Ingredients

• 1 large sweet onion
• 6 oz whole portabella mushrooms
• 1 cup barbecue sauce
• 1 cup balsamic vinegar
• Large zip-top bag
• 1 ½ lb boneless grilling steaks (such as ribeye, New York strip, or tenderloin)

Steps

1. Cut onion into ½-inch-thick slices. Discard stems and gills (dark brown layers) from mushrooms. Whisk barbecue sauce and balsamic vinegar until blended; reserve ½ cup. Place remaining 1 ½ cups sauce in bag. Add steaks, onions, and mushrooms (wash hands). Seal and let stand 10–15 minutes (or chill overnight) to marinate.
2. Preheat grill (or grill pan) on medium-high. Remove steaks, onions, and mushrooms from bag (discard marinade) and arrange on grill; grill 4–5 minutes on each side until vegetables are tender 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). Transfer steaks to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
3. Slice mushrooms and steaks; drizzle with reserved ½ cup sauce mixture. Serve.
Note: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Ingredients

• 4 green onions
• 2 tablespoons fresh dill
• Nonstick aluminum foil
• 2 tablespoons canola oil
• 1 (22 oz) bag frozen seasoned red potato wedges
• ½ cup reduced-fat mayonnaise
• 3 tablespoons creamy horseradish sauce
• 2 tablespoons white wine vinegar

Steps

1. Preheat grill (or grill pan) on medium-high. Chop green onions and dill finely.
2. Tear off sheet of foil; spread oil in middle of foil, then top with potatoes. Top with second foil sheet; double-fold all edges to seal. Place foil pouch on grill over indirect heat; grill 20–25 minutes, turning occasionally, until potatoes are tender and golden.
3. Whisk mayonnaise, horseradish sauce, and vinegar in medium bowl until blended. Stir in potatoes, green onions, and dill. Serve.