Tips for Cooking a Great Steak

On the Grill
• Choose tender cuts like sirloin or tenderloin. Trim the fat and let the meat stand at room temperature for one hour before cooking.

• Prepare grill for direct grilling over high heat while steak comes to room temperature.

• Let steaks stand for five to ten minutes after grilling to redistribute juices and allow internal temperature to rise.

• Use an instant-read thermometer to check for desired doneness, as cooking times vary per grill.

In the Skillet
No grill? No problem! Pan-sear and roast a juicy steak using these simple steps.

• Select a well-marbled, one-inch-thick steak and let it sit at room temperature for 30 minutes before cooking. Pat it dry and generously season with sea salt and black pepper.

• Sear the steak undisturbed in a 10-inch cast-iron or oven-proof stainless-steel skillet for two to three minutes, then roast in a 450° oven for three minutes for medium-rare.

• Let the steak rest for five minutes, and then baste with butter, fresh herbs and garlic for no more than 30 seconds by tilting the skillet away from you and pouring the butter over the steak.

• Enjoy your perfectly seared and juicy steak straight from the skillet!

Create Your Signature Salsa

Whether you’re a fan of classic tomato salsa or prefer to experiment with fruity or spicy variations, there’s no denying the versatility of this sauce.

So how do you make your own signature salsa that stands out from the rest? There are no hard-set rules for salsa making – you can start with a traditional base of tomatoes or tomatillos, or try a more creative base of pineapple, sweet potato, mango, carrot or whatever you have on hand.

Next, you’ll need an element for some heat, such as fresh or dried peppers. Charring or roasting peppers brings out a smoky flavor.

Add traditional ingredients such as onion, garlic, salt and pepper. While cilantro is a standard addition, you can also try mint, basil, oregano or other herbs. You may also want to add oil to your salsa.

Texture is chef’s choice; for a smooth salsa, prepare in a blender, but if you prefer chunky salsa, hand-chop the ingredients. For a compromise, blend only half the ingredients. You can leave the ingredients raw for a bright, fresh flavor, or cook for a deeper, sweeter taste.

While assembling your salsa, think about balancing the colors and textures, as well as the flavors such as sweet, spicy, salty, sour and savory. Use a splash of lemon and/or lime juice, a drizzle of honey, a handful of roasted corn kernels, or shredded radish or cabbage.

A Sampling of Salsa Suggestions

• Pomegranate, Mango & Black Bean
• Fresh Cherry
• Grilled Zucchini
• Jalapeño-Corn
• Grilled Pineapple & Poblano

Ways to Use Your Signature Salsa

• Spice up shrimp, chicken or pork
• Top pancakes with a sweet salsa rendition
• Incorporate into omelets
• Liven up boring burgers
• Kick up your casseroles
• Customize tacos, burritos or quesadilla dip
• Jazz up slow cooker meals
• Next-level baked potatoes
• Provide unique chili choices
• Create flavorful marinades

From Sweet to Heat: The Swicy Trend

If you’ve ever licked your lips after a Tajín®-rimmed margarita or your fingers after dipping fries in hot honey mustard, then you already know all about “swicy.”

While newer to the States, this combination has been popular worldwide for centuries – consider Thai chili sauce, mango curry or xocolatl (Indigenous Mexican hot chocolate). And although Western taste buds have traditionally steered clear of spicy fusions for various reasons – colonialism amongst them – the flavors are now back in vogue. Like Batman & Robin or sweet ‘n salty trail mix, “swicy” fuses two classics, sweet and spicy, to create a new, dynamic combo.

One of the reasons the combination is so effective is because we taste sweet on the tips of our tongues, but spicy is sensed through the taste buds themselves, making the fusion a gustatory delight. Sugar also helps reduce capsaicin, the pungent compound in peppers, making this the perfect trend for those who want to get a bit more adventurous with their flavors but aren’t yet ready to take spicy head-on.

One way to incorporate this trend into your daily life is to add these flavors to dishes you’re already making. In your scrambled eggs, try swapping out salt with Sweet Cholula® – or go the economical route and make your own with a dash of pineapple juice and hot sauce. Instead of dipping apples in caramel sauce, try drizzling them with honey and sriracha. Or, if you’re feeling fearless, read on for two recipes that go one step further, taking swicy from just a side course to the main dish.