Ingredients

• 1/2 lb boneless sirloin steak (preferably top butt; about 1 inch thick)
• 1 tablespoon all-purpose flour
• 4 tablespoons olive oil, divided
• 4 garlic cloves, thinly sliced
• 1 1/2 tablespoons chopped rosemary
• 2/3 cup dry white wine

1. Trim excess fat, then thinly slice steak. Toss with flour, 3/4 tsp salt, and 1/2 tsp pepper.
2. Heat 1 1/2 Tbsp oil in a 12-inch heavy skillet over medium-high heat. Sauté steak in 2 or 3 batches until no longer pink on the outside, about 2 minutes per batch, adding 1 1/2 Tbsp more oil as needed. Transfer to a plate.
3. Sauté garlic and rosemary in remaining Tbsp oil over medium-high heat until golden, 1 to 2 minutes. Add wine and 1/2 tsp each of salt and pepper and boil, scraping up brown bits, until reduced by half. Return beef with juices to skillet and warm through.

This is inspired by Jimmy Buffet's amazing Macaroni and Cheese.

Ingredients

• 8 tablespoons butter melted
• 1/2 pound cream cheese melted
• 2 1/2 cups heavy cream
• 1 teaspoon salt
• 1/4 teaspoon Tony Chachere's Seasoning
• 1/2 pound Cheddar cheese
• 1/3 cup flour
• 1 cup sliced jalapenos from jar
• 1/2 cup jalapenos juice from jar
• 2 tablespoons bread crumbs
• 1 pound Perciatel 10-inch macaroni noodles cooked al dente

Instructions

1. Preheat your oven to 350 degrees. In a saucepan melt butter. Add cream cheese and mix until blended. Add heavy cream and whisk. Add jalapeno juice and whisk. Mix in cheddar, stirring until cheddar is completely melted. Mix in sliced jalapenos. Add salt, Tony Chachere's seasoning and flour. Continue whisking until all ingredients are completely incorporated.
2. Spray loaf pan with pan coating. Layer bottom of a 13 x 9 inch pan with cooked macaroni. Cover with cheddar mixture. Add another layer of pasta and cheddar mixture. Dust top with bread crumbs. Bake for 30 minutes at 350 degrees.