Austin Steak Night

You need

• 4 ripe avocados
• 2 limes
• ½ small white onion, finely chopped
• 1 jalapeño, finely chopped (seeds in if you like it hot)
• A handful cilantro, chopped
• Kosher salt
• Tortilla chips and a very spicy salsa, to serve

Then

1. MashHalve the avocados and scoop them into a bowl. Add the juice of 1½ limes and a good pinch of salt, and mash with a fork, leaving it a little chunky.
2. FinishStir in the onion, jalapeño and cilantro. Taste, and add more lime and salt until it’s bright. Press plastic wrap right onto the surface if you’re making it more than half an hour ahead.

You need

• 2 flank steaks, about 1½ pounds each
• Kosher salt and black pepper
• Olive oil
• Flaky salt and lime wedges, to serve
• Chimichurri (below)

Then

1. SaltSalt the steaks well on both sides in the morning and refrigerate them, uncovered. Take them out an hour before you cook them.
2. HeatHeat the grill to high. Pat the steaks dry, rub with a little olive oil and grind over some pepper.
3. GrillGrill for 4 to 5 minutes a side, until well charred. Pull the steaks off at 120 to 125°F in the thickest part; they’ll rise to about 130°F, medium-rare, as they rest.
4. RestRest for 10 minutes on a board. Slice thinly across the grain.
5. ServeLay the slices on a platter, spoon over the chimichurri, scatter with flaky salt and tuck in the lime wedges.

You need

• 1½ cups parsley leaves, finely chopped
• ½ cup cilantro leaves, finely chopped
• 2 tbsp fresh oregano, finely chopped
• 1 jalapeño, seeded and finely chopped (keep the seeds for more heat)
• 2 garlic cloves, finely chopped
• 1 small shallot, finely chopped
• ½ cup olive oil
• 2 tbsp red wine vinegar
• A pinch chile flakes
• Salt

Then

1. StirStir it all together, then refrigerate.
2. Before dinnerBring it out, give it a good stir, and add salt or vinegar until it’s sharp and bright.

You need

• 2½ lb small Yukon Gold potatoes
• Kosher salt
• About ½ cup olive oil
• 1 lime
• Flaky salt
• ½ cup Mexican crema or sour cream
• A small bunch chives, finely chopped

Then

1. BoilPut the potatoes in a pot of cold, well-salted water, bring to a boil, and cook until a knife slides in easily, 15 to 20 minutes. Drain and let them steam dry for a few minutes.
2. SmashPour a few tablespoons of the oil onto a sheet pan. Spread out the potatoes and press each one flat with the bottom of a glass. Rough edges are what you want. If you’re making them ahead, let them cool, then cover the pan and refrigerate until you’re ready to roast.
3. RoastHeat the oven to 450°F. Drizzle the rest of the oil generously over the potatoes and salt them well. Roast for 35 to 45 minutes (a few minutes more if they’ve come straight from the fridge), flipping them once with a thin spatula halfway through, until deeply golden and crisp at the edges.
4. FinishStraight out of the oven, grate over the lime zest, squeeze over the juice, and scatter with flaky salt. Spoon the crema on top and finish with chives.

You need

• 2 cans black beans (15 ounces each), drained and rinsed
• 1 tbsp olive oil
• ½ onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• ½ cup water, plus more if needed
• Salt
• 1 to 2 limes
• A handful cilantro, chopped
• A good handful crumbled cotija

Then

1. SoftenSoften the onion in the oil over medium heat, about 5 minutes. Add the garlic and cumin and stir for 30 seconds.
2. SimmerAdd the beans and water and simmer gently for 10 to 15 minutes, stirring now and then. Mash a spoonful against the side of the pan to thicken them, and add a splash more water if they look dry.
3. FinishSeason with salt and a good squeeze of lime. Just before serving, top with cilantro and cotija.

You need

• 2 bunches broccolini, ends trimmed
• 2 bunches scallions, roots trimmed
• 3 tbsp olive oil
• 2 garlic cloves, thinly sliced
• A pinch chile flakes
• Kosher salt and black pepper
• 1 lime

Then

1. TossToss the broccolini and scallions with the oil, garlic, chile flakes, salt and pepper.
2. GrillGrill over high heat, turning, until charred in places and just tender: about 4 to 5 minutes for the broccolini and 2 to 3 for the scallions.
3. ServePile onto the steak platter or a dish of their own and squeeze over the lime.

You need

• 2 heads butter lettuce, leaves separated
• 1 head radicchio, torn
• 2 ripe avocados, sliced
• About 4 oz soft feta, crumbled
• ½ cup olive oil, for the vinaigrette
• 3 tbsp fresh lime juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 small garlic clove, finely grated
• ¼ tsp kosher salt, and a few grinds of black pepper

Then

1. VinaigretteShake the oil, lime juice, mustard, honey, garlic, salt and pepper together in a jar. Add a little more honey if it’s too sharp, or more lime if it needs brightening.
2. LeavesWash and dry the leaves and keep them cold until the last minute.
3. DressToss with just enough vinaigrette to coat, then lay the avocado and feta over the top and spoon over a little more dressing.

You need

• 2 oz tequila blanco (12 oz for a pitcher)
• 1 oz fresh lime juice (6 oz for a pitcher)
• Topo Chico (three bottles for a pitcher)
• Ice and lime wedges

Then

1. For onePour the tequila and lime juice over ice, top with Topo Chico, and add a lime wedge.
2. For a pitcherMix the tequila and lime juice and chill it ahead. Add the Topo Chico as the first guests arrive, and pour over ice.

You need

• 1 quart good vanilla ice cream
• 1 cup dulce de leche
• A splash milk or cream
• 1 cup pecans
• Flaky salt

Then

1. ToastToast the pecans at 350°F for about 8 minutes, until fragrant, then chop them roughly.
2. WarmWarm the dulce de leche gently in a small pan with a splash of milk until it pours.
3. ServeScoop the ice cream into glasses or bowls, pour over the warm dulce de leche, add a pinch of flaky salt and scatter with pecans.