Combine 1-3 with 2tb oil and broil, along with halved lemon, on a rack set in a baking sheet 6in from heating element for 15-20 minutes. Rest for 5 minutes.
While chicken cooks, combine 6-7 with remaining 4tb oil and combine 8-9 with 2tb lemon juice. After resting, slice chicken, combine with juice of 1 lemon half and combine juice from other lemon half with cabbage mixture. Serve.
Cook 1-3 in a small skillet on medium heat for 3-5 minutes or until seeds begin browning. Take off-heat, mix in scallion whites and mix with 5-8. Toss with noodles along with scallion greens and set aside.
2 8-10oz strip steaks, 1-1.5in thick OR 1-1.5lb flank steak
1 cup wine or cider vinegar
1/3 cup sugar
2 jalapenos, sliced
1 small red onion, sliced
Kernels from 2 ears corn
2 cups cherry tomatoes
3tb lime juice
2 romaine hearts
1/2 cup or 2-1/2oz cotija or feta
1 small bunch cilantro
Combine 1-2 with 1tsp salt, 1tsp brown sugar and 1/2tsp coriander, rub steaks and rest at least 1 hour or overnight.
Meanwhile, bring 7-9 and 1/2tsp salt to a boil and pour over red onion. Rest for 30 minutes and drain.
If using strip: Sear both sides for 2 minutes each, turn heat to medium-low and flip every 2 minutes until medium-rare. Set aside. If using flank: Sear both sides for 3 minutes each and use tongs to sear edges. Set aside.
Toss 11-12 with 1tb oil and broil for 10 minutes and set aside in large bowl. Mix remaining oil and 3-5 and toss with broiled veggies. Toss with 15-16, 1/2 cup cilantro and pickled onions. Slice steak and top salad along with remaining cilantro. Serve.