I don't think I can really list all the ways this book has made me a more interesting cook. I take bits and pieces of these recipes and mix and match to taste. I only end up with beef jerky about 10% of the time!
The Shirazi Salad (someone check my spelling) has been a huge hit. What I do with that is make it as it is in the book then I add some chicken.
The chicken works like this.
Cube some cutlets.
Cube some peppers, (Green, Yellow, Red...)
Cube some onions (Red, purple, whatever)
Italian Dressing (like Kraft or better)
Frank's Hot Sauce (or better)
1 drop of A-- In Hell (I can't stress this 1 drop thing enough)
Montreal Chicken Seasoning
Half a teaspoon of Garlic
Now there are a lot of choices here. You could leave the cutlets whole and chop them up after you've cooked them on the grill or you could dtir fry them in a wok on the grill or you could cook them in a Reynold's bag on the grill, your choice.
When it is all done dump it on the salad.
I get raves about this. I have even made a few batches of the above described "marinade"
Steve's books are amazing, Can't say enough about how they have changed the way I cook.