Ingredients

• 1 1/2 pounds boneless steak, such as rib eye, strip, or sirloin
• 5 tablespoons extra virgin olive oil, plus more for the rolls
• 2 cloves garlic, minced
• 3 tablespoons fresh lime juice, divided
• 1 tablespoon chopped cilantro, plus whole leaves for serving
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups fresh green beans, julienned
• 2 ripe avocados, pitted and peeled
• 4 Kaiser rolls or other large soft rolls, sliced and lightly toasted
• Four thick slices ripe red tomato
• Thinly sliced jalapeños (optional)
• Hot sauce for serving

Directions

Step 1

Place the steak in a resealable plastic bag along with 4 tablespoons olive oil, the garlic, 1 1/2 tablespoons lime juice, the chopped cilantro, and 1/2 teaspoon each salt and pepper. Marinate, refrigerated, for 4 to 8 hours. Meanwhile, steam or boil the beans in salted water until tender-crisp, about 5 minutes; plunge them in ice water, then drain and set aside.

Step 2

Mash the avocados with the remaining lime juice, 1 tablespoon olive oil, and 1/2 teaspoon salt and set aside. Set up a grill for direct grilling and preheat to medium-high. Drain the steaks. Season well with salt and pepper and grill to medium-rare, turning once with tongs. Let rest for 5 minutes, and then thinly slice on a diagonal. Drizzle the cut sides of the rolls with olive oil. Thickly spread one-fourth of the avocado mixture on the top half of each bun. Divide the meat between the bottom halves of the buns. Top the meat with a tomato slice, jalapeños (if using), cilantro leaves, and green beans. Replace the top half of the bun and press lightly. Serve with hot sauce.

Ingredients

• 1 large navel orange
• 1 clove garlic, finely minced
• 1/2 cup rough-chopped pimento-stuffed green olives
• 1/3 cup diced celery hearts (the inner stalks)
• 1/4 cup diced red onion or shallot
• 2 tablespoons chopped fresh flat-leaf parsley or cilantro
• 1/2 teaspoon pimentón dulce, sweet smoked Spanish paprika
• 1/2 teaspoon ground cumin
• 1/4 to 1/2 teaspoon hot red pepper flakes, to taste (optional)
• 3 tablespoons extra virgin olive oil, plus more for the chicken
• 1 tablespoon dry Spanish sherry
• Salt and freshly ground coarse black pepper to taste
• 6 boneless skinless chicken breasts, each 6 ounces

Directions

Step 1

Slice off the ends of the orange and set it upright on a cutting board. Remove the peel and white pith with a sharp paring knife. Working over a bowl, release the orange segments by slicing between the membranes and then squeeze the remnants over the bowl to extract any juice. Cut each segment into 3 or 4 pieces. Add the garlic, olives, celery, onion, parsley, pimentón, cumin, optional hot red pepper flakes, the 3 tablespoons olive oil, and the sherry. Season to taste with salt (remember, the olives will be salty) and pepper. Cover and set aside.

Step 2

Pound the chicken breasts between two sheets of plastic wrap or wax paper until they are about 1/2 inch thick. Brush on both sides with olive oil and season with salt and pepper.

Step 3

Set up the grill for direct grilling and preheat to medium-high. (Alternatively, you can pan-fry the chicken breasts or grill them on a stovetop grill pan.) Grill for 3 to 4 minutes per side, turning once with tongs, until the chicken is cooked through. Let rest for 2 minutes. Transfer to a platter or plates and spoon the salsa over the chicken.

Ingredients

• 4 center-cut tuna steaks, each about 1 inch thick and 6 to 8 ounces
• 1/2 cup extra virgin olive oil
• Coarsely cracked or ground black pepper
• 2 tablespoons red wine vinegar or more to taste
• 1 clove garlic, minced
• 1 cup pitted, brine-cured olives, such as red and/or green Cerignola, coarsely chopped
• 2 cups red and yellow grape tomatoes, halved lengthwise
• 4 ounces fresh mozzarella, drained and diced
• 6 large leaves fresh basil, chopped, plus extra sprigs for garnish
• Lemon wedges for serving

Directions

Step 1

Trim any skin or dark spots from the tuna steaks, then lightly oil both sides and generously season with the pepper. Put the vinegar in a medium bowl and whisk in the remaining olive oil. Stir in the garlic, olives, tomatoes, mozzarella, and basil. Set aside.

Step 2

Set up your grill for direct grilling and preheat to medium-high. Arrange the tuna steaks on the grill grate and grill, turning once, until the steaks are marked on the outside and the desired degree of doneness is reached, such as 3 to 4 minutes per side for medium-rare. Indoors, you can use a grill pan or contact grill, or even a cast iron skillet to sear the steaks. Transfer the steaks to plates and divide the salad between them. Garnish with fresh sprigs of basil. Serve with lemon wedges for squeezing.