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.

Ingredients

• 3 plum tomatoes
• ½ poblano pepper
• 2 links cured chorizo sausage
• 4 ears yellow corn
• 1 (11 oz) package frozen baked ripe plantains
• ½ cup rice vinegar
• ¼ cup canola oil
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• Tortilla chips (optional for serving)

Steps

1. Preheat oven to 425°F. Chop tomatoes, poblano, and chorizo coarsely; place in medium bowl.
2. Remove husks and silks from corn. Arrange corn on baking sheet and bake 12–17 minutes until tender and lightly browned. Remove from oven and let stand 2–3 minutes to cool.
3. Meanwhile, microwave plantains following package instructions. Let stand until cool, then chop into small pieces and combine with tomato mixture.
4. Slice corn kernels off cobs (2–3 cups) and add to tomato mixture; stir in vinegar, oil, salt, and pepper. Serve with tortilla chips, if using.