Ingredients
2 medium yellow onions, sliced
6 cloves garlic, crushed
Large zip-top bag
1 cup sour orange juice
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 1/2 lb grilling steaks (such as NY strip, ribeye, or sirloin)

Prep

• Slice onion; crush/press garlic.

Steps

1. Place all ingredients in zip-top bag; seal bag and let stand 10 minutes (or overnight), turning occasionally. Preheat grill pan (or grill).
2. Remove steaks from marinade; set onions and marinade aside. Place steaks in grill pan (or on grill); grill 3–4 minutes on each side or until 145°F (for medium-rare). Let steaks stand 5–10 minutes before slicing.
3. Place onions and marinade in medium saucepan on medium heat. Bring to a simmer; cook and stir 3–4 minutes or until onions are tender. Remove onions from heat. Slice steaks; serve with onions.

CALORIES (per 1/4 recipe) 270kcal; FAT 7g; CHOL 90mg; SODIUM 220mg; CARB 15g; FIBER 1g; PROTEIN 35g; VIT A 2%; VIT C 40%; CALC 6%; IRON 15%

Ingredients
4 ears fresh corn
1/2 lb fresh sugar snap peas (2 cups), coarsely chopped
Juice of 1 lime
2 tablespoons canola oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons garlic herb butter
2 teaspoons chipotle pepper sauce

Prep

• Cut corn from cob (about 2 cups); chop peas.
• Squeeze lime for juice (1 tablespoon).

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add corn, peas, salt, and pepper; cook 4–5 minutes or until golden and tender.
2. Remove pan from heat; stir in butter, pepper sauce, and lime juice. Serve.

CALORIES (per 1/4 recipe) 210kcal; FAT 13g; CHOL 15mg; SODIUM 270mg; CARB 22g; FIBER 3g; PROTEIN 4g; VIT A 20%; VIT C 70%; CALC 2%; IRON 8%