Lamb Leg Steak with Pistachio Gremolata and Marsala Onions

At Tavernetta in Denver, Colorado, chef Ian Wortham’s tender and smoky grilled lamb steak — topped with a lemony pistachio gremolata, Cipollini onions caramelized in Marsala wine, and a garlicky caper dressing — is a stunning main course. Wortham uses a cross-cut slice of leg, which he tenderizes with a Jaccard, a sharp-toothed butcher’s tool. Wortham says the tender lamb steak, which has the richness and flavor of a working muscle, is one of the best cuts to cook in the summer. That said, you have to tenderize the meat. “Be sure to thoroughly tenderize the steak, which will take four to five passes,” he advises.

Much of the work for the accompaniments can be done ahead of time, and it's worth the effort to make the sweet-tangy Marsala Cipollini Onions, Garlic-Caper Vinaigrette, and Pistachio Gremolata. The Garlic-Caper Vinaigrette and Marsala Cipollini Onions can be served alongside any grilled or roast meat, like turkey, roast chicken, and beef. You can chop up the onions and spoon them into sandwiches. If you have leftover Pistachio Gremolata, try it as a condiment for roast chicken, grilled fish, roasted root vegetables, a topping for polenta, or instead of pesto over minestrone.