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Jalapeño-Glazed Steaks
Recipes
Jalapeño-Glazed Steaks
4 servings
35 minutes total

Ingredients

  • ¼ bunch fresh cilantro
  • 1 sweet onion
  • 1 lime, for juice
  • 2 oz queso fresco
  • 1 ½ lb boneless grilling steaks (such as New York strip, ribeye, or tenderloin)
  • 2 ½ teaspoons garlic-herb seasoning, divided
  • 3 tablespoons canola oil, divided
  • ¼ cup jalapeño hot sauce
  • 1 (8 oz) package prepared guacamole

Steps

    1. Preheat grill pan (or grill) on medium-high. Chop cilantro; slice onion (1 cup). Juice lime (1 tablespoon); crumble queso fresco.
    2. Season steaks with 2 teaspoons seasoning (wash hands). Place steaks in pan; cook 3–4 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). Remove steaks from pan and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
    3. Combine onions with 1 tablespoon oil and remaining ½ teaspoon seasoning; grill 4–5 minutes until browned. 
    4. Whisk lime juice, pepper sauce, and remaining 2 tablespoons oil until blended. Pour over steaks, then top with guacamole and grilled onions. Sprinkle with cheese and cilantro. Serve.

    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.

Amount per ¼ recipe serving: Calories 460, Total Fat 33g, Sat Fat 8g, Trans Fat 0.5g, Chol 80mg, Sodium 900mg, Total Carb 13g, Fiber 5g, Sugars 4g, Protein 30g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 15%