Ingredients

• 1 bunch fresh cilantro
• ¼ cup sliced green onions
• 1 tablespoon ginger spice paste
• 3 tablespoons seasoned rice vinegar
• 2 tablespoons chili-garlic sauce
• 1 ½ tablespoons canola oil
• 1 teaspoon sugar
• 2 teaspoons reduced-sodium soy sauce
• 2 teaspoons sesame oil
• Large zip-top bag
• 1 ½ lb boneless grilling steaks (such as New York strip, ribeye, or tenderloin)

Steps

1. Place all ingredients (except bag and steaks) in food processor bowl (or blender); process until pureed. Reserve one-half marinade for later use.
2. Transfer remaining half marinade to bag; add steaks (wash hands) and seal bag tightly. Turn bag to coat steaks; let stand 20 minutes (or overnight) to marinate. Meanwhile, preheat grill (or grill pan) on medium-high.
3. Grill steaks 5–6 minutes on each side until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
4. Slice steaks thinly; drizzle with reserved marinade. Serve.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Ingredients

• 2 limes, for zest/juice
• 2 tablespoons canola oil
• 2 teaspoons chili-garlic sauce
• 2 lb watermelon chunks (6 cups)
• ½ teaspoon coarse salt

Steps

1. Zest limes (1 teaspoon) and squeeze for juice (2 tablespoons). Place in salad bowl: lime zest and juice, oil, and chili sauce; whisk until well blended.
2. Add watermelon and toss until evenly coated. Chill 10 minutes, stirring occasionally, to marinate.
3. Sprinkle with salt and serve.