1/4 cup agave nectar (or honey)
1/2 cup salsa verde
1 tablespoon jalapeño pepper sauce
1 tablespoon chipotle pepper sauce
Large zip-top bag
1 1/2 lb grilling steaks (such as ribeye, NY strip, or tenderloin)
- Whisk agave, salsa, and pepper sauces until blended. Place 1/2 cup sauce in zip-top bag, then add steaks. Seal bag and knead to coat; let stand 30 minutes to marinate. Preheat grill on medium-high.
- Place steaks on grill; cook 5–6 minutes on each side or until grill-marked and 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 serving platter; let stand 5–10 minutes. Temperature will rise 5–10°F during this time. Brush with remaining 6 tablespoons sauce; serve.
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.
12 Deli sweet (or dinner) rolls
1/4 cup cheddar-jalapeño soft cream cheese
5 (21g) slices Muenster cheese
2 tablespoons light mayonnaise
1 teaspoon cilantro herb paste
2 tablespoons unsalted butter
- Preheat oven to 350°F. Leave rolls connected; do not break apart or separate. Slice rolls in half lengthwise to open. Spread cream cheese over bottom half of bread; top with cheese slices. Combine mayonnaise and herb paste; spread over cut-side of the top half of the bread.
- Melt butter. Pour one-half of the butter into 9-inch square baking dish; place bottom half of bread in dish. Top with other half of bread and drizzle with remaining half of the butter. Bake 12–15 minutes or until top has browned and cheese is melted. Let stand 5 minutes before serving. (Makes 6 servings.)