2 pounds flank steak, trimmed of fat and tough membranes (900 g)
12 soft corn shells, warmed Marinade:
¾ cup vegetable oil (185ml)
2 tablespoons lime juice (30ml)
1 tablespoon dried chillies (15ml)
1½ cup dark Mexican beer (375ml)
½ cup (125ml) plus 1 tablespoon olive oil (15ml)
Salt and black pepper to taste
Fresh cilantro sprigs and lime wedges for garnish

Preheat the barbecue to 425°F/220°C or high heat.

Place the steak in a large sealable plastic bag and pour in marinade ingredients.  Seal the bag and toss to ensure the steak is fully covered in the marinade.  Place in the refrigerator for a minimum of 6 hours to overnight.

Remove the steak from the marinade and discard excess marinade.

Oil the grill and season steak with salt and pepper.

Cook steak over a hot grill, turning after 4 minutes or until crusty and deep char marks are achieved.  Turn steak and continue to cook for an additional 4 minutes (for medium rare).  Remove steak from grill and cover loosely with aluminium foil.  Let meat rest 10 minutes before carving.

To serve, slice the steak into thin slices across the grain and pile steak slices on a plate. Garnish with cilantro sprigs and lime wedges. Serve with warmed soft tacos.

Yield: 6-8 servings

Sauce
3 tablespoons sugar
3 tablespoons fresh lime juice
1 tablespoon thinly sliced green onions
1 tablespoon fish sauce
2 teaspoons chili-garlic (Sriracha) sauce

Filling
1 pound ground chuck (80% lean)
1/4 cup finely chopped roasted peanuts
1/4 cup thinly sliced green onions
1 tablespoon finely chopped fresh mint
1 teaspoon fish sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

18 small grape leaves in brine, each 4 to 5 inches in diameter, drained and then soaked in water for at least 15 minutes
12 wooden skewers soaked in water for at least 30 minutes
Vegetable or peanut oil

1. In a small bowl, mix the sauce ingredients with 1 tablespoon of water until the sugar is dissolved. Set aside.

2. In a large bowl, combine the ingredients for the filling and stir until evenly mixed.

3. Drain the grape leaves. Place a grape leaf, smooth-side down, on your work surface. With scissors, cut off any protruding stem and discard it. Shape a heaping tablespoon of the filling into a small log and place near the stem end. Fold the stem end of the leaf over the filling. Fold in each side of the leaf, and then roll the filling tightly toward the tip of the leaf. If necessary cut off and discard any excess leaf at the tip. Repeat with the remaining beef filling and grape leaves.

4. Place three rolls side by side. Push a skewer through all the rolls about 1 inch from their ends. Repeat with another skewer parallel to the first one. Double-skewer the remaining rolls. Lightly brush the rolls with vegetable oil on both sides.

5. Grill the rolls over direct medium heat (350ºF to 450ºF), with the lid closed as much as possible, until the filling feels slightly firm when pressed, 6 to 8 minutes, turning occasionally. Serve warm with the dipping sauce.

Makes 6 servings

1-pound skirt steak, cut into 4 portions
1 red pepper, cut into 4 portions
1 large zucchini, cut into halves lengthwise
1 bunch green onions
3 tablespoons olive oil
2 tablespoons ground ancho chili powder, or chili powder
salt to taste

Refried Black Beans:
2 tablespoons olive oil
1 11oz can black beans, drained and rinsed
2 tablespoons water or beer
¼ cup tomatillo salsa
½ cup queso añejo, or sharp cheddar, grated

¼ cup tomatillo salsa to serve with steak

Preheat grill to a medium high heat. Toss steak, vegetables, oil and spices together. Grill zucchini, pepper, and green onion before the steak, cooking them approximately 6 minutes. Put the vegetables into a bowl and cover with plastic wrap, the vegetables will finish cooking inside the bowl and keep warm. Put the steak on the grill and cook approximately 3 to 4 minutes per side.

While the vegetables are cooking preheat a saucepan over medium heat, add oil and then beans, saut? for 2 minutes. Add water and tomatillo salsa continue to warm the beans for another five minutes. Smash the beans with a potato masher, and stir in the cheese, you may need to add a little water if the beans are too thick for your taste.

Serve a spoonful of beans with steak, pepper, and green onions, zucchini and finish it with some tomatillo salsa.

1 lb. flank steak
zest of one lemon
2 Tbsp. fresh lemon juice
1/2 cup olive oil
1/2 tsp. kosher salt, divided
1/2 tsp. coarse ground black pepper, divided
2 cloves garlic, minced
2 Tbsp. chopped fresh rosemary
2 small zucchini, halved lengthwise
2 small yellow squash, halved lengthwise
2 Italian plum tomatoes, halved lengthwise
1 purple onion, quartered
2 Tbsp. red wine vinegar
1 Tbsp. commercial pesto
1 bunch baby spinach
– oregano sprigs (optional)

Recipe Directions
Combine lemon zest, lemon juice, olive oil, 1/4 tsp. salt and 1/4 tsp. pepper. Add garlic and rosemary. Place steak and marinade mixture in resealable plastic bag. Close securely, turn to coat, and refrigerate 2 hours to overnight, turning occasionally.

Preheat grill. Meanwhile, combine 1/4 tsp. salt, 1/4 tsp. pepper, red wine vinegar, zucchini, squash, Italian plum tomatoes, and onion quarters in resealable plastic bag. Seal and shake to coat.

Place marinated flank steak on grill rack. Cook approximately 4 minutes per side, or to desired degree of doneness. Meanwhile, also place zucchini and squash on grill rack, cooking 3 minutes per side or until tender. Likewise, place tomato halves and onion quarters on grill rack, cooking 2 minutes or until tender.

Slice grilled vegetables into individual serving pieces, place into medium bowl. Add pesto and toss gently.

Thinly slice flank steaks.

To serve, plate vegetables on serving platter, or individual plates, top with steak slices and garnish with oregano sprigs, if desired. Serve with baby spinach leaves.

Serves 4

2 tablespoons prepared horseradish
3 tablespoons red wine vinegar
5 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 10-ounce package (or 2 bunches) fresh spinach, stems removed
1 1/2 pounds grilled flank steak, thinly sliced (6 cups)
1 large onion, thickly sliced and grilled (3 cups)
3 carrots, thinly sliced and grilled (3 cups)
3 plum tomatoes, halved and grilled

Recipe Directions
To make the vinaigrette, whisk together the horseradish, vinegar, olive oil, salt, and pepper in a small bowl. Set aside. Arrange the spinach on a serving platter. Slice the steak and arrange it atop the spinach, along with the grilled vegetables. Drizzle with the vinaigrette and serve.

Yield: 6 servings

Pesto
1/4 cup pine nuts
1 cup loosely packed fresh basil leaves
1/3 cup oil-packed, sun-dried tomatoes, drained
1/4 cup freshly grated Parmesan cheese
1 medium garlic clove
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil

4 porterhouse steaks, 12 to 16 ounces each and 1 inch thick
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil

Recipe Directions
To make the pesto: In a medium skillet over medium heat, spread the pine nuts in a single layer and cook until lightly browned and toasted, about 5 minutes, stirring occasionally. Put the nuts in a food processor. Add all the remaining pesto ingredients except the oil. Pulse to create a coarse cornmeal consistency. Slowly add the oil andpulse until it is incorporated. For a slightly looser consistency, add 1 to 2 tablespoons warm water as you pulse. The finished pesto should have all the ingredients blended but not pureed.

Season the steaks with salt and pepper on both sides, pressing the seasonings into the meat. Lightly brush or spray each side with the oil. Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Grill over Direct Medium heat until cooked to desired doneness, 8 to 10 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over Indirect Medium heat). Remove the steaks from the grill and let rest for 5 minutes. Serve each steak with a generous dollop of pesto on top.

Makes 4 generous servings

Sauce
1/2 cup ketchup
2 tablespoons white wine vinegar
1 tablespoon Worcestershire sauce
2 teaspoons molasses
1 teaspoon soy sauce
1/2 teaspoon prepared chili powder
1/2 teaspoon granulated garlic
1/4 teaspoon celery salt
1/4 teaspoon liquid hickory smoke

Rub
1/2 teaspoon kosher salt
1/2 teaspoon celery salt
1/4 teaspoon ground pepper
1/4 teaspoon granulated garlic

1 tri-tip roast, about 2 pounds and 1-1/2 inches thick
2 tablespoons extra-virgin olive oil

Recipe Directions
To make the sauce: In a medium saucepan, combine the sauce ingredients with 2 tablespoons of water. Bring to a simmer over medium heat and cook for about 1 minute, stirring occasionally. Set aside half of the sauce for dipping.

To make the rub: In a small bowl, thoroughly mix together the rub ingredients with your fingertips.

Allow the roast to stand at room temperature 20 to 30 minutes before grilling. Lightly coat the meat with the oil and season with the rub, pressing the spices into the meat. Grill over Direct Medium heat until well marked on both sides, about 10 minutes, turning once. Move the roast over Indirect Medium heat and cook until the internal temperature of the meat reaches 135ºF for medium rare, 20 to 30 minutes more, brushing the meat with the remaining half of the sauce on both sides and turning it over every 5 minutes or so. Transfer the meat to a cutting board, cover lightly with foil, and allow to rest for 5 to 10 minutes. Cut the meat across the grain into very thin slices. Serve warm with the dipping sauce.

Makes 6 servings

Sauce
2-1/2 pounds plum tomatoes
2 tablespoons extra-virgin olive oil
1 tablespoon thinly sliced garlic
1/4 cup thinly sliced oil-packed sun-dried tomatoes
1/4 teaspoon crushed red pepper flakes
Kosher salt
Freshly cracked black pepper
2 tablespoons finely chopped fresh oregano

1 top sirloin steak, 1-1/2 to 2 pounds and about 1-1/2 inches thick
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper

Recipe Directions
To make the sauce: Grill the tomatoes over Direct High heat until lightly charred on both sides, 3 to 5 minutes. When cool enough to handle, peel away the skin, halve the tomatoes crosswise, remove the cores, squeeze out the seeds, and then rough chop. In a 2-quart non-reactive saucepan over medium heat, warm the olive oil and cook the garlic until golden brown, 1 to 2 minutes, stirring occasionally. Add the tomatoes, sun-dried tomatoes, and pepper flakes. Reduce the heat and simmer for 15 to 20 minutes. Season to taste with salt and pepper, then stir in the oregano.

Allow the steak to stand at room temperature for 20 to 30 minutes before grilling. Brush or spray both sides of the steak with oil. Season with salt and pepper, rubbing the seasonings into the meat. Sear over Direct High heat for 8 to 10 minutes, turning once, and then move to Indirect High heat until cooked to desired doneness, 4 to 6 minutes for medium-rare. Remove from the grill and let rest for about 5 minutes. Meanwhile reheat the sauce over medium heat. Cut the steak into thick slices and serve over a pool of the sauce.

Makes 4 servings

Sauce
2 cups tomato sauce
1/2 cup dry red wine
1/2 cup jalapeño jelly
1 tablespoon cider vinegar
2 teaspoons prepared chili powder

1 rack beef ribs, 4 to 5 pounds, cut into 3 or 4 sections to fit inside the pan
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Recipe Directions
To make the sauce: In a small saucepan, combine the sauce ingredients and bring to a boil, stirring until the jelly dissolves. Remove the pan from the heat.

Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Season the ribs on both sides with the salt and pepper. Sear the ribs over Direct Medium heat until nicely browned, 8 to 10 minutes, turning occasionally (watch for flare-ups). Place the ribs, meaty side down, in a non-reactive (not aluminum or cast-iron) deep 10×13-inch baking dish. Bring the sauce back to a boil and pour over the ribs. Cover the baking dish tightly with aluminum foil. Grill over Indirect Medium heat for 1 hour. Remove the foil and continue grilling until the meat has pulled away easily from the bone, 45 to 60 minutes, turning the ribs occasionally. Remove the ribs from the sauce. Cut into individual ribs. Serve warm with some sauce drizzled over the top.

Makes 4 servings

Chipotle-Peach Glaze (See Below)
8 beef boneless strip steaks, 6 ounces each
1 teaspoon garlic pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
Cilantro sprig

Recipe Directions
1. Heat coals or gas grill for direct heat. Make Chipotle-Peach Glaze; set aside. Sprinkle each beef steak with garlic pepper, cumin and salt.
2. Cover and grill beef 4 to 6 inches from medium heat 8 to 10 minutes for medium doneness, turning once or twice and brushing with glaze during last 2 minutes of grilling.
3. Heat any remaining glaze to boiling; boil and stir 1 minute. Serve with steaks. Garnish with cilantro sprigs.

Chipotle-Peach Glaze
1/2 cup peach preserves
1/4 cup lime juice
1 can chipotle chilies in adobo sauce, seeded and chopped
1 teaspoon adobo sauce from can of chipotle chilies
2 tablespoons chopped fresh cilantro

1. Mix preserves, lime juice, chili and adobo sauce in 1-quart saucepan. Heat over low heat, stirring occasionally, until preserves are melted. Stir in cilantro.