Ingredients

• 2 garlic cloves, peeled and roughly chopped
• 1/4 cup fresh mint leaves
• 1/4 cup fresh flat-leaf parsley leaves
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1/4 cup shelled hazelnuts
• 1/4 cup extra virgin olive oil, plus extra for brushing on the lamb chops
• Kosher salt to taste
• Coarsely ground black pepper to taste
• 8 lamb loin chops

Directions

Step 1

Make the gremolata: In a blender or mini food processor, combine the garlic, mint, parsley, lemon zest and juice, and hazelnuts. Pulse several times, and then slowly add the 1/4 cup of olive oil. Process until relatively smooth. If the mixture seems stiff, add a small amount of water. Season with salt and pepper. Reserve.

Step 2

Preheat your grill to medium-high. Brush the lamb chops on both sides with olive oil, and season well with salt and pepper. Grill for 2 to 3 minutes per side for medium-rare. After letting chops rest for 5 minutes, plate two chops per person with a healthy dollop of the gremolata and pass the rest.

Ingredients

For the salsa verde:

• 1 1/2 cups packed, roughly chopped flat-leaf parsley
• 2/3 cup extra virgin olive oil
• 1/4 cup capers, drained
• 2 anchovy fillets
• 1 tablespoon white wine vinegar
• 1 tablespoon lemon juice
• 1/2 teaspoon freshly grated lemon zest
• 2 medium cloves garlic, minced (about 2 teaspoons)
• Kosher salt
• Freshly ground black pepper

For the steak:

• One 2-pound flank steak
• More kosher salt and freshly ground black pepper

Directions

Step 1

Make the salsa verde: Place the parsley, olive oil, capers, anchovies, vinegar, lemon juice and zest, and garlic in the work bowl of a food processor fitted with a steel blade. Pulse until the parsley is well chopped, stopping to scrape down sides as necessary. Season the sauce with salt and pepper to taste. Transfer to a small bowl and set aside.

Step 2

Set up your grill for indirect grilling and heat to medium-high. Generously season the steak on both sides with salt and pepper. Grill the flank steak for about 3 minutes per side or until done to your liking. Let it rest for 2 minutes before carving thinly against the grain on a sharp diagonal. Serve with the salsa verde.

Ingredients

• 1 1/2 pounds boneless steak, such as rib eye, strip, or sirloin
• 5 tablespoons extra virgin olive oil, plus more for the rolls
• 2 cloves garlic, minced
• 3 tablespoons fresh lime juice, divided
• 1 tablespoon chopped cilantro, plus whole leaves for serving
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups fresh green beans, julienned
• 2 ripe avocados, pitted and peeled
• 4 Kaiser rolls or other large soft rolls, sliced and lightly toasted
• Four thick slices ripe red tomato
• Thinly sliced jalapeños (optional)
• Hot sauce for serving

Directions

Step 1

Place the steak in a resealable plastic bag along with 4 tablespoons olive oil, the garlic, 1 1/2 tablespoons lime juice, the chopped cilantro, and 1/2 teaspoon each salt and pepper. Marinate, refrigerated, for 4 to 8 hours. Meanwhile, steam or boil the beans in salted water until tender-crisp, about 5 minutes; plunge them in ice water, then drain and set aside.

Step 2

Mash the avocados with the remaining lime juice, 1 tablespoon olive oil, and 1/2 teaspoon salt and set aside. Set up a grill for direct grilling and preheat to medium-high. Drain the steaks. Season well with salt and pepper and grill to medium-rare, turning once with tongs. Let rest for 5 minutes, and then thinly slice on a diagonal. Drizzle the cut sides of the rolls with olive oil. Thickly spread one-fourth of the avocado mixture on the top half of each bun. Divide the meat between the bottom halves of the buns. Top the meat with a tomato slice, jalapeños (if using), cilantro leaves, and green beans. Replace the top half of the bun and press lightly. Serve with hot sauce.

Ingredients

• 1 large navel orange
• 1 clove garlic, finely minced
• 1/2 cup rough-chopped pimento-stuffed green olives
• 1/3 cup diced celery hearts (the inner stalks)
• 1/4 cup diced red onion or shallot
• 2 tablespoons chopped fresh flat-leaf parsley or cilantro
• 1/2 teaspoon pimentón dulce, sweet smoked Spanish paprika
• 1/2 teaspoon ground cumin
• 1/4 to 1/2 teaspoon hot red pepper flakes, to taste (optional)
• 3 tablespoons extra virgin olive oil, plus more for the chicken
• 1 tablespoon dry Spanish sherry
• Salt and freshly ground coarse black pepper to taste
• 6 boneless skinless chicken breasts, each 6 ounces

Directions

Step 1

Slice off the ends of the orange and set it upright on a cutting board. Remove the peel and white pith with a sharp paring knife. Working over a bowl, release the orange segments by slicing between the membranes and then squeeze the remnants over the bowl to extract any juice. Cut each segment into 3 or 4 pieces. Add the garlic, olives, celery, onion, parsley, pimentón, cumin, optional hot red pepper flakes, the 3 tablespoons olive oil, and the sherry. Season to taste with salt (remember, the olives will be salty) and pepper. Cover and set aside.

Step 2

Pound the chicken breasts between two sheets of plastic wrap or wax paper until they are about 1/2 inch thick. Brush on both sides with olive oil and season with salt and pepper.

Step 3

Set up the grill for direct grilling and preheat to medium-high. (Alternatively, you can pan-fry the chicken breasts or grill them on a stovetop grill pan.) Grill for 3 to 4 minutes per side, turning once with tongs, until the chicken is cooked through. Let rest for 2 minutes. Transfer to a platter or plates and spoon the salsa over the chicken.