Byaldi:
1/4 cup vegetable oil
1 tablespoon unsalted butter
4 medium yellow onions, peeled, quartered lengthwise and cut into thin slices
Fine sea salt and freshly ground black pepper
Fine sea salt and freshly ground black pepper
1 medium zucchini, cut 1/8-inch thick
1 large Japanese eggplant, cut 1/8-inch thick
1 medium yellow squash, cut 1/8-inch thick
4 ripe Roma tomatoes, sliced 1/8-inch thick
1 tablespoon fresh thyme leaves
3 tablespoons extra-virgin olive oil
Chimichurri Sauce:
3/4 cup extra-virgin olive oil
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh oregano
1/4 cup finely chopped fresh parsley
4 tablespoons sherry vinegar
1 lime, juiced
1 large shallot, finely minced
1 clove garlic, finely minced
Steak:
4 tablespoons vegetable oil
4 tablespoons coriander seeds, coarsely ground
4 tablespoons cumin seeds, coarsely ground
4 tablespoons mixed peppercorns, coarsely ground
2 pounds flank steak, cleaned and cut into 4 equal portions
2 pounds flank steak, cleaned and cut into 4 equal portions
Fine sea salt and freshly ground black pepper
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