1 cup reduced-fat mayonnaise
1/4 cup ponzu sauce
1 tablespoon hot pepper sauce
1 1/2 lb grilling steaks (ribeye, strip, or tenderloin)
1/2 teaspoon kosher salt
1/2 teaspoon pepper
Large zip-top bag
1.Combine mayonnaise, ponzu sauce, and pepper sauce. Season steaks with salt and pepper. Place 1/3 cup sauce mixture in bag; add steaks and knead bag to coat steaks evenly.
2.Preheat grill pan (or grill). Place steaks in grill pan (or on grill); grill 2-3 minutes on each side or until 145°F (for medium-rare). Serve steaks with remaining sauce.
2 cups water
1 cup orzo pasta
1 cup tomato trinity mix (fresh pre-diced tomatoes, bell peppers, onions)
1/3 cup garlic cooking creme
1/4 cup grated Parmesan cheese
2 tablespoons basil herb paste
1/4 teaspoon pepper
- Bring exactly 2 cups water to boil for pasta. Stir orzo into boiling water; cook and stir 4-5 minutes.
- Reduce heat to low; simmer and stir often for 3-4 more minutes or until orzo is tender and most of liquid has been absorbed. (Important to stir orzo to prevent sticking; no draining needed.)
- Stir in remaining ingredients; cook and stir 1 minute or until creamy. Serve.