Simple steak and salad? Not tonight!

Collard greens salad with pickled fennel and coconut

https://www.bonappetit.com/recipe/collard-greens-salad-with-pickled-fennel-and-coconut

8 Servings

Pickled fennel

• ½ cup white wine vinegar
• ⅓ cup of sugar
• 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt
• 2 garlic cloves, smashed
• 1 bay leaf (optional)
• 1 medium fennel bulb, stalks, and tough outer layer removed, thinly sliced lengthwise
• 1 jalapeño, halved lengthwise

Coconut topping

• 2 Tbsp. extra-virgin olive oil
• 2 jalapeños, finely chopped
• 2 garlic cloves, thinly sliced
• 1 cup unsweetened coconut flakes
• Kosher salt

Dressing and assembly

• 1 large egg yolk*
• ½ cup unsweetened coconut milk
• 3 Tbsp. fresh lemon juice
• 2 Tbsp. extra-virgin olive oil
• 2 tsp. Dijon mustard
• 1 tsp. toasted sesame oil
• 1 tsp. Worcestershire sauce
• Kosher salt
• 2 bunches collard greens, stems removed, leaves very thinly sliced (about 5 cups packed)
• ½ small head Napa cabbage, tough stems removed, very thinly sliced (about 2 cups)
• 1 small head radicchio, halved through the core, very thinly sliced (about 2 cups)
• ¾ cup crumbled farmer’s cheese

Ingredient information

• * Raw egg is not recommended for the elderly, pregnant women, people with weakened immune systems…or people who don’t like a raw egg.

Instructions

Pickled fennel

1. Bring vinegar, sugar, salt, garlic, bay leaf (if using), and 1 cup water to a simmer over medium-high heat. Let cool for 5 minutes. Add fennel and jalapeño and let cool completely. Cover and chill at least 2 hours before using.
2. Do ahead: Fennel can be pickled 1 week ahead. Keep chilled.

Coconut topping

1. Heat oil in a medium skillet over medium. Cook jalapeños, garlic, and coconut flakes stirring often, until garlic and coconut turn golden about 5 minutes. Season with salt and transfer to a small bowl.

Dressing and assembly

1. Blend egg yolk, coconut milk, lemon juice, olive oil, mustard, sesame oil, and Worcestershire sauce in a blender until smooth and creamy; season dressing with salt.
2. Place collard greens, cabbage, and radicchio in a large bowl. Drizzle dressing over, season with salt, and toss to coat. Add cheese and pickled fennel and gently toss again; scatter coconut topping over.

Short ribs with Piri Piri marinade

https://www.bonappetit.com/recipe/short-ribs-with-piri-piri-marinade

Serves 8

Marinade

• 2 large shallots, coarsely chopped
• 8 garlic cloves, peeled
• 2 Scotch bonnet chiles, stems removed
• 1 2″ piece ginger, peeled, coarsely chopped
• ¼ cup fresh lemon juice
• ¼ cup of vegetable oil
• 4 tsp. paprika
• 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt

Short ribs and assembly

• ¼ cup sherry vinegar or red wine vinegar
• ¼ cup honey
• ¼ cup plus 3 Tbsp. vegetable oil
• Kosher salt, freshly ground pepper
• 3 lb. boneless beef short ribs

Instructions

Marinade

1. Pulse shallots, garlic, chiles, and ginger in a food processor until very finely chopped. (Alternatively, pound into a coarse paste with a mortar and pestle if you have one.) Transfer marinade to a medium bowl and stir in lemon juice, oil, paprika, and salt to combine.
2. Do ahead: Marinade can be made 1 month ahead. Cover and chill.

Short ribs and assembly

1. Mix vinegar, honey, ¼ cup oil, and half of the marinade in a small bowl to combine; season with salt and pepper. Set Piri-Piri sauce aside for serving.
2. Brush or rub each side of short ribs with remaining marinade and place in a shallow baking dish or large resealable plastic bag; cover with plastic wrap or close bag. Let chill for at least 4 hours and up to 12 hours.
3. Remove short ribs from the marinade and scrape some of the marinades from the surface. Let sit at room temperature at least 1 hour before cooking.
4. Heat a dry large cast-iron skillet over medium-high. Coat short ribs all over with the remaining 3 Tbsp. oil and season generously with salt and pepper. Cook short ribs, turning every 3–4 minutes, until deeply charred on all sides and an instant-read thermometer inserted into the thickest part of meat registers 130° for medium-rare, 13–16 minutes total. Transfer short ribs to a cutting board and let rest for at least 10 minutes.
5. Slice meat against the grain ¼”–½” thick and serve with Piri-Piri sauce.