Ingredients

• 1 tablespoon turbinado sugar
• 1 teaspoon ground cumin
• ½ teaspoon ground chipotle (or chili) powder
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 1 tablespoon extra-virgin olive oil
• 1 ½ lb boneless grilling steaks (such as ribeye, New York strip, or sirloin)
• 1 cup hickory barbecue sauce

Steps

1. Preheat grill pan (or grill) on medium-high. Combine sugar, cumin, chipotle powder, salt, pepper, and oil. Coat both sides of steaks with mixture (wash hands).
2. Place steaks in pan; cook 2–3 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.
3. Place barbecue sauce in microwave-safe bowl. Microwave on HIGH 1–2 minutes until hot, stirring every 30 seconds; serve with steaks.

Ingredients

• 1 tablespoon + 4 teaspoons extra-virgin olive oil
• ½ teaspoon kosher salt, divided
• ½ teaspoon pepper, divided
• 4 seedless watermelon wedges (about 2 lb)
• 4 oz spring mix salad blend
• 2 oz honey (or regular) goat cheese
• 8 teaspoons balsamic glaze (or honey)

Steps

1. Preheat grill pan (or grill) on medium-high. Combine 1 tablespoon oil and ¼ teaspoon each salt and pepper; brush mixture evenly over watermelon.
2. Place watermelon in pan; cook 2–3 minutes on each side until grill-marked. Remove from pan.
3. Divide salad blend among serving plates; top with watermelon, then crumble cheese over top.
4. Whisk glaze with remaining 4 teaspoons oil and ¼ teaspoon each salt and pepper until blended. Drizzle over salads and serve.