P0PKA

Best-Ever Marinated Flank Steak

Ingredients
CITRUS-GARLIC MARINADE

1 1/2 Tbsp. grated orange zest plus 1/3 cup orange juice
1 Tbsp. grated lime zest plus 2 Tbsp lime juice
2 Tbsp. olive oil
1 1/2 tsp. cumin seeds
2 cloves garlic, finely chopped
FLANK STEAK

1 1 1/2- to 2-lb beef flank steak
Kosher salt and pepper
Orange-Spiked Chimichurri, for serving
Grilled Broccoli, for serving
Directions
FOR MARINADE

Step 1
Combine all ingredients in a resealable plastic bag. Add steak, seal and turn to coat. Let sit at least 30 minutes or refrigerate up to 2 hours.
FOR STEAK

Step 1
Heat grill to medium-high. Remove steak from marinade, scraping off any large bits. Season with 1/2 teaspoon each salt and pepper and grill, covered, 4 minutes.
Step 2
Turn and grill, covered, to desired doneness, 3 to 5 minutes more for medium-rare (135°F), depending on thickness. Transfer to a cutting board and let rest 10 minutes before slicing. Serve with Orange-Spiked Chimichurri and Grilled Broccoli if desired.

Chicken Curry

Ingredients
2 Tbsp. olive oil
1 large onion
6 cloves garlic, crushed with press
1 red chile, finely chopped
2 Tbsp. finely grated peeled fresh ginger
1 Tbsp. garam masala
1 Tbsp. ground coriander
2 tsp. sweet paprika
Kosher salt and pepper
2 Tbsp. tomato paste
1 1/2 lb. boneless, skinless chicken breasts, cut into 2-inch chunks
1 cup low-sodium chicken broth
1/4 cup plain full-fat yogurt, plus more for serving
Cooked rice and chopped cilantro, for serving
Directions
Step 1
Heat 2 tbsp oil in large Dutch oven on medium-high.
Step 2
Add onion and cook, stirring occasionally, until it begins to change color.
Step 3
Reduce heat to medium and cook, stirring occasionally, until tender, 3 to 4 minutes more.
Step 4
Stir in garlic and chile and cook 1 minute.
Step 5
Stir in ginger, garam masala, coriander, paprika and ½ tsp salt and cook, stirring, 2 minutes.
Step 6
Stir in tomato paste and cook 2 minutes.
Step 7
Season chicken with ½ tsp each salt and pepper, then add to pot and cook, tossing occasionally, until no longer pink, 5 minutes.
Step 8
Stir in chicken broth and gently simmer, covered, until chicken is cooked through, 6 to 8 minutes.
Step 9
Stir in yogurt and serve over rice, sprinkled with cilantro if desired.

Cherry Bourbon-Glazed Ham

Ingredients
1/2 fully cooked bone-in ham (about 7 lbs total; preferably shank end)
1 1/2 cups tart cherry juice
1/2 cup cherry jam
1/2 cup bourbon
2 whole star anise
1 1 1/2-inch-piece ginger, peeled and sliced
1 tsp. soy sauce
1/2 tsp. black peppercorns
2 bunches scallions
1 Tbsp. olive oil
Kosher salt and pepper
Directions
Step 1
Heat oven to 375°F. Place ham, cut side down, on rack set in roasting pan; add 1/4 cup water to pan. Score ham on all sides in diamond pattern, cutting only 1/4 inch to 1/2 inch deep. Cover ham and pan tightly with foil and bake 1 1/2 hours.
Step 2
In medium saucepan on medium, combine cherry juice, jam, bourbon, star anise, ginger, soy sauce, and peppercorns. Simmer, stirring occasionally, until reduced to about 3/4 cup, 20 to 25 minutes.
Step 3
Brush 1/4 cup glaze over ham and bake, uncovered, 15 minutes. Rotate ham in oven and repeat with second 1/4 cup glaze; bake until ham is heated through and internal temperature reaches 140°F, 25 to 30 minutes more.
Step 4
Heat broiler. On rimmed baking sheet, toss scallions with oil, 1 tablespoon glaze, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Broil until tender and slightly charred, 2 to 3 minutes. Serve alongside sliced ham and remaining glaze.

Raspberry Chia Jam

Ingredients
2 cups raspberries
1 Tbsp. fresh lemon juice
1 Tbsp. pure maple syrup
2 Tbsp. black chia seeds
Directions
Step 1
In a small saucepan, cook raspberries on medium, stirring occasionally, until fruit breaks down and liquid becomes syrupy, about 8 minutes. Remove from heat and stir in lemon juice and maple syrup, then stir in chia seeds and let sit 20 minutes (mixture should thicken slightly).

Roasted Salmon with Green Beans and Tomatoes

Ingredients
6 cloves garlic, smashed
1 1/4 lb. green beans, trimmed
3 anchovy fillets, chopped (optional)
2 Tbsp. olive oil
Kosher salt
Pepper
1 1/4 lb. skinless salmon fillet, cut into 4 pieces
Greek yogurt, for serving
1 pt. grape tomatoes
1/2 cup pitted kalamata olives
Directions
Step 1
Heat oven to 425°F. On large rimmed baking sheet, toss garlic, beans, tomatoes, olives and anchovies (if using) with 1 tablespoon oil and 1/4 teaspoon pepper. Roast until vegetables are tender and beginning to brown, 12 to 15 minutes.
Step 2
Meanwhile, heat remaining tablespoon oil in large skillet over medium heat. Season salmon with 1/4 teaspoon each salt and pepper and cook until golden brown and opaque throughout, 4 to 5 minutes per side. Serve with vegetables and yogurt if desired.