3 pounds beef navel
2 tablespoons kosher salt
1 tablespoon freshly cracked black pepper
6 vine-ripened Roma tomatoes, cut in half
Olive oil, for drizzling
2 pounds arugula, plus more for garnish
3 tablespoons extra-virgin olive oil
2 limes, juiced
Six 6-ounce skin-on, boneless chicken breasts
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
6 tablespoons Dijon mustard
6 soft rolls, cut in half lengthwise
4 smoked Fresno chiles, finely chopped
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