Steak

"I've always taken a scientific, as well as an artistic, approach to food," writes Mark Van Wye of Rio de Janeiro, Brazil. "My family dined out a lot when I was young, and I became an adventurous eater. I would try anything and everything, and eventually I'd attempt to re-create those restaurant dishes at home. I never asked for recipes; I liked the detective work and the sense of discovery as I experimented with ingredients, just as a novice painter learns by copying the masters." Look for green peppercorns where capers and pickles are sold in the supermarket. (They're also good in salad dressings.)

The new stir-fry oil accented with garlic, ginger and sesame is a terrific way to season main courses. Use fresh vegetables (the cut-up ones at the salad bar work well) or frozen. Rice and watercress salad are fine accompaniments. Drizzle sliced fresh mango and pineapple with honey for a suitable finish.

You can also "grill" the steak in a ridged heavy-duty skillet set on the stove top.

Sangria lightened with sparkling water makes a festive spritzer to go with this dinner.

You may use leftover grilled flank steak to create this salad. Can be prepared in 45 minutes or less.

In its traditional form, this classic Lao soup is made with noodles rolled out and cut to order for each bowl. It is still excellent made with dried rice noodles. You can substitute fish, chicken, or pork for the beef, but rice noodles are an essential ingredient. The Lao like a considerable amount of lime juice in their food—here a range is given so that you can flavor the soup to your taste.

Serve with the Double-baked Potatoes and steamed broccoli. What to drink: Cabernet Sauvignon. Have angel food cake with sliced strawberries for dessert.

Try a fruity, spicy red wine, such as a California Zinfandel, with this main course.

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.

Both sauces can be prepared a day ahead. What to drink: Choose a medium-bodied red wine with lots of berry fruit and a bit of spice — Syrah is a good match.

Flat iron steak is a tender cut from the chuck top blade roast. If flat iron steak is unavailable, use flank steak.

Can be prepared in 45 minutes or less.

From the Snake River Grill in Jackson, Wyoming.

Chimichurri is a thick herb sauce that in Argentina is typically served with steak.