JALAPEO-HONEY STEAK with Cilantro and Lime

Sweet and caramelized from the honey, sharp from the lime, and with a sting from
the chiles, this is a simple-to-make recipe with a profoundly complex taste. And
while you do need to plan ahead here in terms of marinating time (this really does
benefit from at least two hours in the fridge), the ingredients are all supermarket-
available, yet they come together in a dazzling, transcendent kind of way.
1 pounds boneless steak, such as skirt, strip, ribeye, flank, or London broil
1 teaspoon kosher salt, plus more as needed
Freshly ground black pepper to taste
1 bunch fresh cilantro (about 3 ounces)
2 tablespoons honey
Finely grated zest and juice of 1 lime
1 teaspoon soy sauce
2 jalapeos, seeded if you like it milder and minced, plus more sliced jalapeo for
garnish if desired
2 tablespoons extra-virgin olive oil

TOTAL TIME: 30 MINUTES + AT LEAST 2 HOURS MARINATING

SERVES 4

1. Season the steak with the 1 teaspoon salt and with pepper to taste. Separate the
cilantro stems from the leaves. Finely chop enough stems to make cup, and add
them to a shallow bowl large enough to hold the steak. Stir in the honey, lime zest
and juice, soy sauce, minced jalapeos, and olive oil. Add the steak and turn it to
coat with the marinade. Cover and refrigerate for at least 2 hours and up to 24
hours.
2. Heat a grill or broiler to high.
3. Place the meat on a broiler pan or rimmed baking sheet if you are broiling it. Grill
the meat over direct heat or under the broiler until it is nicely browned on both
sides and done to your taste (see page 62 for cooking times). Then transfer the
steak to a cutting board and let it rest for 5 to 10 minutes.
4. Slice the steak against the grain and serve, topped with the reserved cilantro
leaves, sliced jalapeo if you like, and additional salt if needed.
HARISSA CHICKEN
with Leeks, Potatoes, and Yogurt
One of my all-time favorites, this sheet-pan supper has it allspicy harissa-laced
roasted chicken; sweet, browned leeks; crunchy potatoes; plus a cool garnish of
salted yogurt and plenty of fresh bright herbs. Its a little lighter than your average
roasted chicken and potatoes dinner, and a lot more profoundly flavored.
The key here (and with all sheet-pan suppers) is to make sure the ingredients can all
cook together on the same pan. This means cutting sturdy, denser things into
smaller chunks that will cook at the same rate (chicken, potatoes), and adding the
more delicate ingredients (here, the leeks) toward the end so they dont burn.
Another important note: dont overpopulate the pan. You need to leave space
between things so ingredients can brown and crisp rather than steam. If you want to
double the recipe to feed six, you can, as long as you spread everything out in two
pans rather than crowding them in one.
1 pounds bone-in, skin-on chicken thighs and drumsticks
1 pounds Yukon Gold potatoes, peeled and cut into 1 -inch chunks
3 teaspoons kosher salt
teaspoon freshly ground black pepper
2 tablespoons harissa
teaspoon ground cumin
4 tablespoons extra-virgin olive oil, plus more as needed
2 leeks, white and light green parts, halved lengthwise, rinsed, and thinly sliced into
half-moons
teaspoon grated lemon zest
cup plain yogurt, preferably whole-milk (if using Greek, thin it down with a little
milk to make it drizzle-able)
1 small garlic clove
1 cup mixed soft fresh herbs such as dill, parsley, mint, and/or cilantro leaves
Fresh lemon juice, as needed
TOTAL TIME: 1 HOUR + 30 MINUTES MARINATING
SERVES 3

1. Combine the chicken and potatoes in a large bowl. Season them with 2
teaspoons of the salt and teaspoon of the pepper. In a small bowl, whisk together
the harissa, cumin, and 3 tablespoons of the olive oil. Pour this mixture over the
chicken and potatoes, and toss to combine. Let it stand at room temperature for 30
minutes.
2. Meanwhile, in a medium bowl, combine the leeks, lemon zest, teaspoon of the
salt, and the remaining 1 tablespoons olive oil.
3. Heat the oven to 425F.
4. Arrange the chicken and potatoes in a single layer on a large rimmed baking
sheet, and roast for 20 minutes. Then toss the potatoes lightly, and scatter the
leeks over the baking sheet. Roast until the chicken is cooked through and
everything is golden and slightly crisped, 20 to 25 minutes longer.
5. While the chicken cooks, place the yogurt in a small bowl. Grate the garlic clove
over the yogurt, and season with the remaining teaspoon salt and teaspoon
pepper.
6. Spoon the yogurt over the chicken and vegetables in the baking sheet (or you
can transfer everything to a platter if you want to be fancy about it). Scatter the
herbs over the yogurt, drizzle some olive oil and lemon juice over the top, and
serve.