Serves 4

In a bowl, combine the espresso powder, chili powder, cumin, coriander, brown sugar, dry mustard, salt, oregano, ginger, pepper, chili de arbol powder, and paprika. Heat a cast iron pan to medium heat. Brush steaks lightly with olive oil. Coat steaks with spice rub. Sear steaks in cast iron pan for 3 minutes on each side, until golden brown and desired internal temperature. Finish in a 425-degree oven as needed. Allow the steaks to rest for 5 to 10 minutes. Slice at a 45-degree angel against the grain for optimal tenderness. Serve with Garbanzo Bean Salad (recipe follows).

Preheat the oven to 425°. Combine eggplant, tomatoes, garbanzo beans, red pepper, garlic, chili powder, salt, pepper, and chipotle powder in a mixing bowl. Drizzle with olive oil and combine until ingredients are coated. Transfer to a baking sheet and roast for about 25 minutes. Remove from oven and sprinkle with parsley, cilantro, feta, lime juice, and cumin and coriander seeds.

To Serve:

6 bibb lettuce leaves 2 watermelon radishes, sliced

6 fresh black mission figs, halved

6 ounces broccoli or alfalfa sprouts

1 English cucumber, thinly sliced (around 18 pieces)

1 tomato, thinly sliced into six pieces

Start with the bib lettuce, then stack the tomatoes on top. Top the tomatoes with the Roasted Eggplant & Garbanzo Bean Salad, broccoli sprouts, cucumber, figs, and radishes. Top with the sliced steak. Serve with the Raspberry-Walnut Vinaigrette (recipe follows).

In the bowl of a food processor, combine the preserves, fresh raspberries, raspberry vinegar, Dijon mustard, honey, kosher salt, and black pepper and blend well. Add the walnuts and pulse the processor a few more times.