Get your cast iron screaming hot before any beef hits the pan. Ball up 3 oz portions, drop them in, smash hard with a spatula, don't touch for 90 seconds. That crust is the whole point. Season with sea salt only — let the beef do the work.
Pat salmon completely dry — moisture kills a sear. Avocado oil in a hot pan, skin side down, press gently for 30 seconds. Don't flip until it releases on its own. Butter and capers go in at the end, off heat.
Season thighs the night before with cumin, smoked paprika, garlic, salt, lime. Low and slow 7–8 hours. Shred in the pot and let it sit in the juices 10 minutes before serving. Don't drain everything — that liquid is flavor.
Flat iron needs a real rest — minimum 8 minutes tented. Sear 3–4 minutes per side on high, pull at 130°F internal. Slice against the grain, thin. The chimichurri does the heavy lifting.
Thighs on one side, veg on the other. Coat everything in avocado oil, hit with Flamingo Pete's Everything Blend. 425°F for 35–40 min. Done when skin crackles and internal temp hits 165°F. The tomatoes burst — that's the sauce.
Brown the sausage first and build everything in that same pot — don't skip this. Deglaze with broth, add aromatics, then beans, tomatoes, and broth. Kale goes in the last 5 minutes. Finish with lemon and red pepper flakes. Better the next day.
