Grill

1. For the sweet-and-spicy rice: Place rice in a fine-mesh strainer and rinse until water runs clear. Drain well, then transfer to a medium saucepan and let sit for 15 minutes.

2. Add 4 1/2 cups water to the saucepan and bring to a boil. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, about 20 minutes.

3. While the rice is cooking, bring sugar, remaining 1/4 cup water, and serrano to a boil in a small saucepan, stirring frequently until sugar is dissolved. Transfer to a bowl and refrigerate until completely cool, about 20 minutes. When mixture is chilled, stir in remaining ingredients to make a sauce; set aside.

4. For the steak: In a small bowl, whisk agave, tamari, vinegar, sugar, cayenne, and white pepper together to make the glaze; set aside.

5. Heat grill to high, then clean and oil grates. Pat steaks dry with a paper towel, season lightly with salt and pepper, and grill until deep golden brown and centers register 125 degrees for medium-rare, about 5 minutes per side. Generously brush steaks all over with glaze and grill each side for about 20 more seconds. Transfer to a platter, tent with foil, and let rest for 5 minutes.

6. Thinly slice steaks across the grain. Divide rice and steak among plates and serve with spicy serrano sauce and extra tamari glaze.

Source: Hannaford fresh Magazine, July - August 2016