Ingredients

• ½-inch piece fresh ginger
• ¼ cup orange juice
• 1 tablespoon honey
• 1 tablespoon sherry vinegar
• ½ teaspoon kosher salt
• 2 tablespoons jalapeño hot sauce
• 2 (1-inch-thick) boneless grilling steaks (such as New York strip, ribeye, or sirloin; about 1 ½ lb)
• Large zip-top bag

Steps

1. Grate ginger (1 teaspoon); combine ginger, orange juice, honey, vinegar, salt, and hot sauce. Whisk mixture until well blended. Trim any extra fat from edges of steaks, then cut each lengthwise into 3 equal pieces; place in bag (wash hands). Pour orange juice mixture over steaks and seal bag; chill 1 hour (or overnight) to marinate, turning occasionally.
2. Preheat grill (or grill pan) on medium-high. Remove steaks from bag (discard marinade); grill 3–5 minutes on each side until steaks are 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. Cut diagonally into ½-inch-thick slices. Serve.

Ingredients

• 1 shallot
• 4 cups watermelon chunks
• 4 slices thick-cut bacon
• 1 tablespoon maple syrup
• 2 tablespoons sherry vinegar
• ¼ teaspoon kosher salt
• 5 oz baby spinach
• 2 oz Deli honey goat cheese

Steps

1. Slice shallot thinly. Cut watermelon into ½-inch cubes. Cut bacon into ¼-inch pieces (wash hands).
2. Preheat large sauté pan on medium 2–3 minutes. Place bacon in pan; cook 7–8 minutes, stirring occasionally, until crispy. Transfer bacon to paper towels to drain, leaving ¼ cup drippings in pan. Stir in shallots and cook 1–2 minutes until softened.
3. Combine syrup, vinegar, and salt, then add to pan. Increase heat to medium-high and stir in watermelon; cook 2–3 minutes until watermelon is hot.
4. Place spinach in large salad bowl and pour watermelon mixture over spinach; toss gently to lightly wilt. Crumble cheese over top; sprinkle with bacon and serve.