Ingredients
2/3 cup gingersnap cookies
1/3 cup whole coffee beans
1 1/2 lb grilling steaks (such as ribeye, strip, or sirloin)
1/2 teaspoon kosher salt
1/4 teaspoon pepper

Steps

1. Preheat grill. Place cookies and coffee beans in food processor (or blender); pulse until finely ground. Place mixture on plate (may be paper).
2. Season steaks on both sides with salt and pepper. Coat both sides of steaks with coffee bean mixture; press with fingertips to evenly coat.
3. Place steaks on grill (wash hands); close lid (or cover loosely with foil). Grill 3–5 minutes on each side or until internal temperature reaches 145°F [for medium-rare]. Use a meat thermometer to accurately ensure desired doneness. (Grills vary widely; adjust time as needed.)
   Note: Steaks may be cooked in grill pan preheated on medium-high. Lightly coat pan with canola oil. Cook time will be about the same.
4. Remove steaks from grill and let stand 3–5 minutes. Cut into 4 portions and serve.
   

CALORIES (per 1/4 recipe) 280kcal; FAT 12g; CHOL 90mg; SODIUM 260mg; CARB 12g; FIBER 0g; PROTEIN 29g; VIT A 0%; VIT C 0%; CALC 2%; IRON 15%

Ingredients
4 ears yellow corn (rinsed)
1 large yellow squash (rinsed)
1 medium zucchini (rinsed)
1 red bell pepper (rinsed)
6 ounces large portabella mushroom caps (3–4 caps, rinsed)
3 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon pepper
3 green onions (rinsed)
1/4 cup white truffle (or regular) balsamic glaze

Steps

1. Preheat grill. Remove husks and strings from corn. (Strings can be easily removed by wiping with a dry paper towel.) Microwave corn on HIGH 5 minutes or until corn begins to get hot. While corn cooks, remove ends from squash and zucchini; cut both lengthwise into 1/4-thick-slices and place in large bowl. Remove seeds and membranes from red bell pepper; cut into quarters and add to squash.
2. Remove gills (black strips) from underside of mushrooms with spoon; add mushroom caps to squash and peppers. Add corn, then oil, salt, and pepper; toss until evenly coated.
3. Place all veggies on grill. Grill 6–8 minutes, turning occasionally, or until softened and charred with grill marks.
4. Cut corn kernels from cob; place in salad bowl. Chop remaining veggies into small pieces; add to corn. Slice green onions thinly; add to veggies. Stir in balsamic glaze until blended. Serve.
   

CALORIES (per 1/4 recipe) 230kcal; FAT 11g; CHOL 0mg; SODIUM 150mg; CARB 31g; FIBER 5g; PROTEIN 4g; VIT A 50%; VIT C 120%; CALC 2%; IRON 10%