2 1/2 teaspoons chili powder, divided
1 teaspoon brown sugar
1 teaspoon kosher salt
1 1/2 lb grilling steaks (such as ribeye or strip)
1 tablespoon coconut (or olive) oil
1 (12-oz) jar roasted red peppers, drained
1 tablespoon chipotle pepper sauce
1/4 cup presliced green onions
4 tablespoons unsalted butter, chilled
- Preheat grill (or grill pan) on medium. Combine 2 teaspoons chili powder, brown sugar, and salt; coat steaks on all sides with oil and seasoning mix (wash hands). Place steaks on grill; grill 6–8 minutes, turning occasionally, and 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; let stand 5–10 minutes before slicing. Temperature will rise 5–10°F during this time.
- Drain peppers. Place peppers, pepper sauce, remaining 1/2 teaspoon chili powder, and green onions in food processor bowl; process until smooth. Transfer sauce to small saucepan; bring to a simmer on low for 1–2 minutes. Meanwhile, cut butter into small cubes. Remove pan from heat; whisk in butter until blended. Serve sauce over steaks.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steaks, 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.
4 medium russet potatoes
4 tablespoons unsalted butter
2 oz Parmesan cheese wedge
Nonstick aluminum foil
1/4 cup heavy whipping cream
1 teaspoon kosher salt
1/2 teaspoon pepper
- Preheat oven to 400°F. Pierce potatoes with a fork; microwave on HIGH for 10 minutes or until tender when pierced with a fork. Meanwhile, cut butter in half lengthwise (if using stick butter), then cut into 12 very thin slices. Cut cheese into 24 very thin slices (may be done with vegetable peeler). Line baking sheet with foil (or lay out squares of foil for finishing on grill). Let potatoes stand 10 minutes to cool.
- Cut most of the way through each potato (with a serrated knife) at 1/4-inch intervals (about 12 cuts), leaving 1/4-inch intact. Place potatoes on baking sheet (or foil); alternate placing butter and cheese in between cuts. Drizzle top of potatoes with cream; sprinkle with salt and pepper.
- Bake potatoes 7–8 minutes or until tender and cheese has melted. Serve.