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DEEP-FRYING TIP

When you deep-fry, hold each piece of food, as you add it, with a pair of long tongs. Lower gently into the hot oil and hold just below the surface for 5 seconds before releasing. This will seize the exterior and stop it from sticking to the bottom of the pot or any other items already in the oil.

HANGER STEAK WITH BRAISED DANDELION, LEMON & OIL

BRIZOLA ME AGRIA RADIKIA KAI LADOLEMONO

SERVES 4

This steak greatly benefits from a long time in the marinade, so start it the night before if you can. Otherwise, let it marinate at least 4 hours.

¾ cup extra-virgin olive oil, plus more for brushing and finishing

3 cloves garlic, smashed

3 to 4 large sprigs thyme

1 fresh bay leaf

2 sprigs rosemary

2 shallots, sliced

Kosher salt and cracked black pepper

2 pounds hanger steak

1 small bunch dandelion greens, tough stems removed

¼ cup strained or Greek yogurt

2 tablespoons distilled white vinegar

1 tablespoon extra-virgin olive oil

2 cloves garlic, smashed and chopped

1 pepperoncini (pickled yellow pepper), chopped

1 teaspoon fresh lemon juice

¼ cup water

1 tablespoon Garlic Purée (page 264) or cold, unsalted butter

Sea salt

In a deep baking dish or roasting pan, combine the olive oil, garlic, thyme, bay leaf, rosemary, shallots, and a generous amount of kosher salt and pepper. Marinate the steak in this mixture overnight, covered with plastic wrap that is pressed down onto the surface of the meat.

Prepare an ice water bath. In a large pot of well-salted boiling water, cook the dandelion greens until tender, about 5 to 7 minutes. Drain and shock the greens in the ice water bath. Drain again, squeeze dry, and chop coarsely. Reserve.

In a small bowl, whisk the yogurt and vinegar together and season with kosher salt and pepper.

Preheat a charcoal or gas grill, or ridged cast-iron griddle pan, until very, very hot. Brush the steak with olive oil and season liberally with kosher salt and pepper. Grill until the meat is firm and char-marked, about 8 minutes, turning once. Set aside to rest for 10 minutes.

In a skillet, warm the olive oil over medium-high heat. Add the garlic and pepperoncini and sauté for 1 minute. Add the reserved dandelion greens, lemon juice, and ¼ cup of water. Season with kosher salt and pepper and add the Garlic Purée or butter.

With tongs, transfer the dandelion greens to a plate. Spoon a little yogurt mixture on the greens. Cut the steak into thick slices and place on top. Drizzle with olive oil and scatter with a little sea salt.

If you have leftovers, make a quick hot sandwich: Sauté some sliced onion in olive oil with a teaspoon of gyro spice (fennel, mustard, and cumin seeds, and peppercorns, see page 150) until softened, deglaze the pan with sherry vinegar, and add the meat just to warm through. Pile into a pita and top with a spoonful or two of Tsatziki.

SAUSAGE, PEPPERS, ONION & TOMATO

SPETSOFAI

SERVES 4 TO 6 FAMILY-STYLE

This dish is a version of Italian sausage and peppers, with the added Greek dimension of cloves and mint. It’s more of a side dish, good for a big table full of different dishes—perhaps a Super Bowl party. It can also easily be turned into a main course by serving over rice or rigatoni.

1 tablespoon blended oil (90 percent canola, 10 percent extra-virgin olive)

1½ pounds loukanika sausages, cut into 1-inch lengths (a chunky sweet or hot Italian sausage may be substituted)

1 Spanish or sweet onion, thickly sliced

1 red pepper, cored, seeded, and sliced

1 green pepper, cored, seeded, and sliced

1 yellow pepper, cored, seeded, and sliced

6 cloves garlic, smashed and chopped

3 pepperoncini (pickled yellow peppers), chopped

2 tablespoons tomato paste

½ cup white wine

1 (28-ounce) can Italian plum tomatoes, hand-crushed, with the juices

2 cups water

6 leaves fresh mint

6 whole cloves

1 teaspoon dry Greek oregano

Kosher salt and cracked black pepper

2 tablespoons Garlic Purée (page 264)

Extra-virgin olive oil

¼ cup crumbled feta cheese

Small handful