This is a dish with some great fresh and crisp textures.
Prepare a salsa, e.g., Fire Roasted Sweet Corn and Avocado Salsa.
Marinate the steak for 8+ hours in a marinade of Worcestershire sauce, olive oil, cumin powder, red pepper flakes, and black pepper.
Grill steak to medium rare or medium, let stand 5 to 10 minutes, and thinly slice.
Prepare crispy torilla strips by cutting corn tortillas into short strips and pan frying in oil.
Serve sliced steak topped with corn salsa, perhaps a hot sauce (I used Valentina Salsa Picante), and tortilla strips.
Ingredients: grilled fresh sweet corn, finely-diced serrano, jalapeno pepper (both sans seeds), and red onion, chopped cilantro leaves, diced avocado and golden tomato, lime juice, garlic, crushed dried whole oregano, salt.
This was nice in a veggie burrito w/black beans, cheese, and hot sauce. I think this will be particularly good with meats or fish (tacos!) too.
Scrambled egg with brie and a touch of sour cream, sautéed fresh pimento, white mushroom, chard, garlic; sun gold tomatoes and baguette on the side.
I prepared the chicken based on a dish I recall from years ago at a local mediterranean restaurant: I chopped kalamata and green olives, mixed them with thyme, tarragon, and garlic… then pushed the mixture under the skin of the pieces of a whole chicken. I drizzled the chicken pieces with olive oil, and spiced with salt, pepper, and smoked paprika and baked it in a greased pan, with pieces separated, for about an hour at 360°F. Nice!
Served with sautéed green swiss chard, and garlic mashed red potatoes.