Ingredients

• 2 teaspoons brown sugar
• ½ teaspoon kosher salt
• ½ teaspoon pepper
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• 1 (1-inch-thick) boneless grilling steak (such as ribeye, New York strip, or tenderloin), about 1 lb
• 2 teaspoons olive oil, divided

Steps

1. Preheat large sauté pan on medium 2–3 minutes. Combine sugar, salt, pepper, oregano, garlic, and paprika until blended. Brush steak with 1 teaspoon oil, then rub with seasoning (wash hands).
2. Place remaining 1 teaspoon oil in pan, then add steak; cook 4–5 minutes on each side until browned and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board and let stand 2–3 minutes before slicing; temperature will rise 5–10°F during this time.
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

• 8 oz baby gold potatoes
• 2 tablespoons water
• 4 cloves garlic
• 2 tablespoons fresh cilantro
• 1 tablespoon olive oil
• 2 teaspoons chili-garlic sauce
• ¼ teaspoon ground coriander
• ¼ teaspoon kosher salt

Steps

1. Slice potatoes in half and place in microwave-safe dish. Add water to potatoes; cover and microwave on HIGH 3 minutes. Let stand 5 minutes, then drain. Chop garlic (2 teaspoons) and cilantro.
2. Preheat large, nonstick sauté pan on medium 2–3 minutes. Add oil, potatoes, garlic, chili-garlic sauce, and coriander; cook 4–6 minutes, stirring often, or until potatoes are very tender and garlic is crispy.
3. Remove pan from heat; add cilantro and salt. Toss to coat; serve.