Directions:

1. Cut the steak in half lengthwise. Cut crosswise into 1⁄2-inch thick strips. In a medium bowl, combine the steak, parsley, garlic, and pepper, tossing to coat. Set aside.
2. Cut the onion into 1⁄4-inch slices; separate into rings. In a large nonstick skillet, heat the oil over medium-high heat. Add the onion. Cook for 3 to 5 minutes, or until crisp tender, stirring constantly. Transfer to a serving platter; keep warm.
3. In a medium saucepan, steam the vegetables until crisp tender. Meanwhile, in the same skillet, cook the steak over medium-high heat for 2 minutes, or until the surface is no longer pink, stirring constantly. Place the steak on the onion.
4. Add the wine to the skillet, scraping to dislodge any browned bits. Stir until the bits are dissolved and the liquid thickens slightly. Pour the sauce over the beef and onion. Serve with the vegetables and potatoes. Makes 4 servings.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make Lime Aioli, combine the mayonnaise, lime zest, lime juice, and 2 cloves of minced garlic in a small mixing bowl and mix well. Refrigerate until serving. To make patties, combine 1 clove of minced garlic, beef, rum, sugar, mint, salt, and pepper in a large bowl. Handling meat as little as possible to avoid compacting it, mix well. Divide mixture into 6 equal portions and form portions into patties to fit pieces of Cuban bread. Place patties on the grill rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During last few minutes of cooking, place Cuban bread, cut side down, on outer edges of rack to toast lightly. To assemble burgers, spread a generous amount of Lime Aioli over cut sides of Cuban bread. On each Cuban bread bottom, place a patty and the top half of the Cuban bread.

Serves 6

Place beef in a resealable plastic bag. For marinade, combine the rum, lime juice, oil, garlic, salt, and cayenne pepper; pour over beef in bag. Marinate in the refrigerator several hours or overnight, turning bag occasionally. Drain the steak, discarding marinade. Grill on a rack over medium coals for 11 to 18 minutes or until desired doneness, turning once halfway through. Meanwhile, in a bowl combine the mashed black beans, sour cream, coriander, cumin, cilantro, and almonds. Thinly slice the steak across the grain. Spread the bread slices with the bean mixture. Arrange steak slices on half of the bread; top with spinach, papaya, and remaining bread slices, bean mixture side down.

Serves 6

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

Chop green onions into 2-inch pieces.

In a small bowl combine chili sauce, chicken broth, soy sauce, sugar, and sherry; mix well and set aside.

Cut flank steak across the grain, into thin slices, about 1/2 x 2-inches. In a bowl combine egg whites, salt, and cornstarch; beat until frothy. Add the steak, and toss to coat evenly.

Heat a wok or heavy skillet and add peanut oil. Fry the meat in small batches to avoid sticking. Cook until light brown, about 1 minute; drain. Remove all but 2 tablespoons of the oil and quickly stir-fry the green onions and grated ginger root for about 20 seconds.

Add the reserved sauce; bring to boil on high heat while stirring. Add the beef all at once, and toss until evenly coated. Push the beef aside and stir in cornstarch dissolved in water and cook until thick.

Makes 4 servings.

Coat beef strips by shaking in a clean plastic bag with flour. Alternatively, dredge each piece in a shallow pan filled with flour.

In a small bowl, combine soup, mushrooms (including liquid), tomato paste and Worcestershire sauce; set aside.

Heat a large skillet over medium-high heat. Add oil and quickly brown meat. Stir in onion. Add reserved sauce to meat and simmer, covered, until meat is tender, about 1 to 1 1/2 hours. Add sour cream to sauce just before serving, stirring thoroughly to combine. Heat thoroughly, but do not boil.

While meat is cooking, prepare noodles according to package directions. Drain and serve with stroganoff.

Makes 8 servings.

Dice vegetables into 1/2 -inch pieces

In a stew pot, saute veal in very hot olive oil until golden brown. Add carrot, onion, mushrooms, tomatoes and eggplant and cook another 5 minutes.

Add garlic, thyme, wine, olives and salt and pepper to taste. Cover. Slowly cook for an hour, stirring if necessary.

Serves 4.

Lightly brown beef in a Dutch oven. Drain off any excess fat. Add green pepper, onion and garlic. Saute until onion is transparent. Add remaining ingredients and bring to a boil. Cover and simmer for 30 to 45 minutes, stirring occasionally.

Serves 6 - 8

2 sheets frozen puff pastry, defrosted
1 egg mixed with 1 teaspoon water

Heat a large saut� pan over medium high heat and add the oil. Add the ground beef and cook until slightly browned. Add the scallions and cook an additional 2 minutes or until softened. Add raisins, oregano, jalapeno pepper flakes, cumin, smoky paprika, salt and pepper. Cook an additional minute to toast the spices. Fold in the roasted peppers and olives and allow the filling to cool.

Preheat the oven to 375�.
To assemble the empanadas, roll out the sheets of puff pastry 2 inches larger than its original size. Cut circles out f the dough using a biscuit cutter. Place about 1 tablespoon of the filling on one side of the circle and brush the edges with the egg wash. Fold the empanada in half.� Brush the tops with the egg wash and create a decorative edge.

Place the empanadas on a parchment lined sheet tray and bake until golden brown and crisp.� You can alternatively deep fry the empanadas.

Other variations on the filling include:
Cream cheese and fresh herbs such as basil or thyme
Cream cheese and shredded meats, such as ham or chicken.

Sweet fillings:
Mango pieces cooked in sugar to form a marmalade
Apple or cherry pie filling