This one's less of a technique showcase and more of a survival recipe, the kind of thing I make when I'm craving a real meal but don't have the time, tools, or fridge space of home. Proof that a college kitchen doesn't have to mean cutting corners on flavor. 

Flank steak is one of my favorite cuts for this because it's cheap, cooks fast, and takes marinade well. I marinated it carne asada style, with lime juice, garlic, cilantro, and a little orange juice for sweetness, then seared it hard and fast so it stayed rare to medium-rare in the middle before slicing it thin against the grain. Alongside it, I seared off mushrooms and bell peppers in the same pan, so they picked up whatever fond was left behind, then built the bowl over rice with everything piled on top. 

It's not the most elaborate dish on this page, but it might be the one I make most often. Some of my favorite meals are the ones born out of necessity, figuring out how to make something satisfying with whatever's left in the fridge before a grocery run.