iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Black Bottom Brownie Cookies

Ingredients:
1 cup plus 2 Tbsp. (225 g) sugar
3/4 cup plus 2 Tbsp. (80 g) unsweetened cocoa powder
10 Tbsp. unsalted butter, cut into small pieces
3/4 tsp. kosher salt
1/2 tsp. vanilla extract
2 cold large eggs
1/2 cup (65 g) all-purpose flour
3 Tbsp. (42 g) sugar
1 1/2 tsp. (6 g) cornstarch
1/4 tsp. kosher salt
4 oz. cream cheese, room temperature
1 1/4 oz. chopped bittersweet chocolate (about 1/4 cup)
Flaky sea salt

Instructions:
Heat sugar, cocoa, butter, and kosher salt in a medium heatproof bowl set over a medium pot of barely simmering water (do not let bowl touch water), stirring occasionally, until butter is melted and mixture is hot enough that you want to remove your finger fairly quickly after dipping it in to test, about 15 minutes. (Don’t worry if it looks gritty.) Let cool until mixture is warm, not hot, about 5 minutes.
Stir in vanilla with a wooden spoon. Add eggs one at a time, stirring vigorously after each addition, until mixture looks thick and glossy. Add flour and mix until combined, then beat vigorously with wooden spoon or a rubber spatula until shiny and homogenous, about 1 minute.
Cover bowl with plastic wrap and freeze at least 8 hours or up to overnight.
Whisk sugar, cornstarch, and kosher salt to combine in a small bowl.
Using an electric mixer on medium-high speed, beat cream cheese in a large bowl until smooth. Add sugar mixture and continue to beat until well combined. Fold in chocolate. Cover bowl with plastic wrap and freeze until very firm, at least 8 hours or up to overnight.
Place racks in top and bottom thirds of oven; preheat to 350°F. Line two rimmed baking sheets with parchment paper or silicone mats. Let dough sit at room temperature 5–10 minutes.
Using a spoon dipped in hot water, scoop 20 balls of dough (about 1 1/2 Tbsp. each) and roll into smooth balls with your hands. Using your thumb, make an imprint in center of ball, then fill each indent with about 1 tsp. cream cheese filling. Using your fingers, flatten edges of dough to about a 3" circle with the filling in the middle (like you’re making a dumpling). Fold dough over filling to cover completely; pinch to seal. Arrange on prepared sheets, spacing at least 3" apart. For best results, freeze dough 10 minutes.
Bake cookies, rotating pans halfway through, until edges are set and firm (the centers may be a little shiny and wet-looking), 12–14 minutes. Sprinkle cookies with sea salt while still warm, then let cool on baking sheets until firm. Transfer to a wire rack and let cool completely.
Do Ahead: Cookies can be baked 2 days ahead. Store in an airtight container and chill. Assembled unbaked cookies can be made 2 months ahead. Freeze on baking sheets, then transfer to freezer bags and keep frozen.
Bourbon Sugar and Pretzel Truffles

Ingredients:
3/4 cup (180ml) single (pouring) cream (in the US, use light cream)
600g dark chocolate, finely chopped
2 cups (100g) store-bought pretzels, crushed
1/2 teaspoon sea salt flakes
1/3 cup (80ml) bourbon
1 cup (220g) Demerara sugar
2 tablespoons bourbon

Instructions:
Place the cream in a small saucepan over high heat and bring to the boil. Place the chocolate in a medium heatproof bowl and top with the cream. Place the bowl over a saucepan of simmering water (the bowl shouldn’t touch the water) and, using a metal spoon, stir until melted and smooth. Add the crushed pretzels, salt and bourbon and mix well to combine. Allow to stand at room temperature for 10 minutes. Refrigerate for 2–3 hours or until just set.
While the mixture is cooling, make the bourbon sugar. Preheat oven to 160°C (325°F). Line a large baking tray with non-stick baking paper. Place the sugar and bourbon in a small bowl and mix to combine. Spread in an even layer on the tray and bake for 30 minutes or until golden and crisp. Allow to cool completely before crushing into fine crumbs.
Roll 1-teaspoon portions of the truffle mixture into balls and press in the bourbon sugar to coat. Place the truffles on the tray and refrigerate for 30 minutes or until firm.
Cavatappi with Broccolini, Brown Butter, and Sage

Ingredients:
Kosher salt
2 bunches Broccolini (about 1 pound), ends trimmed, split lengthwise into halves or thirds depending on the thickness (or substitute broccoli rabe or broccoli)
2 tablespoons extra-virgin olive oil
2 large cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper
1 pound cavatappi pasta (or your favorite ribbed pasta)
6 tablespoons unsalted butter, cubed
15 fresh sage leaves, torn
1/2 cup freshly grated Parmesan cheese

Instructions:
Bring a large pot of water to a boil. Fill a large bowl with water and ice and set aside.
Add 1 tablespoon kosher salt and the broccolini to the boiling water and cook until crisp-tender, 2 to 3 minutes. Using a spider or slotted spoon, transfer the Broccolini to the ice water to stop the cooking and let cool. Keep the pot of water boiling for the pasta. Drain the broccolini in a colander, cut the stalks in half crosswise, and set aside.
In a large nonstick skillet over medium heat, heat the olive oil until shimmering. Add the garlic and red pepper flakes and cook, stirring frequently, for 1 minute. Add the blanched broccolini, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and sauté until tender, 3 to 5 minutes. Transfer the broccolini to a medium bowl and set aside.
Add the pasta to the boiling water and cook until al dente, about 2 minutes less than the directions on the package. Reserve 1/2 cup of the pasta water and drain the pasta in a colander.
Meanwhile, wipe out the skillet, return it to medium-low heat, and add the butter. When the butter has melted, add the sage leaves and cook until the butter turns amber brown and the sage shrivels, 4 to 6 minutes. Add 1/4 teaspoon salt and black pepper. Stir in the cooked pasta until incorporated, then fold in the broccolini and 2 to 3 tablespoons of the reserved pasta water.
Stir in the Parmesan cheese, adding more pasta water until you achieve desired creaminess. Season with salt and pepper and serve hot.
Crispy Kimchi and Scallion Pancakes

Ingredients:
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1/4 teaspoon toasted sesame oil
1/2 teaspoon granulated sugar
1/2 teaspoon chopped dried red chile pepper
1 teaspoon thinly sliced scallion
1 cup all-purpose flour
1/2 cup rice flour
Kosher salt
1 large egg, beaten
1 cup cold seltzer
1/4 cup kimchi liquid (reserved from draining the kimchi)
1 cup kimchi, drained and chopped
4 scallions, thinly sliced, green and white parts separated
1 tablespoon chopped fresh medium-spicy red chile pepper (such as Thai bird or cayenne)
3–4 tablespoons organic canola oil

Instructions:
In a small bowl, combine the soy sauce, vinegar, sesame oil, sugar, dried chile pepper, and scallion with 2 tablespoons water and stir to combine. Set aside.
Preheat the oven to 300°F.
In a large bowl, combine the two flours, 1/2 teaspoon salt, the egg, seltzer, and kimchi liquid and mix well to incorporate. Add the kimchi, scallion whites, and fresh red chile pepper and stir to combine.
In a large nonstick skillet over medium-high heat, heat 1/2 tablespoon of the canola oil until shimmering. Ladle about 1/2 cup of the batter into the pan and cook undisturbed until golden brown, 2 to 3 minutes. Flip the pancake and cook until the second side is golden brown, 2 to 3 minutes more. Transfer to a rimmed baking sheet and place in the oven to keep warm. Repeat with the remaining oil and batter, making six to eight 8-inch pancakes.
Remove the pancakes from the oven and slice into quarters. Garnish with the scallion greens and serve with the dipping sauce.
Coconut Shrimp with Pineapple Herb Dipping Sauce

Ingredients:
1/2 cup unsweetened shredded coconut
1/4 cup whole wheat flour
2 large egg whites
1 tablespoon water
1/2 cup panko bread crumbs
18 large shrimp, shelled and deveined with tail part of shell left on
1 tablespoon low-sodium soy sauce
1/8 teaspoon freshly ground black pepper
1/2 (8-ounce) can pineapple chunks in juice
1/2 cup loosely packed fresh herbs (basil, rosemary, parsley)
Juice of 1/2 lime

Instructions:
Prepare the Coconut Shrimp: Preheat oven to 350°F. Spread coconut on an ungreased baking sheet. Toast in the oven for 3–5 minutes or until golden brown, stirring frequently to ensure even cooking. Transfer coconut to a pie plate; cool.
Turn oven temperature up to 425°F. Grease the same baking sheet. Place flour in a small bowl. In another small bowl, whisk egg whites with water until foamy. Stir panko into the coconut in the pie plate. In a large bowl, toss shrimp with soy sauce and pepper.
One at a time, hold shrimp by tail and coat with flour, shaking off excess; then dip in egg white mixture. Finally, roll in coconut mixture to coat well.
Place shrimp on the prepared baking sheet. Bake for 10–12 minutes or until shrimp are opaque throughout and coating is crisp.
Meanwhile, prepare the Pineapple Herb Dipping Sauce: Drain pineapple, reserving 1/4 cup juice. In a food processor, pulse pineapple, reserved pineapple juice, herbs, and lime juice until blended.
Serve coconut shrimp with dipping sauce.
Vegan Matcha Almond Thumbprint Cookies

Ingredients:
1 1/2 teaspoons Ener-G Egg Replacer, 2 tablespoons water, lukewarm, 3/4 cup almond paste, 1/2 cup agave nectar, 5 tablespoons Earth Balance, 1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract, 1 1/4 cups flour, 1/4 teaspoon salt, 1 tablespoon matcha powder, 2 tablespoons Silk vanilla creamer, 1/2 cup Earth Balance vegan butter, at room temperature, 3 cups powdered sugar, sifted

Instructions:
Preheat the oven to 325°F. Lightly grease a cookie sheet and set aside. In a small bowl, stir together the egg replacer and water and set aside. Using an electric mixer, beat the almond paste, agave nectar, and Earth Balance until creamy. Add the extracts and the egg replacer mixture and continue beating. Stir in the flour and salt to create a soft dough.
Using a teaspoon, create small balls of cookie dough and drop them on the prepared cookie sheet, leaving plenty of room between cookies. Push your thumb down into each cookie to create an imprint. Bake for 15 minutes, until the edges begin to harden. Transfer the cookies to a wire rack and allow them to cool.
For the frosting, mix the matcha powder with the creamer in a small bowl to create a paste. In a medium bowl, beat the Earth Balance briefly and scrape the bowl. Add the powdered sugar and matcha paste, and beat again until smooth. Once the cookies have cooled, use a teaspoon to scoop some matcha frosting into each thumbprint.
Mini Potato Leek Frittata

Ingredients:
1/2 pound baby Yukon Gold potatoes or whatever baby potato you like, unpeeled
1/4 teaspoon sea salt, divided
2 medium leeks (1 pound), tough green tops trimmed
1 tablespoon olive oil
3 large eggs
10 large egg whites
1/2 cup low-fat (1%) milk
1/8 teaspoon freshly ground black pepper
1/3 cup shredded low-fat Swiss cheese (1.5 ounces)
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh chives

Instructions:
Preheat oven to 375°F. Grease 12 muffin cups.
Cut potatoes into 1/2-inch chunks. In a medium saucepan, place potatoes, 1/8 teaspoon salt, and enough water to cover; heat to boiling over high heat. Reduce heat to medium and cook for about 10 minutes to partially cook potatoes (a fork should be able to go through them). Drain potatoes in a colander and set aside to cool.
Cut leeks lengthwise in half and clean thoroughly under cold running water. Pat dry, then slice crosswise into 1/4-inch slices. In a medium skillet, heat olive oil over medium-low heat; add leeks and cook until fragrant and wilted, about 10 minutes, stirring occasionally. Remove from heat; cool.
Into a large bowl, carefully crack eggs. Add egg whites, milk, pepper, and remaining 1/8 teaspoon salt, and whisk until mixed. Add cooled leeks, potatoes, cheese, and herbs and fold ingredients together until combined.
Ladle the frittata mixture evenly into prepared muffin cups (filling will come almost to the top). Set the pan in the middle of the oven. Bake for 14–16 minutes or until egg mixture puffs up and knife inserted in frittatas comes out clean. Cool for 1 minute then loosen edges of frittata with a sharp knife and scoop them out of the pan one by one. (They will deflate somewhat after cooling.)
Serve the frittatas warm or at room temperature.
Coconut Curried Vegetable Stew

Ingredients:
1 tablespoon extra-virgin olive oil or 2 to 3 tablespoons vegetable broth or water
1 medium onion, finely chopped
2 to 3 cloves garlic, minced
4 medium carrots, peeled and sliced
4 medium potatoes, any variety, peeled and diced
1/2 medium head cauliflower, cut into bite-size pieces
1 to 2 teaspoons grated fresh ginger, or to taste
2 to 3 teaspoons good- quality curry powder, or to taste
1 teaspoon ground cumin
1/2 teaspoon turmeric
1 to 2 small fresh hot chili peppers, seeded and minced (optional)
1 (15-ounce) can light coconut milk
8 to 10 ounces green beans (fresh or organic frozen) or slender asparagus, cut into 1- to 2-inch lengths
3 to 4 ounces baby spinach
1/4 to 1/2 cup minced fresh cilantro, plus more for topping
Salt and freshly ground pepper to taste

Instructions:
Heat the oil, broth, or water in a large soup pot. Add the onion and garlic and sauté over medium heat until the onion is golden. Add the carrots, potatoes, and 2 cups water and bring to a rapid simmer. Lower the heat, cover, and simmer gently for 10 minutes, or until the potatoes are about half tender.
Add the cauliflower, ginger, curry powder, cumin, turmeric, chili peppers (if desired), and coconut milk. Return to a simmer; add the green beans or asparagus. Continue to simmer gently, covered, until the vegetables are just tender, about 10 minutes longer.
Mash some of the potatoes against the side of the pot with a wooden spoon to thicken the stew’s base. Stir in the spinach and cilantro and cook just until the spinach is wilted. The stew should have a thick consistency, with just enough liquid to warrant serving it in bowls rather than on a plate. Adjust the liquid with water or nondairy milk, keeping in mind that as the stew stands, it will thicken. Adjust the seasonings to taste.
Chopped BLT Salad

Ingredients:
8 bacon slices, cooked and diced (about 1/2 cup)
2 1/2 cups chopped purple cabbage (about 8 ounces)
1 large bunch hearts of romaine, chopped (about 6 cups)
1/4 cup chopped onion
1/4 cup extra-virgin olive oil
1 medium tomato, chopped (about 3/4 cup)
1 teaspoon celery salt, sea salt, or pink Himalayan sea salt to taste
Black pepper to taste (if tolerated)

Instructions:
In a large bowl, combine all ingredients.
Serve immediately.
Ginger + Greens Smoothie

Ingredients:
Organic Spinach, Organic Banana, Avocado, Ginger, Organic Apple Cider Vinegar, Organic Flax Seeds

Instructions:
Choose your liquid base - we'd go with a light option like coconut water.
Fill cup to top with liquid and toss it all into a blender.
Blend and pour everything back into your cup - you're set!
Spinach + Shiitake Grits Harvest Bowl (with sliced avocado)

Ingredients:
Organic Cauliflower, Millet, Organic Spinach, Organic Shiitake Mushroom, Nutritional Yeast, Organic Extra Virgin Olive Oil

Instructions:
Empty cup into a nonstick pan or microwave-safe bowl.
For stovetop, add 1/2 cup of water and stir over medium-high heat for 4-6 minutes, until water has been absorbed and texture is thick and creamy (like grits). For microwave, add 1/2 cup of water and heat for 4 minutes.
Return to cup or transfer to your favorite bowl!
Cheesy Hand Pies

Ingredients:
2 1/2 cups all-purpose flour, plus more for surface
2 1/4 tsp. kosher salt, divided
1 cup (2 sticks) frozen unsalted butter
2 large eggs
4 oz. feta
6 oz. low-moisture shredded mozzarella
3 Tbsp. coarsely chopped dill
3/4 tsp. freshly ground black pepper

Instructions:
Whisk 2 1/2 cups flour and 2 tsp. salt in a large bowl. Grate butter on the large holes of a box grater right into bowl, tossing occasionally with your hands to prevent sticking. Drizzle 3/4 cup ice water around circumference of bowl. Mix with a fork, adding more water if needed by the teaspoonful, until a shaggy dough forms.
Turn out dough along with any dry bits onto a clean work surface. Knead until dough is smooth and hydrated with only a few pieces of butter still visible, about 1 minute. Form dough into a disk, wrap tightly with plastic wrap, and chill at least 1 hour.
Place racks in upper and lower thirds of oven; preheat to 350°F. Whisk eggs in a medium bowl until well blended. Transfer half of eggs to a small bowl; reserve as egg wash. Add feta to remaining eggs in medium bowl and mash with a fork until combined and nearly smooth. Gently fold in mozzarella and dill until just combined; season with pepper and remaining 1/4 tsp. salt.
Divide dough in half. Roll each piece on a lightly floured surface to a 16x8" rectangle. Using a bench scraper, cut each rectangle into 8 squares (for a total of 16). Transfer to two parchment-lined rimmed baking sheets and chill 10 minutes.
Brush edges of squares with reserved egg wash. Mound a heaping tablespoon of cheese filling in the center of each square. Fold dough over and press edges with a fork to seal. Brush with egg wash, then cut 3 small slits into the top of each. Bake pies, rotating pans from front to back and top to bottom halfway through, until golden brown and crisp, 30–35 minutes. Let pies cool 10 minutes before serving.
Do Ahead: Dough can be made 3 days ahead. Keep chilled. Let rest at room temperature 15 minutes before rolling out.
Big-Batch Freezer Pork Tenderloin Strips

Ingredients:
3 lb. pork tenderloins (about 4)
4 tsp. kosher salt
2 tsp. freshly ground black pepper
2 tsp. ground coriander
2 tsp. ground cumin
2 tsp. light brown sugar
Extra-virgin olive oil (for cooking)

Instructions:
Place pork in a glass or metal baking dish, making sure tenderloins are not touching. Freeze until firm to the touch, 30–60 minutes, which will make them easier to slice.
Mix salt, pepper, coriander, cumin, and brown sugar in a small bowl.
Transfer chilled pork to a cutting board. If any tenderloins are extra wide, cut in half lengthwise, then thinly slice all tenderloins crosswise into 1/8"-thick strips. Transfer to a large bowl. Add spice mixture and toss until coated.
Divide pork among 6 resealable freezer quart bags, patting into an even flat layer in bag and pressing as much air out as possible before sealing. Freeze flat for up to 3 months.
When ready to cook, defrost 1 bag for every 2–3 servings. Place bag in a bowl of warm water and let sit until you can press pieces of pork apart in bag but they’re still cold to the touch, about 10 minutes. Heat a swirl of oil in a large skillet over medium-high. Add pork and cook, separating pieces with a wooden spoon or spatula, then stirring often, until browned and just cooked through, 4–5 minutes.
If you’re making soup, add frozen pork directly to boiling broth and simmer until cooked through, 5–6 minutes.
Steak Stroganoff

Ingredients:
1 lb. boneless New York strip steak, patted dry, 3 Tbsp. extra-virgin olive oil, divided, 2 tsp. kosher salt, divided, plus more, 1 tsp. freshly ground black pepper, divided, plus more, 1 lb. wild mushrooms, such as oyster or maitake, torn into pieces, 4 garlic cloves, crushed, 12 oz. wide egg noodles, 4 Tbsp. unsalted butter, 2 tsp. finely grated lemon zest, 2 Tbsp fresh. lemon juice, 3 Tbsp. brandy, 1/2 cup heavy cream, 1 Tbsp. Worcestershire sauce, 1 tsp. Dijon mustard, 1/2 cup sour cream, 1/2 cup torn dill

Instructions:
Heat a dry 10" skillet, preferably cast iron, over medium-high. Rub steak with 1 Tbsp. oil, then season all over with 1 tsp. salt and 1/2 tsp. pepper. Cook, turning every 2 minutes and making sure to get color on the fat cap, until browned on all sides and medium-rare (an instant-read thermometer inserted into the center should register 120°F), 10–15 minutes. Transfer steak to a plate. Pour off oil from skillet, leaving crispy bits behind.
Heat remaining 2 Tbsp. oil in same skillet over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown and beginning to crisp, 6–8 minutes. Add garlic, season with 1 tsp. salt and 1/2 tsp. pepper, and continue to cook until mushrooms are well browned and garlic is fragrant, 3–4 minutes.
Meanwhile, cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and return to pot. Add butter, lemon zest, and lemon juice; season to taste with salt and pepper.
Stir brandy and 1/2 cup water in a small bowl. Add to mushroom mixture and cook, stirring occasionally, until reduced by half, about 2 minutes. Remove from heat, then add cream, Worcestershire, and mustard and stir to combine. The heat of the pan will reduce and thicken the sauce slightly—if it doesn’t, cook over medium-low heat for about 1 minute. Stir in sour cream until combined and warmed through.
Slice steak against the grain into 1/2"-thick slices. Divide noodles among plates. Top with steak, creamed mushrooms, and dill, then season with a few cranks of pepper.
Steak Sandwiches with Fennel Slaw

Ingredients:
1 chilled leftover steak (from Pan-Roasted Steak with Crispy Broccoli)
1 small fennel bulb, very thinly sliced, plus coarsely torn fronds
1/2 small red onion, very thinly sliced, rinsed
1/4 cup leftover cilantro salsa verde (from Pan-Roasted Steak with Crispy Broccoli)
1/2 tsp. kosher salt, plus more
Freshly ground black pepper
1 sandwich-size piece focaccia, split lengthwise, toasted
4 Tbsp. mayonnaise

Instructions:
Slice steak against the grain into as-thin-as-you-can-get-them strips (this is much easier to do when the steak is cold). Transfer to a large bowl and let sit at room temperature while you make the slaw. If you have time, slice the steak before you start cooking; an hour is ideal to completely take off the chill.
Toss sliced fennel, red onion, salsa verde, 1/2 tsp. salt, and 1 Tbsp. fennel fronds in a large bowl to combine. Season slaw with a few grinds of pepper and toss again.
Spread cut sides of focaccia with 2 Tbsp. mayonnaise each; transfer to plates. Divide steak between bread and crown each sandwich with a big handful of slaw. (You may have a small amount left—nibble on it or serve on the side.) Top sandwiches with more fennel fronds and sprinkle with salt.
Pan-Roasted Steak with Crispy Broccoli

Ingredients:
2 large heads of broccoli (about 2 1/2 lb. total)
6 Tbsp. plus 3/4 cup extra-virgin olive oil
1/2 tsp. kosher salt, divided, plus more
Freshly ground black pepper
1/2 cup finely chopped shallot or red onion
1/4 cup fresh lime juice
3 (12-oz.) sirloin, boneless rib-eye, or New York strip steaks (about 1 1/4" thick)
2 tsp. vegetable oil
1 cup finely chopped cilantro
2 Tbsp. rinsed capers, coarsely chopped
1/2 jalapeño
finely chopped

Instructions:
Place racks in upper and lower thirds of oven; preheat to 425°F. Cut broccoli into large florets with some stalk attached. Divide between 2 rimmed baking sheets lined with parchment or foil. Drizzle each with 3 Tbsp. olive oil; season generously with salt and some pepper. Toss to combine. Roast, tossing and rotating baking sheets halfway through, until crisp around the edges and charred in spots, 35–40 minutes. Season with more salt and pepper if desired.
Meanwhile, mix shallot, lime juice, and 1/2 tsp. salt in a small bowl. Set aside.
Season steaks generously all over with salt and pepper, pressing to adhere. Heat a dry large skillet, preferably cast iron, over medium-high. Swirl vegetable oil in pan to coat. Pat steaks dry; cook 2 steaks, undisturbed, until undersides are browned, about 5 minutes. Turn; cook until other sides are browned and an instant-read thermometer inserted into the thickest part registers 130°F for medium-rare, about 5 minutes. Turn steaks onto fat cap and cook until browned, about 3 minutes. Transfer to a cutting board and let rest 10 minutes. Wipe out skillet, leaving just enough fat to coat pan. Repeat with remaining steak.
Mix cilantro, capers, jalapeño, and remaining 3/4 cup olive oil into reserved shallot mixture. Reserve 1 steak and 1/4 cup cilantro salsa verde for making the Steak Sandwiches another night. Thinly slice remaining steaks against the grain. Top with salsa verde and serve with broccoli.