1 pound flank steak
1/2 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons oil
2 tablespoons lemon juice
3 cloves garlic, minced
1 teaspoon dry mustard
black pepper

1. Marinate flank steak in soy sauce, red wine vinegar, Worcestershire sauce, oil, lemon juice, garlic and mustard overnight.
2. Remove meat from the marinade. Heat a large skillet over medium-high heat and dry fry the flank steak. Allow to rest for a few minutes, then thinly slice to serve with freshly grated black pepper.

Makes 4 servings

1/2 pound sirloin steak, thinly sliced
1 egg, beaten
1/2 teaspoon sesame oil
1/4 cup cornstarch

1/2 cup water
1 tablespoon orange zest
1 tablespoon red pepper flakes
1/4 cup brown sugar
2 teaspoons sesame oil
1/4 cup rice wine vinegar
2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon cold water
3 tablespoons sesame seeds, toasted
1 tablespoon chili oil or sweet chili sauce
salt and pepper

1. Season beef with salt and pepper. Combine egg and sesame oil, then dunk individual slices of beef into the egg mixture, then the cornstarch, shaking off excess. Set aside.
2. Bring water, orange zest and red pepper flakes to a boil in a small saucepan. Reduce by half, then strain and reserve water.
3. Return water to the saucepan, along with brown sugar, sesame oil, vinegar and soy sauce. Bring to a boil.
4. Combine cornstarch and cold water and gradually whisk into the sauce. Continue to cook, stirring constantly, until thickened. Stir in the sesame seeds and reduce heat to low.
5. Heat a large non-stick skillet over medium-high heat and dry fry the beef until cooked through.
6. Combine with prepared sauce and drizzle with hot chili oil. Serve over white rice.

Makes 4 servings

4 six ounce beef tenderloin
2 tablespoons white wine vinegar
2 tablespoons dry white wine
1 tablespoon shallot, chopped
1 tablespoon fresh tarragon, chopped
3 egg yolks
1/2 cup butter, softened and cubed
salt and pepper

1. Preheat oven to 350 degrees.
2. Heat a large oven proof skillet over medium-high heat.
3. Season steaks with salt and pepper. Lay on hot skillet. Sear all sides then transfer to the oven to finish cooking to desired temperature.
4. Remove steaks from the oven and allow to rest while preparing Bearnaise.
5. Bring vinegar, wine and shallot to a boil in a small saucepan. Reduce to about a tablespoon of liquid.
6. Cool vinegar mixture and combine with tarragon and egg yolks in the top of a double boiler.
7. Slowly whisk in the butter to the vinegar and eggs until you have a smooth sauce.
8. Serve steaks with the prepared sauce.

Makes 4 servings

3 pound bone-in lamb leg
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon ground cinnamon
20 whole cloves
salt and pepper
water

1. Preheat oven to 450 degrees.
2. Cut 3/4" slices into the fatty side of the lamb leg. Rub lamb with olive oil and season liberally with salt and pepper, oregano and cinnamon, placing cloves into the slices in the flesh.
3. Place lamb on a roasting rack into the oven until the outside is well seared, about 20 minutes.
4. Reduce the heat to 350 degrees and add a bit of water to the bottom of the pan. Continue cooking until a meat thermometer can be inserted into the center and register 140 degrees.
5. Allow to rest for 15 minutes before carving. Meanwhile, you can use the pan drippings to make a gravy or as jus mixed with a bit of fresh mint, salt and pepper.

Makes 8 servings

16 ounce flank steak
4 tablespoons fish sauce
2 tablespoons lemon juice
1 stalk lemongrass, finely chopped
1/4 cup fresh basil, chopped

1. Marinade flank steak in fish sauce, lemon juice, lemongrass and basil overnight.
2. Heat a large wok or heavy skillet over medium-high heat. Thinly slice the beef and fry until cooked through. Serve sizzling hot.

Makes 4 servings

2 eight ounce flank steaks
1/2 teaspoon black peppercorns
1/2 teaspoon white peppercorns
2 tablespoons butter
1 clove garlic, crushed
1/2 cup beef stock
1 tablespoon peppercorns
2 tablespoons heavy cream
salt

1. Lightly press steaks into a mixture of black and white peppercorns and sprinkle with a bit of coarse salt.
2. Melt butter in a large skillet over medium heat. When it begins to foam, add the garlic, stirring around the pan, then sear all sides of the steaks.
3. Pour in beef stock and reduce heat to a simmer. Cover and cook until steaks are very tender, about 30-45 minutes.
4. Transfer the steaks to a warm place, add the green peppercorns to the skillet and bring the remaining liquid to a boil. Reduce until thick enough to coat a spoon.
5. Remove the skillet from the heat, allow to cool slightly, then slowly whisk in the heavy cream. Adjust seasoning as necessary and serve over steaks.

Makes 2 servings

1/2 pound ground lamb
1 small onion, minced
1/3 cup fresh dill, chopped
1/4 cup fresh mint, chopped
1 egg, beaten
1/2 pound grape leaves
8 cups chicken broth
salt and pepper

1. Combine lamb, onion, dill, mint and egg together in a bowl. Season with salt and pepper.
2. Spoon a small amount of the rice mixture into the center of a grape leaf. Fold the bottom edge over the filling, fold the sides in and roll to seal. Repeat with remaining leaves and filling.
3. Place a few leaves on the bottom of a large saucepan to prevent sticking, and layer the dolmathes closely together, alternating the direction of every other layer.
4. In a separate saucepan, bring the chicken broth to a boil, then pour it over the dolmathes. Maintain heat at a simmer and cook until meat is cooked through and tender, about 45 minutes to an hour.
5. Serve hot or cold with Tzatziki.

Makes 6 servings

1 medium potato, peeled and cubed
1 tablespoon butter
1/2 small onion, chopped
3 tablespoons bread crumbs
1 lb lean ground beef
1/3 cup heavy cream
1 egg, beaten
1 tablespoon fresh parsley, chopped
2 tablespoons butter
2 tablespoons vegetable oil
1 tablespoon flour
3/4 cup light cream or heavy cream
salt and pepper

1. Bring a pot of water to a boil and cook the potato until tender.
2. Meanwhile, melt butter in a skillet over medium heat. Add the onions and sauté until tender.
3. Combine potato, onion, bread crumbs, ground beef, cream, egg and parsley. Continue to mix until smooth and fluffy.
4. Season meat with salt and pepper and shape into 1" balls. Arrange on a baking sheet, cover and refrigerate for an hour.
5. Heat a large skillet over medium heat. Add 1 tablespoon of the butter and 1 tablespoon of the oil. Cook the meatballs in batches, turning often to preserve their shape. Adding remaining butter and oil as necessary and keep cooked meatballs in a warm place until serving.
6. Once all the meatballs are cooked, stir flour into the pan drippings, then whisk in cream. Continue cooking until thick. Serve with potatoes or cooked egg noodles.

Makes 6 servings

1 pound ground lamb or lean beef
1/4 cup dried split peas
1/2 medium onion, minced
4 cloves garlic, crushed
3 whole cardamom pods
1 cinnamon stick
2 whole cloves
3 dried red chilies
3/4 teaspoon salt
1 cup water
1 egg
1 tablespoon lemon juice
1/2 cup fresh cilantro, chopped
deep fryer

1. Combine meat, split peas, onion, garlic, cardamom, cinnamon, cloves, chilies, salt and water in a large pot over medium-high heat. Bring water to a boil, then reduce heat to a gentle simmer. Cook uncovered until all of the water has evaporated and split peas are cooked.
2. Remove meat mixture from the heat and allow to cool enough to handle. Transfer to a food processor and process until smooth and soft.
3. Transfer mixture to a bowl and combine with egg, lemon juice and cilantro. Form meat into patties about 2" wide.
4. Heat deep fryer to 350 degrees. Fry patties in small batches, flipping once, until the outside is crisp and brown.
5. Serve with pita bread, Raita, tomatoes and onions.

Makes 4 servings

1 tablespoon butter
1 pound stew beef, cubed
2 Hungarian sausages, sliced
1 large onion, chopped
1 large green pepper, chopped
1 red chili, chopped
3 cloves garlic, crushed
1-1/2 teaspoons paprika
1 tablespoon tomato paste
1 cup beef broth
2 teaspoons butter
2 teaspoons flour
4 tablespoons sour cream
salt and pepper

1. Heat a large pot over medium heat. Melt the butter and brown the stew beef in batches. Remove and set aside.
2. Fry the sausage, onion, green pepper and chili pepper until the vegetables are tender.
3. Stir in the garlic, paprika, tomato paste and beef broth, then re-add the beef. Reduce heat to a simmer and cook until tender, about an hour.
4. When meat is tender, melt remaining butter in a small saucepan and whisk in the flour. Add a few ladles of the simmering liquid to make a thick sauce, then use this to thicken the beef mixture.
5. Season with salt and pepper to taste. Add cayenne for a spicier goulash. Serve with sour cream.

Makes 4 servings