a little over a year ago, our old grill bit the dust. i was pretty devastated since i am a BIG fan of the grill. nothing adds flavor like cooking food over an open flame. for whatever reason, we hadn’t yet replaced it. other gadgets and kitchen toys always took budget priority.

but we majorly lucked out last week when a neighbor was moving and giving away a gently loved grill. we snatched up that offer so quick and i got right back to grilling.

ribeye is one of my favorite cuts of meat. they are usually beautifully marbled and pack a lot of flavor. when i rubbed a couple of them down with honey and chipotle and grilled up them up they were sweet and smokey heaven. and absolutely delicious in a taco.

honey chipotle ribeye tacos + red onion & pineapple salsa

serves: 4

prep time: 10 minutes

cook time: 20 minutes

total time: 30 minutes

ingredients: 1.5 lbs ribeye steaks, patted dry. 2 chipotle in adobo peppers. 2 tbs honey. 2 tbs olive oil. 2 garlic cloves smashed. handful of cilantro leaves. half a pineapple, skin removed and sliced into 1 inch long sticks. half a red onion, sliced into .5 inch thick rings. 1 lime, sliced into wedges. .25 cup crumbled cotija cheese. 1 tbs kosher salt. 1 tsp freshly ground pepper. 8 of your favorite tortillas.

tools: grill. food processor (if you don’t have one you can always just finely chop your ingredients and combine in a bowl. meat thermometer, optional.

start by heating your grill to a high heat. in the bowl of your food processor, combine the honey, olive oil, chipotle pepper, a few cilantro sprigs, the garlic and half the salt and pepper together. blend until smooth. season both sides of your steak with half the remaining salt and pepper.

slather most of the honey and chipotle marinade all over your steaks. reserve a little bit of the marinade to garnish your tacos.

when your grill is nice and hot, add your steak to a hot part of the grill. allow the steak to get a nice sear on both sides, about 6 minutes a side. my steaks were about an inch thick and i like mine medium rare. if you want to ensure the proper doneness you like and you aren’t sure, i recommend using a meat thermometer. while your meat is cooking, season the pineapple and onion with the remaining salt and pepper and add them to the grill. cook them till they have nice grill marks on both sides. about 3-4 minutes per side.

once they are done, remove them and chop them up to make your salsa. toss them in a bowl with the juice of half the limes and the remaining cilantro. once your meat has finished cooking, cover it lightly with aluminum foil and allow it to rest for 5-10 minutes.

slice the beef into strips about .25 inch thick against the grain. while your grill is still hot, quickly warm your tortillas on the grill. 20-30 seconds a side should be good on a hot spot. top each tortilla with steak strips.

top with pineapple salsa, cotija cheese and a small spoonful of the sweet and smokey marinade.

squeeze with some of the remaining fresh lime, serve and enjoy.

xo, a

honey chipotle ribeye tacos + red onion & pineapple salsa

serves: 4

prep time: 10 minutes

cook time: 20 minutes

total time: 30 minutes

ingredients: 1.5 lbs ribeye steaks, patted dry. 2 chipotle in adobo peppers. 2 tbs honey. 2 tbs olive oil. 2 garlic cloves smashed. handful of cilantro leaves. half a pineapple, skin removed and sliced into 1 inch long sticks. half a red onion, sliced into .5 inch thick rings. 1 lime, sliced into wedges. .25 cup crumbled cotija cheese. 1 tbs kosher salt. 1 tsp freshly ground pepper. 8 of your favorite tortillas.

tools: grill. food processor (if you don’t have one you can always just finely chop your ingredients and combine in a bowl. meat thermometer, optional.

start by heating your grill to a high heat. in the bowl of your food processor, combine the honey, olive oil, chipotle pepper, a few cilantro sprigs, the garlic and half the salt and pepper together. blend until smooth. season both sides of your steak with half the remaining salt and pepper. slather most of the honey and chipotle marinade all over your steaks. reserve a little bit of the marinade to garnish your tacos. when your grill is nice and hot, add your steak to a hot part of the grill. allow the steak to get a nice sear on both sides, about 6 minutes a side. my steaks were about an inch thick and i like mine medium rare. if you want to ensure the proper doneness you like and you aren’t sure, i recommend using a meat thermometer. while your meat is cooking, season the pineapple and onion with the remaining salt and pepper and add them to the grill. cook them till they have nice grill marks on both sides. about 3-4 minutes per side. once they are done, remove them and chop them up to make your salsa. toss them in a bowl with the juice of half the limes and the remaining cilantro. once your meat has finished cooking, cover it lightly with aluminum foil and allow it to rest for 5-10 minutes. slice the beef into strips about .25 inch thick against the grain. while your grill is still hot, quickly warm your tortillas on the grill. 20-30 seconds a side should be good on a hot spot. top each tortilla with steak strips. top with pineapple salsa, cotija cheese and a small spoonful of the sweet and smokey marinade. squeeze with some of the remaining fresh lime, serve and enjoy.

no way around it. today, and every september eleventh for the rest of my life, will have a somber tone. seventeen years ago, i woke to my radio (back before we woke up to cell phones) and news of the first plane hitting the tower. i spent the morning with my parents watching the second plane hit, and both towers fall. i was a a sophomore in high school and it was the first time in my life i remember experiencing a national tragedy.

lucky for me, none of my nyc family was harmed, but our next door neighbors brother died in one of the towers. even on the other side of the country, it all felt VERY close to home. and every year when they play the coverage i feel that same burning in my chest as i well with tears.

but the older i get, the more i realize that the best way to honor the dead is to LIVE. and one of mine and wes’s BEST friends has a birthday today. i took a moment of silence today with my yoga students, but for the rest of the day i’m celebrating those i love with steak and cake. i encourage you to do the same!

steak & stone fruit salad

prep time: 10 minutes

active time: 15 minutes

total time: 25 minutes

ingredients: 8 oz flank or flap meat steak (note that flap meat will be a bit thinner than flank and will take less time to cook). 6 cups arugula. 3 small or 2 medium plums, sliced into wedges. 1 medium yellow onion, halved and sliced into .5 inch thick slices. 3 tbs olive oil. 1 tbs kosher salt. 1 tsp freshly ground pepper. 1 tsp cumin. .25 cup mayonnaise. 2 tbs greek yogurt. 2 tbs lemon juice. 2 tbs orange juice. 2 garlic cloves, minced. 1 tbs finely chopped italian parsley. grill pan or large heavy pan. aluminum foil.

start by preheating your grill pan or pan to a medium high heat. combine the olive oil, salt, pepper and cumin in a small bowl and whisk together till combined.

drizzle two-thirds of the oil over the meat and brush the meat till it is evenly coated with oil and seasoning.

while your grill pan is getting nice and hot, combine the rest of of the oil & seasonings with the mayo, greek yogurt, both citrus juices, the garlic and parsley.

whisk it together till well combined and set aside.

when your pan is nice and hot, add the meat to the pan. flank and flap meat are both very thin, so you are just looking to get a really good brown on both sides and your meat will be pretty much done. about 4-5 minutes a side. if you prefer a more well done cut, you will want to give your meat an extra minute or two each side. while your meat is cooking, add your onions to the pan and start to let them brown.

while your meat is cooking, toss your plums in with your arugula till they are well combined. when your meat is done, remove it to a clean platter or plate and cover with aluminum foil to rest. allow the meat to rest for 5 minutes before slicing the meat against the grain into .5 inch strips.

when the meat has come off the grill, spread your onions out and allow them to soak up any bits of meat from the pan. cook the onions till they are soft and browned. when the onions are done, place them right onto your arugula. add your sliced steak to the salad.

lightly dress the salad.

toss and serve.

xo, a

steak & stone fruit salad

prep time: 10 minutes

active time: 15 minutes

total time: 25 minutes

ingredients: 8 oz flank or flap meat steak (note that flap meat will be a bit thinner than flank and will take less time to cook). 6 cups arugula. 3 small or 2 medium plums, sliced into wedges. 1 medium yellow onion, halved and sliced into .5 inch thick slices. 3 tbs olive oil. 1 tbs kosher salt. 1 tsp freshly ground pepper. 1 tsp cumin. .25 cup mayonnaise. 2 tbs greek yogurt. 2 tbs lemon juice. 2 tbs orange juice. 2 garlic cloves, minced. 1 tbs finely chopped italian parsley. grill pan or large heavy pan. aluminum foil.

start by preheating your grill pan or pan to a medium high heat. combine the olive oil, salt, pepper and cumin in a small bowl and whisk together till combined. drizzle two-thirds of the oil over the meat and brush the meat till it is evenly coated with oil and seasoning. while your grill pan is getting nice and hot, combine the rest of of the oil & seasonings with the mayo, greek yogurt, both citrus juices, the garlic and parsley. whisk it together till well combined and set aside. when your pan is nice and hot, add the meat to the pan. flank and flap meat are both very thin, so you are just looking to get a really good brown on both sides and your meat will be pretty much done. about 4-5 minutes a side. if you prefer a more well done cut, you will want to give your meat an extra minute or two each side. while your meat is cooking, add your onions to the pan and start to let them brown. while your meat is cooking, toss your plums in with your arugula till they are well combined. when your meat is done, remove it to a clean platter or plate and cover with aluminum foil to rest. allow the meat to rest for 5 minutes before slicing the meat against the grain into .5 inch strips. when the meat has come off the grill, spread your onions out and allow them to soak up any bits of meat from the pan. cook the onions till they are soft and browned. when the onions are done, place them right onto your arugula. add your sliced steak to the salad. lightly dress the salad. toss and serve.