Warm Flank Steak Salad with Mint and Cilantro

-Rinse and pat dry a 1.5-2 pound flank steak.

-Chop up 2 stalks of lemon grass, you should have about 4 TBS total.

-In a large glass-baking dish, mix the following

¼ cup soy sauce

2 tsp ground black pepper

2 TBS of the chopped lemon grass 

 

-Add the flank steak and turn to coat. Let stand at room temperature for 30+ minutes.

-Get a cast iron pan or heavy bottomed pan really hot over high heat for about 5 minutes.

-Put the steak on the pan, then set your timer for 5 minutes.

-Flip the steak over and continue to cook on high for another 5 minutes.

-Transfer the steak to a carving board and let stand for 10 minutes.

-Cut the steak in half lengthwise. 

 

-Slice the halves across the grain ¼ inch thick.

-In a large wok or nonreactive skillet, combine the following:

3 TBS lime juice

2 TBS fish sauce

½ tsp crushed red pepper

½ tsp sugar

the remaining 2 TBS lemongrass

-Cook over moderate heat until hot. 

 

-Stir in the sliced steak along with 1 TBS of the marinade.

 

-Chop up the following:

15 mint leaves

½ a bunch of cilantro, stems and all.

-Add to the steak and turn the heat off.

-Serve over a bed of lettuce.

Watermelon Salad with Mint and Arugula

-Cut a 3-4 pound watermelon in half.

-Slice about an inch off the bottom of each half, then remove the rind.

-Cut into 1-inch chunks.

-Place watermelon chunks in a large bowl.

-With a vegetable peeler, take 4, 2-inch strips of rind off of a lemon.

-Finely chop the strips of lemon zest.

-Add 1 TBS lemon juice and half of zest to bowl with watermelon.

-Cut 1 bunch of arugula into thin strips then spin dry.

-Add the following to the watermelon:

3 TBS extra-virgin olive oil

¼ cup roughly chopped fresh mint leaves

The chopped arugula

A small pinch of finely ground sea salt

Freshly ground black pepper

-Transfer salad to a wide, shallow bowl or

-a large plate and spread out evenly.

-Crumble ¼ cup feta cheese over the top.

-Sprinkle with remaining lemon zest.

-Drizzle with more olive oil and some more black pepper.

-Serve immediately.

 

Melon Carpaccio with Lime

-Bring ½ cup sugar and ¼ cup water to a boil in a small saucepan over medium heat

-Stir to dissolve sugar.

-Add 4 small mint sprigs.

-Cut half a jalapeno pepper into thin strips, then add to the sugar/mint.

-Scrape in seeds from ½ a vanilla bean; add bean.

-Remove syrup from heat; cover and let steep for 15 minutes for flavors to infuse.

-Strain syrup through a fine-mesh sieve into a small bowl.

-Zest 1 lime.

-Then stir in ½ cup fresh lime juice (about 3 limes).

-Cut 1 melon in half, then seed and peel it.

-Cut crosswise into ¼ inch slices.

-Arrange melon slices in a 13x9x2" glass baking dish.

-Pour syrup over melon in baking dish.

-Cover with plastic wrap and chill for 2 hours to allow flavors to meld.

-Divide melon slices among plates, over-lapping them decoratively.

-Pour remaining syrup in dish into a small pitcher.

Drizzle some of syrup over melon.

-Garnish with mint leaves and lime zest.

 

Watermelon and Tomato Salad with Feta and Toasted Almonds

-Cut 1 small watermelon into 1-inch chunks and place in a large bowl.

-Cut 1 pound of ripe tomatoes into half inch chunks, then add to the bowl with tomato.

-Sprinkle with half a tsp of fleur de sel, then toss to blend.

-Let stand 15 minutes.

-Toast ¼ cup of sliced almonds over low heat until just browned.

-Add the following to the tomato/melon mixture:

2 TBS extra virgin olive oil

2 tsp red wine vinegar

1 TBS chopped fresh herbs (such as cilantro, basil or mint)

-Season with black pepper and more salt if desired and toss.

-Sprinkle with ½ cup feta cheese and  the toasted almonds and serve.