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" Steak (Disguised as a) Salad Buy two monster boneless sirloin steaks (about 2 to 2 1/2 lbs each and about 2 inches thick; butcher will cut for you) and grill or sear them in a heavy skillet coated with oil (over high heat, about 3 to 4 minutes per side with vent on and window open) and finish in 350 degree preheated oven until medium rare (meat thermometer reading about 130), about 12 minutes each. Let meat cool completely and dice large. While meat cools, crank oven up to 400 and roast about 24 small new potatoes until easily pierced by the tip of a paring knife, 18 to 20 minutes. When cool, halve them. Place meat and potatoes in large bowl and drizzle lightly \u2014 don&amp;#039;t drown them \u2014 with a good vinaigrette (one part vinegar to three parts oil with a dollop of grainy mustard; or a store-bought creamy garlic will work). Add 2 diced red peppers, 2 diced green peppers, 3 diced celery ribs (along with as many celery leaves as possible), a few slivered scallions, and some chopped parsley (if you have it). Toss gently and let salad sit for 30 minutes. Now season with salt and pepper to taste and add more dressing if needed. (There should not be any vinaigrette pooled in the bottom of the bowl.) Serve with big chunks of warm bread smeared with tangy blue cheese. Mock Cheesesteak Split four baguettes open lengthwise \u2014 but don&amp;#039;t separate the halves \u2014 and lay them flat on sheet pans (probably two per pan). Preheat the oven to 350 degrees. In a big saucepan, bring 2 1-qt boxes beef stock to a simmer. Using tongs and working with only a few slices at a time, dip 2 lbs thin best-quality deli roast beef into the stock and gently swirl just long enough to warm it. Layer the wet beef across the baguette, top with sliced cheese (provolone, Muenster, or even pepper jack), and toast in oven until cheese melts. Sprinkle some pickled hot peppers over the bottom half of the baguette, close the lid. Cut each baguette into four sections. Eat. Repeat until game is over. A Lot of Tomato Sauce Check a good supermarket for 4 28-oz cans of whole San Marzano tomatoes. Empty into a big bowl and crush by hand or with a potato masher. Place a stockpot over moderate heat. Add about \u00BC cup olive oil and 4 crushed garlic cloves and cook until garlic starts to sizzle, 3 or 4 minutes. (Don&amp;#039;t burn it. That will ruin the whole sauce.) Add tomatoes in four portions, waiting until each comes to a simmer before adding the next. (This speeds up the cooking time.) Lower heat, add a few ripped basil leaves, and simmer until foaming subsides and the sauce looks a little oily, probably about 45 minutes. Cool and store until ready to use. Makes about 8 cups. Add saut\u00E9ed sliced mushrooms and cooked crumbled Italian sausage for a heartier sauce. "^^<http://www.w3.org/2001/XMLSchema#string>
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