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Recipes
Shopping list
Ingredients
- ¼ cup agave nectar (or honey)
- ½ cup salsa verde
- 1 tablespoon jalapeño hot sauce
- 1 tablespoon chipotle hot sauce
- Large zip-top bag
- 1 ½ lb boneless grilling steaks (such as ribeye, New York strip, or tenderloin)
Steps
- Whisk agave, salsa, and hot sauces until blended. Place ½ cup sauce in bag, then add steaks (wash hands). Seal bag and knead to coat; let stand 30 minutes to marinate.
- Preheat grill (or grill pan) on medium-high. Place steaks on grill (discard marinade); cook 5–6 minutes on each side until grill-marked 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 steaks to serving platter and let stand 5–10 minutes; temperature will rise 5–10°F during this time. Brush with remaining 6 tablespoons sauce; serve.
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 240, Total Fat 11g, Sat Fat 4.5g, Trans Fat 0.5g, Chol 75mg, Sodium 250mg, Total Carb 8g, Fiber 0g, Total Sugar 8g, (Incl. 8g Added Sugars), Protein 26g, Vitamin D 0%, Calc 2%, Iron 20%, Potassium 6%