twenty-eight 8-inch wooden skewers
2 large garlic cloves
1 tablespoon finely grated peeled fresh gingerroot
1/4 cup fresh lime juice, or to taste
8 ounces skirt steak
1/4 cup hoisin sauce
1 tablespoon ketchup

Accompaniment: lime wedges
beef, sates, hoisin

1 cup packed fresh parsley
3/4 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons dried oregano
2 teaspoons ground cumin
1 teaspoon salt
2 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
2 1-pound pieces flank steak

1 16-ounce thin French-bread baguette, cut into 40 slices
Additional olive oil
beef, chimichurri, toasts

1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon ground cumin
2 (1 1/2-inch-thick) boneless top loin steaks (10 oz each)
2 tablespoons olive oil
1/2 lb large shallots, thinly sliced lengthwise (2 cups)
1/2 cup dry red wine
1/4 cup red-wine vinegar
1 tablespoon packed dark brown sugar
3 tablespoons unsalted butter
1 head escarole (1 lb), torn into 1-inch pieces (6 cups)

Special equipment: an instant-read thermometer
beef, salad, shallots