- 1 pound flank steak
- Juice of two limes
- 2 heaping tablespoons light brown sugar
- 3 tablespoons soy sauce
- 1 to 2 tablespoons Sriracha, or to taste (I used 2 because I like it spicy)
Whisk the lime juice, sugar, soy and Sriracha until combined in a glass baking dish. Slice the steak against the grain into very thin strips and place in the marinade, tossing to coat. Cover with plastic wrap and let stand at room temperature for 15 minutes. Heat a non-stick grill pan over high heat until very hot. Working in batches, using tongs, drain the excess marinade from the meat strips and quickly grill them, turning once until seared and cooked through, 1-2 minutes total. Meanwhile, pour the marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced and thickened, about 5 minutes. Transfer the cooked beef to a cutting board. Roll each strip lengthwise into a bundle and spear each roll with a toothpick. Place the beef roll-ups on a platter and drizzle the thickened glaze over the meat. Serve immediately.
- 2 cups shelled frozen edamame beans
- 1 clove garlic
- 1/3 cup tahini
- Juice of 1 lemon
- 1/2 teaspoon ground coriander
- Kosher salt and freshly cracked black pepper, to taste
- 1/4 to 1/2 cup cooking water
- Fresh vegetable crudite or toasted pita points, for serving
Bring a pot of salted water to a boil, add the edamame and garlic clove and cook to package instructions; reserve 1/2 cup of the cooking liquid and strain. Add edamame and garlic to a food processor along with lemon juice, tahini, coriander, salt and pepper. Puree until smooth, and with the motor running, drizzle in 1/4 to 1/2 cup of the cooking water to reach desired consistency. Taste for seasoning and adjust as necessary. Serve with crudite or toasted pita points.
- 1 1/2 cups pomegranate juice
- 1 cup freshly squeezed lemon juice plus 4 lemons wheels for garnish
- 1/2 cup granulated sugar
- 6 ounces citrus vodka
- Seltzer water, for mixing
Pour the pomegranate juice into an ice cube tray and freeze overnight. Put the lemon juice and sugar in a small saucepan and bring to a simmer; cook, stirring, until sugar is completely dissolved. Cool to room temperature. To serve, fill each of four tall rocks glasses with 3 to 4 pomegranate ice cubes; pour about 1/4 cup lemon syrup and 1 1/2 ounces vodka over the ice and top off with seltzer. Stir gently, garnish the glasses with lemon wheels and serve.