 bunch spicy greens (such as arugula or mizuna)

• 1 tablespoon fresh lemon juice

• 3 beets, peeled, thinly sliced

• 1 tablespoon balsamic vinegar

PREPARATION: 

Aioli:

1. Bring stock to a simmer in a small saucepan over medium-low heat; cook until reduced by half, about 5 minutes.

2. Whisk egg yolk and mustard in a bowl. Whisking constantly, gradually add oil, drop by drop at first, until mixture is very thick. Whisk in lemon juice and garlic; season with salt and pepper. Stir in stock.

Salad:

1. Preheat oven to 200°F. Prepare grill for medium-high heat (or heat a grill pan over medium-high). Rub steak with cut sides of garlic and 1 tablespoon oil; season with salt and pepper. Grill, turning several times, until lightly charred and mediumrare (an instant-read thermometer should register 130°F), 14–16 minutes. Transfer to a rack set inside a rimmed baking sheet.

2. Meanwhile, toss scallions on another baking sheet with 1 tablespoon oil; season with salt and pepper. Grill, turning often, until tender, about 4 minutes. Transfer to rack with beef and keep warm in oven.

3. Arrange greens on a platter; season with salt and pepper. Drizzle with lemon juice and 1 tablespoon oil. Toss beets in a bowl with vinegar and remaining 1 tablespoon oil; season with salt and pepper. Arrange over greens. Slice steak 1/2" thick; top greens with scallions and meat. Pour any juices over; season with salt. Serve with aioli.

Yellow Pepper & Corn Salad with Turmeric Dressing

INGREDIENTS:

Turmeric Salad Dressing:

• 1 jalapeño, seeds removed, chopped

• 1 (4-inch) piece turmeric, peeled, chopped, or 3/4 teaspoon ground turmeric

• 1 (1-inch) piece ginger, peeled, chopped

• 1 garlic clove, crushed

• 1 cup coarsely chopped cilantro

• 1/4 cup olive oil

• 1/2 teaspoon finely grated lime zest

• 3 tablespoons fresh lime juice

• Kosher salt

Salad & Assembly:

• 3 ears of corn, husked

• 2 yellow bell peppers

• 4 ounces Sun Gold or cherry tomatoes

• 2 endive, leaves separated, halved if large, or 1 large head of frisée, torn into bite-size pieces

• 2 cups dandelion greens or arugula

• Kosher salt

PREPARATION:

Dressing:

1. Pulse jalapeño, turmeric, ginger, garlic, cilantro, oil, lime zest, and lime juice in a food processor until smooth with a few flecks of cilantro.

2. Transfer to a small bowl; season with salt.

Salad Assembly:

1. Prepare a grill for high heat. Grill corn, turning occasionally, until charred and cooked through, 6–8 minutes. Let cool; cut kernels off cobs and place in a large bowl. (Or, cut kernels from cobs and char in a dry cast-iron skillet over medium-high, 8–10 minutes.)

2. Heat broiler. Broil peppers on a rimmed baking sheet, turning occasionally, until blackened in spots and nearly cooked through, 12–18 minutes. Let cool; cut into 1" strips, retaining as much charred skin as possible; add to corn.

3. Broil tomatoes on same baking sheet, tossing once, until blackened in spots and starting to burst, about 5 minutes. Let cool. Add tomatoes, endive, and greens to corn; toss to combine. Drizzle dressing over and toss to coat; season with salt.

Pork Chop with Apple & Celery Root Salad

INGREDIENTS:

Pork Chop:

• 1 double-cut pork chop (1 1/2–2 pounds)

• 1 1/2 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• 1/2 teaspoon sugar

• 2 tablespoons olive oil

Salad & Assembly:

• 1 large egg yolk

• 1 garlic clove, finely grated

• 1/4 cup red wine vinegar

• 1 tablespoon Dijon or horseradish mustard

• 1 teaspoon honey

• 1/2 cup olive oil, plus more for drizzling

• Kosher salt, freshly ground pepper

• 8 cups torn red leaf lettuce (from about 1 head)

• 4 cups torn frisée (from about 1 head)

• 1/2 small celery root (celeriac), peeled, cut into matchsticks (about 2 cups)

• 1 apple, cut into matchsticks

• 2 ounces Pecorino, shaved

• 1/2 cup chopped smoked almonds

• Flaky sea salt

PREPARATION:

Pork Chop:

1. Pat pork chop dry with paper towels. Mix salt, pepper, and sugar in a small bowl; sprinkle all over pork. Place pork on a wire rack set inside a rimmed baking sheet so it’s resting on its side with bone sticking upright and chill, uncovered, at least 8 hours and up to 1 day.

2. Let pork chop sit at room temperature at least 1 hour for even roasting.

3. Preheat oven to 300°F. Heat a large skillet, preferably cast iron, over medium-high. Rub chop all over with oil and carefully place in skillet; reserve rack and baking sheet. Cook chop, turning every minute or so, until deeply browned on both sides, 5–8 minutes. Turn on its side and sear edges and fat cap until browned, about 3 minutes total. Transfer back to rack, place in oven, and roast until a thermometer inserted into the center of chop about 1" from bone registers 130°F, 25–35 minutes (use a probe thermometer if you’ve got one, or use an instant-read thermometer and check every few minutes after pork has been roasting 20 minutes). Transfer pork to a cutting board; let rest 15–20 minutes.

Salad & Assembly:

1. While the pork is resting, whisk egg yolk, garlic, vinegar, mustard, and honey in a medium bowl. Gradually add 1/2 cup oil, whisking until dressing is emulsified (it should be the consistency of heavy cream). Season with kosher salt and pepper.

2. Toss lettuce, frisée, celery root, apple, Pecorino, and almonds in a large bowl; season with kosher salt and pepper. Add about three-quarters of dressing and toss to coat; add more dressing to taste and season with more kosher salt and pepper.

3. Use a thin-bladed knife to cut pork chop away from rib bone, then cut between bones to separate into 2 ribs (or don’t, and greedily eat both bones in the kitchen before serving others, because you’re the cook and you deserve it). Slice chop 1/2" thick, drizzle with oil, and sprinkle with sea salt. Serve with salad.

Squash Gratin

INGREDIENTS:

• 2 1/4 pounds acorn squash

• 2 slices of bacon 1/8 inch thick

• 4 garlic cloves (unpeeled but crushed)

• 1 sprig of rosemary

• salt

• a handful of dried pumpkin seeds

• freshly ground black pepper

• 1 ounce of pecorino or Parmesan cheese

PREPARATION:

1. Peel 2 1/4 pounds of winter squash and cut into cubes.

2. Preheat the oven to 450°F.

3. In a large ovenproof pot, brown 2 slices of bacon 1/8 inch thick for 5 minutes, turning them over. Add the cubes of squash, 4 garlic cloves (unpeeled but crushed), 1 sprig of rosemary, and a little salt.

4. Cover with parchment paper and put in the oven for 30 minutes.

5. Lower the oven temperature to 350°F, remove the parchment paper, and cook for an additional 30 minutes.

6. In the meantime, heat a dry skillet and toast a handful of dried pumpkin seeds. Cool on paper towels, then crush.

7. When the squash is cooked, take the pot out of the oven and turn on the broiler.

8. Throw away the rosemary and the peel of the garlic cloves.

9. Remove the slices of bacon and cut into small lardons.

10. Mash the squash and garlic with a fork and add the lardons. Stir and adjust the seasoning with plenty of freshly ground black pepper.

11. Sprinkle the top of the gratin with pumpkin seeds.

12. With a vegetable peeler, shave 1 ounce of pecorino or Parmesan cheese into small flakes and sprinkle evenly over the gratin.

13. Put under the broiler for about 2 minutes to brown the top. Serve immediately.