Rib Eye Steak

Link likes to use herbs from his garden in this recipe.

To make the prep easier, buy pre-sliced meat and vegetables; they're sold at some Asian markets. If you can't find pre-sliced meat, ask your butcher to slice it for you. Improv: Substitute bok choy for the cabbage, and onions for the leeks.

A common accompaniment to couscous, this fiery harissa-style relish is all you need to jump-start a simple steak dinner.

Editor's note: The recipe and introductory text below are from The Ethical Gourmet. To read more about the book, click here. Roaming the range foraging for grasses makes pasture-raised beef leaner and more intense in flavor. Grass-fed beef, with its lower fat content, cooks differently from conventional beef, so cook it slower, at lower temperatures. Its concentrated flavors make it an exceptional meat to serve in small, sliced portions as a spicy accompaniment to a grain and vegetable main course such as Pumpkin Basmati Rice Pilaf, Toasted Hard Red Wheat Pilaf with Caramelized Shallots, Figs, and Brazil Nuts, or Spice Whole Oats.

The garlicky herb butter is similar to the butter served with escargots in southwestern France. IMPROV: When preparing the butter, try a shallot instead of garlic, and thyme instead of parsley.

Editor's note: The recipe and introductory text below are excerpted from Eating Korean by Cecilia Hae-Jin Lee and are part of our story on Lunar New Year.

Meat and veg all in one recipe —and all from the grill.

Chimichurri is an Argentine parsley sauce with bright flavors and a kick from crushed red pepper. To save time: Prepare the fresh parsley and cilantro for the processor by simply cutting off the tops of the bunches and discarding the bottom stems.

This recipe takes a classic hash and turns it inside out — the potatoes aren't used in the hash, but under it.

Uncork a Gamay Beaujolais to go with this menu, or here’s a nice alcohol-free alternative: cranberry juice and sparkling water with a spritz of fresh lime juice. Serve grilled slices of French bread or the Baked Baguette with Lemon-Garlic Butter to soak up the rich juices from the steaks and peppers.

Can be prepared in 45 minutes or less.

This spice rub is also great with chicken. Team the steaks with a salad of boiled green beans and quartered radishes, and offer some favorite beer.

Although Bonfire is known for its meat dishes prepared in various global styles, the restaurant's taco bar is where the small plates trend is stoked.

This recipe can be prepared in 45 minutes or less.

Brush thick slices of country-style bread with olive oil and grill until golden, about two minutes per side. Serve alongside steaks. What to drink: Beckmen Vineyards 2000 Syrah, Estate, Santa Ynez Valley, or another light-bodied Syrah.