Thai-style beef salad

Stella could not get enough! I was so Tempted to mess around with this and add a bunch of things to the dressing...DONT. It was soooo good on it's own. I think it will be my new go to steak marinade. Beautifully brought out all the rich beefy flavor of the steak.

Serves 3-4

1/4 cup freshly squeezed lime juice (2-3 limes)
1 tsp dried mint or 1 tablespoon fresh
1 tablespoon soy sauce
1 tablespoon sugar
a small squirt of sriracha
3 tablespoons vegetable oil or olive oil
2 boneless rib-eye steaks, (each 8 ounces and 3/4 inch thick)
Coarse salt and ground pepper
1/2 pound carrots, (3 to 4 medium)
1 medium head romaine lettuce, cut crosswise into 1-inch ribbons
1/2 cup fresh mint leaves or 1 teaspoon dried
5 radishes sliced thinly
1 small apple, diced
1 small cucumber, diced with seeds removed
1 cup of bean sprouts (optional)
1/3 cup salted peanuts, chopped (optional) (subbed almonds and it was great)
 
Make marinade: In a medium bowl or liquid measuring cup, whisk together lime juice, soy sauce, sugar, sriracha, and oil. Season steaks generously with salt and pepper; place in a baking dish. Pour 1/4 of marinade over steaks (reserve remaining marinade); turn steaks to coat. Let steaks marinate up to 30 minutes.

Grill or pan fry steaks on medium-high heat, turning once, 2 to 3 minutes per side for medium-rare. Transfer to a cutting board; tent loosely with aluminum foil, and let rest, 5 to 10 minutes. Slice steaks across the grain into 1/4-inch-thick slices; halve slices crosswise.

Toss the cubed apple with a squeeze of lime juice to prevent browning. With a vegetable peeler, cut carrots into long ribbons, and add to cucumber, radishes, lettuce, mint and apple. Dress lightly with reserved dressing. (if using dried mint, just whisk it into the dressing). Divide salad among four shallow bowls. Top with slices of steak. Sprinkle with some dressing, bean sprouts and peanuts, if desired. Pass remaining dressing at the table.

Adapted from Everyday Foods

Carnitas

WHY THIS RECIPE WORKS: Traditional carnitas, Mexico’s version of pulled pork, is fried in gallons of lard or oil. The results are tasty, but who wants to deal with all that hot fat? We wanted t...(more)

Like the best barbecue, Mexico’s version of pulled pork offers fall-apart chunks of crisp meat—but without the hassle of tending a fire.

Serves 6
We like serving carnitas spooned into tacos, but you can also use it as a filling for tamales, enchiladas, and burritos.

INGREDIENTS
Pork
1(3 1/2-to 4-pound) boneless pork butt , fat cap trimmed to 1/8 inch thick, cut into 2-inch chunks
1teaspoon ground cumin
1small onion , peeled and halved
2 bay leaves
1teaspoon dried oregano
2tablespoons juice from 1 lime
2cups water
1medium orange , halved
Tortillas and Garnishes
18(6-inch) corn tortillas , warmed
  Lime wedges
  Minced white or red onion
  Fresh cilantro leaves
  Thinly sliced radishes
  Sour cream
INSTRUCTIONS
1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine pork, 1 teaspoon salt, 1/2 teaspoon pepper, cumin, onion, bay leaves, oregano, lime juice, and water in large Dutch oven (liquid should just barely cover meat). Juice orange into medium bowl and remove any seeds (you should have about 1/3 cup juice). Add juice and spent orange halves to pot. Bring mixture to simmer over medium-high heat, stirring occasionally. Cover pot and transfer to oven; cook until meat is soft and falls apart when prodded with fork, about 2 hours, flipping pieces of meat once during cooking.
2. Remove pot from oven and turn oven to broil. Using slotted spoon, transfer pork to bowl; remove orange halves, onion, and bay leaves from cooking liquid and discard (do not skim fat from liquid). Place pot over high heat (use caution, as handles will be very hot) and simmer liquid, stirring frequently, until thick and syrupy (heatsafe spatula should leave wide trail when dragged through glaze), 8 to 12 minutes. You should have about 1 cup reduced liquid.
3. Using 2 forks, pull each piece of pork in half. Fold in reduced liquid; season with salt and pepper to taste. Spread pork in even layer on wire rack set inside rimmed baking sheet or on broiler pan (meat should cover almost entire surface of rack or broiler pan). Place baking sheet on lower-middle rack and broil until top of meat is well browned (but not charred) and edges are slightly crisp, 5 to 8 minutes. Using wide metal spatula, flip pieces of meat and continue to broil until top is well browned and edges are slightly crisp, 5 to 8 minutes longer. Serve immediately with warm tortillas and garnishes.
TECHNIQUE
DON'T CUT THE FAT
Leaving a 1/8-inch layer of fat on the pork is critical to imparting the best flavor and texture to the final dish. Overtrimming the meat will lead to dry, bland carnitas.

Pumpkin Chocolate Chip Bars/cake

3 cups all-purpose flour
1 Tablespoon pumpkin pie spice
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups sugar
2 large eggs
2 t vanilla extract
1 3/4 cups canned pumpkin puree
1 cup dark chocolate chips or chunks

Preheat the oven to 350 degrees. Grease and flour a 9 x 13 pan.
Mix together flour, pie spice, baking soda and salt. Set aside. Cream butter and sugar together until smooth. Beat in the egg and vanilla until combined. Alternate adding the pumpkin (2 installments) and flour mixture (in thirds) beginning and ending with the dry ingredients. Mix until just combined. Fold in chocolate chips. Spread batter evenly in pan and bake 35 minutes or until edges pull away from the pan and toothpick comes out clean.

(recipe adapted from Everyday Food)