Beef

½ cup steak sauce
2 tablespoons snipped fresh thyme
2 tablespoons whole green peppercorns in brine, chopped
2 teaspoons cracked black pepper
½ teaspoon cayenne pepper
4 beef T-bone steaks, cut ¾ inch thick

1. In a small bowl, combine steak sauce, thyme, green peppercorns, black pepper, and cayenne pepper.  Trim fat from steaks.  Spread half of the pepper mixture on one side of each steak.
2. For a charcoal grill, place steaks, pepper sides down, on the rack of an uncovered grill directly over medium coals.  Spread the remaining pepper mixture on tops of steaks.  Grill for 7 to 10 minutes for medium-rare (145°F) or 10 to 13 minutes for medium (160°F), turning once halfway through grilling.  (For a gas grill, preheat grill.  Reduce heat to medium.  Place steaks on grill rack over heat.  Cover and grill as above.)

4 boneless beef top loin (strip) steaks, cut 1 inch thick
1 fresh habanero chile pepper, seeded and finely chopped*
2 tablespoons snipped fresh sage
½ teaspoon salt
Lime and Sweet Onion Salsa

1. Trim fat from steaks.  For rub, in a small bowl, combine habanero pepper, sage, and salt.  Wearing plastic or rubber gloves, sprinkle mixture evenly over both sides of eack staek; rub in with your fingers.*  If desired, cover and chill in the refrigerator for up to 24 hours.
2. Prepare Lime and Sweet Onion Slasa.  Cover and chill until ready to serve.
3. For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals for 10 to 12 minutes for medium-rare (145⁰ F) or 12 to 15 minutes for medium (160⁰ F), turning once halfway through grilling.  (For a gas grill, preheat grill.  Reduce heat to medium.  Place steaks on grill rack over heat.  Cover and grill as above.)  Serve steaks with salsa.  Makes 4 servings.

Lime and Sweet Onion Salsa

Peel and section 2 large limes; chop lime segments.  In a medium bowl, stir together chopped lime, ½ cup finely chopped sweet onion (1 medium), 3 tablespoons snipped fresh cilantro, ½ teaspoon sugar, and ¼ teaspoon salt.

*Tip: Because hot chile peppers contail volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible.  When working with chile peppers, wear plastic or rubber gloves.  If your bare hands do touch the chile peppers, wash your hands and fingernails well with soap and water.