Ingredients

• 1 ½ lb boneless grilling steaks (such as New York strip, ribeye, or tenderloin)
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 0.25 oz fresh chives
• ¼ cup Dijon mustard
• ¼ cup red wine vinegar
• ¼ cup honey

Steps

1. Preheat grill (or grill pan) on medium-high. Season steaks with salt and pepper (wash hands). Grill steaks 4–5 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). Transfer to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
2. Chop chives finely (2 tablespoons) and place in medium bowl; stir in mustard, vinegar, and honey until blended. Drizzle steaks with sauce and serve.

Ingredients

• 2 medium russet potatoes
• 2 medium sweet potatoes
• 0.25 oz fresh chives
• ½ cup mayonnaise
• ½ cup nonfat plain Greek yogurt
• ¼ cup Italian herbs stir-in paste
• ½ teaspoon kosher salt
• ¼ teaspoon pepper

Steps

1. Peel all potatoes if desired and cut into ½-inch cubes (about 6 cups). Place in microwave-safe dish and cover; microwave on HIGH 10–12 minutes until potatoes are tender when pierced with a fork. Drain if needed.
2. Chop chives finely (2 tablespoons) and place in large bowl; stir in mayonnaise, yogurt, herbs paste, salt, and pepper until blended. Add potatoes and toss until evenly coated; serve. Salad may also be chilled and served cold.