Thai Beef Salad

Ingredients

serves Serves 4, active time 45 minutes, total time 50 minutes, plus 48 hours marinating time for the beef

• Beef
• 1 sirloin cap steak or coulotte steak (17.6 ounces / 500 grams)
• 1 garlic clove, thinly sliced
• 1/2 jalapeño, thinly sliced
• 0.35 ounce (10 grams) pickled ginger
• 2 tablespoons (30 grams) sweet vermouth
• 2 tablespoons (33 grams) tamari soy sauce
• 1 tablespoon (14 grams) fish sauce
• 1/4 teaspoon (1.5 grams) fine sea salt
• Rice bran oil or peanut oil, for frying
• Leaves from 1 bunch cilantro
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• Salad
• 2 grapefruits
• 5 teaspoons (15 grams) palm sugar, grated on a box grater, or packed dark brown sugar
• 1 tablespoon (14 grams) rice vinegar
• 2 teaspoons (10 grams) fish sauce
• 1/2 teaspoon (3 grams) fine sea salt
• 1 unripe papaya
• 1 bunch watercress, chopped into bite-size pieces

Procedures

1. Prepare the beef: Put the beef on a cutting board and remove any silver skin or large pieces of external fat. Cut a crosshatch grid into the top of the meat, cutting about 1/2 inch (13 mm) deep and leaving about 1/2 inch (13 mm) between the lines. Flip the meat over and repeat on the bottom, being careful not to cut all the way through the meat.
   
2. In a small bowl, combine the garlic, jalapeño, pickled ginger, sweet vermouth, soy sauce, and fish sauce. Put the meat into a gallon-size zip-top bag and add the marinade. Squeeze out the excess air and seal the bag. Turn the bag over a few times so that the meat is evenly coated. Refrigerate the meat in its bag on a baking dish or large plate for at least 24 hours and preferably 48, flipping the meat over twice a day, to allow the flavors to be absorbed.
   
3. Make the salad: The day you are planning to cook the meat, grate the zest from the grapefruits. Transfer the zest to a small container, cover, and reserve in the refrigerator. Use a knife to cut the top and bottom off each grapefruit, exposing the inner segments. Stand the grapefruit up on a cutting board and pare off the skin, slicing it away from the top to the bottom, following the curve of the fruit. Once all of the pith has been removed, hold the grapefruit over a small bowl and use a paring knife to cut between the membranes and free the segments, letting them drop into the bowl. Squeeze the remaining membranes over the segments, catching the juice in the bowl. Remove the grapefruit segments from the bowl, cut them into thirds, transfer to another bowl, and set aside separately.
   
4. Add the palm sugar, rice vinegar, fish sauce, and salt to the bowl of grapefruit juice. Stir to dissolve the salt and sugar. Return the grapefruit segments to the bowl. Peel the papaya and cut it in half lengthwise, and remove the seeds. Use a mandoline to thinly slice the fruit. Add the papaya to the grapefruit vinaigrette and stir to blend with the grapefruit segments. Cover the salad and reserve at room temperature.
   
5. Heat a large cast-iron skillet over medium-high heat. Remove the beef from the marinade and remove any garlic or jalapeño slices that may be stuck to it. Season the meat with the salt. Add 1/4 inch (6 mm) of oil to the bottom of the hot pan and when the oil shimmers, slide the meat into the pan. Turn the heat down to medium. Cook the meat for 30 seconds and gently flip it. Cook for 30 seconds on the second side and flip the meat again. Repeat this process until the meat has cooked for a total of 6 minutes.
   
6. While the meat is cooking, put half of the cilantro leaves on a platter large enough to hold the meat. When the meat has finished cooking, transfer it from the pan onto the bed of cilantro leaves. Cover the top of the meat with the remaining cilantro leaves and then invert a large platter over the meat to hold in heat while it rests. Let the meat rest for at least 5 minutes; the heat will release the oils in the herbs and they will permeate the meat while it rests.
   
7. Remove the top plate and transfer the meat, still covered in cilantro leaves, to a cutting board. Carve the meat into slices, cutting against the grain. Put the meat on a serving platter and add any juices
   and leftover cilantro from the cutting board or the resting plate. Add the watercress to the marinated fruit salad and mix gently to combine. Taste and add a pinch of salt if needed. Arrange the salad over the meat and serve immediately.

Texas-Style Beef Short Ribs

Special equipment

Smoker or Grill

Ingredients

serves Serves 6 to 8, active time 20 minutes, total time 7 hours

• 1/4 cup coarsely ground black pepper
• 1/4 cup Kosher salt
• 1 tablespoon garlic powder (optional)
• 2 racks beef short ribs, 4-bones each, 10- to 12-inches square, membrane removed and hard fat cap trimmed to 1/8 inch
• 3 to 4 chunks of a medium smoking wood, such as oak or hickory (see shopping link above)
• 2 large pieces of butcher paper
•  
• Type of fire: Indirect
• Grill heat: Low

Procedures

1. In a small bowl combine pepper, salt, and garlic powder (if using) to make the rub. Season ribs all over liberally with the rub.
   
2. Fire up smoker or grill to 225°F, adding chunks of smoking wood chunks (see shopping link above) when at temperature. When the wood is ignited and producing smoke, place the ribs in the smoker or grill, meat side up, and smoke until an instant read thermometer registers 165°F when inserted into the thickest part of the ribs.
   
3. Wrap each rack of ribs tightly in butcher paper and return to smoker. Continue cooking until an instant read thermometer registers 185°F when inserted into the thickest part of the ribs. There should be no resistance when inserting the thermometer into the meat.
   
4. Transfer ribs to an empty cooler and let rest for a minimum of 30 minutes, up to 3 hours. Slice ribs into individual bones and serve.

Zucchini Pastitsio (Mediterranean Baked Beef and Pasta Casserole)

Special equipment

Baking sheet, baking pan

Ingredients

serves Serves 6, active time 1 hour 15 minutes, total time About 2 hours

• For the Zucchini:
• 6 tablespoons olive oil, divided
• 3 medium zucchinis, sliced into 1/4-inch-thick rounds
• Kosher salt and freshly ground black pepper
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• For the Meat Sauce:
• 1 1/4 pounds ground beef
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 small onion, grated (about 3/4 cup)
• 1/2 cup dry red wine
• 1 (28-ounce) can puréed tomatoes
• 1 teaspoon sugar
• 2 teaspoons balsamic vinegar
• 2 pinches of nutmeg, divided
• 2 bay leaves
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• For the Bechamel:
• 1 cup whole milk
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 tablespoons heavy cream
• 1/2 teaspoon lemon zest
• 1 cup grated Romano or Parmesan cheese
• 2 eggs, lightly beaten
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• For Assembly:
• 3/4 pound rigatoni or macaroni, cooked al dente and kept warm
• 2 1/4 cups grated Kefalograviera or Gruyère
• Non-stick baking spray

Procedures

1. For the Zucchini: Adjust oven rack to upper position and preheat broiler to high. Using a large baking sheet, toss zucchini with 3 tablespoons of oil. Season with salt and pepper and place in a single layer on the baking sheet. Transfer zucchini to the oven to brown until golden, flipping halfway through, about 8 minutes total. Remove from oven and set aside. Adjust oven rack to center position and reduce oven to 350°F.
   
2. For the Meat Sauce: Heat 2 tablespoons oil in a stockpot over medium heat. Add ground beef and garlic and cook, breaking up into little bits, until browned, about 8 minutes total. Add onion and cook until softened, 2 to 3 minutes longer. Add wine, bring to a boil and simmer for 1 minute. Add the tomatoes, sugar, vinegar, a pinch of nutmeg, and bay leaves. Season lightly with salt and pepper and stir to combine. Return to a boil; then, reduce heat and simmer, covered, for 20 minutes, stirring occasionally. Discard bay leaves, season to taste with salt and pepper, and set sauce aside until you’re ready to assemble the casserole.
   
3. For the Bechamel: Heat milk in a small saucepan over medium heat, stirring to prevent scorching, until hot. Melt the butter in another small, non-stick pan over medium-high heat. Add the flour and quickly whisk to combine. Whisking constantly, add the flour mixture to the hot milk in stages, taking care to eliminate lumps to create a smooth sauce. Add heavy cream and lemon zest. Season with salt, pepper and remaining pinch of nutmeg. While the sauce is still hot, quickly whisk in the Romano and eggs. Heat gently while whisking constantly until thickened if necessary.
   
4. To Assemble: Combine warm, cooked pasta with Kefalograviera or Gruyère and remaining 1 tablespoon of oil. Spray a 9- by 13-inch baking pan with cooking spray. Layer with half of zucchini. Top with half of the noodle mixture, followed by half of the white sauce and meat sauce. Repeat layers, ending with white sauce. Transfer to the oven to bake until golden and bubbly, 35 to 40 minutes. Serve immediately.