1 pound boneless beef top sirloin steak (about 3⁄4 inch thick), all visible fat discarded
2 tablespoons snipped fresh Italian or flat-leaf parsley
2 medium garlic cloves, minced
1⁄2 teaspoon pepper
1 large red onion
1 tablespoon olive oil
2 cups vegetable medley (such as green beans and sliced yellow bell peppers)
1⁄4 cup dry red wine (regular or nonalcoholic)
1 1⁄2 pounds red potatoes, steamed

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.

1 cup mayonnaise
1 lime, zested and juiced
3 garlic cloves, minced
2 pounds ground chuck
1/4 cup dark rum
2 teaspoons sugar
4 teaspoons fresh mint leaves, finely chopped
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 (3″ by 4″) pieces Cuban bread, halved lengthwise

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

1 pound boneless beef sirloin, cut 1 inch thick
2 Tbsp. rum
2 Tbsp. lime juice
2 Tbsp. olive oil
1 large clove garlic, crushed
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 can (15-ounces) black beans, rinsed, drained, and mashed
1/4 cup sour cream
1/4 tsp. ground coriander
1/4 tsp. ground cumin
1 Tbsp. snipped fresh cilantro
1 Tbsp. chopped smoked salted almonds
12 slices hearty country-style bread, toasted
1 cup shredded fresh spinach
1 large ripe papaya, peeled and sliced

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