Grilling

(Grilled marinated Skirt Steak with Bell Peppers, Onions, and Flour Tortillas)

If you would rather use swordfish or sea bass, by all means do. Whatever the choice, grill some zucchini that have been quartered lengthwise, and toss egg noodles with butter and fresh black pepper. Then finish the meal with sliced strawberries topped with sour cream and brown sugar. Can be prepared in 45 minutes or less.

Robust flavors of blue cheese and walnuts go a long way in this flavored butter. (Any leftover butter is good on baked potatoes, or spread it on baguette rounds.)

Constant basting with this lively sauce ensures moist chops and plenty of flavor. Warm potato salad with tarragon and white wine is the natural accompaniment.

Jalapeño-Cilantro Salsa and Tomato Salsa are colorful accompaniments to this great entrée.

Mango sorbet and gingersnaps would be a lovely dessert.

Use a cast-iron skillet or other heavy skillet to make this recipe. Serve the bubbling cheese right from the pan, and partner the whole meal with icy Margaritas.

Make this impressive dish the centerpiece of your buffet table.

The savory butter is also good on potatoes, rice, pasta or bread.

Once the polenta is made (which, for convenience, can be done a day or two ahead of time) this dish is a snap to put together. Simply sauté the polenta pieces, grill the flank steak, place them on the plate, and spoon on the luscious roasted shallot vinaigrette and you have a quick and very satisfying plate of food. A mound of sautéed mushrooms, or for something lighter, asparagus or haricots verts, is a perfect accompaniment. Crispy potatoes are a splendid substitute for the polenta.

At Mirabelle, chef Reuge serves the paillards, in this case thin slices of strip steak, on a bed of red cabbage braised in red wine and garnishes the dish with fresh herbs.