Asian Barbecue-Style Steaks and Onions Recipe

Cut onions into 1-inch slices. Combine molasses, soy sauce, brown sugar, rice vinegar, and chipotle powder; whisk until blended.

Place 1/2 of the marinade in a zip-top bag and reserve the remaining 1/2 for later use. Add steaks and onions to zip-top bag; knead to coat, then let stand 20 minutes (or overnight) to marinate.

Preheat grill (or grill pan) on medium. Remove steaks and onions from the bag (discard marinade); sprinkle with salt. Grill 3–4 minutes on each side or until onions are tender and grill-marked and steaks are 125°F (for medium-rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Let steaks stand 3 minutes to rest.

Cut onions into bite-size pieces; toss with remaining 1/2 marinade. Slice steaks; serve topped with onions.

Preheat oven to 350°F. Coat pizza pan (or baking sheet) with spray. Place cookie dough on the pizza pan (as packaged), then flatten the dough (using fingers) into a single 1/2-inch-thick round cookie.

Bake cookie 14–16 minutes or until edges are crisp and center is set. Let stand 5 minutes to cool.

Spread preserves in even layer over the cookie, leaving a 1/2-inch border, then sprinkle evenly with berries. Place peanut butter in a microwave-safe bowl; microwave on HIGH for 30 seconds or until runny. Drizzle peanut butter over berries, then let stand to cool completely before carefully transferring cookie from pan onto cutting board (using 2 spatulas). Slice and serve. (Makes 12 servings.)