Begin by roasting the jalapenos, either on the grill or under the broiler in the oven. Once the skin on the jalapeños is black and bubbling, remove from the heat and place in a plastic bag or wrap it with aluminum foil. Close and set aside for 5-10 minutes. Remove from the bag and peel the skin from the jalapeños.

De-stem and de-seed the jalapeños, then place in a blender or food processor with the garlic cloves, olive oil, honey, lime juice, cumin, salt and pepper. Blend until smooth.

Place the steak in a casserole dish and pour the marinade over the steak.

Cover and place in the refrigerator to marinate for 1 hour.

Remove from the refrigerator and grill the steak over medium heat for 7-10 minutes per side. Remove from the grill and let rest for 5 minutes. Slice the steak against the grain.

Half and toast King’s Hawaiian Jalapeno Rolls. Place cheese over the toasted rolls.Distribute the steak among the bottom halves. Top with the reserved marinating sauce.