Ingredients

• 1 cup chipotle (or medium) salsa
• 1 tablespoon Worcestershire sauce
• 2 teaspoons reduced-sodium soy sauce
• 2 lb boneless steak (such as shoulder tender, top sirloin, or top round London broil)
• Large zip-top bag
• 1 large sweet onion
• 8 (12-inch) wooden skewers

Steps

1. Combine salsa, Worcestershire sauce, and soy sauce. Reserve ¼ cup marinade, then place remaining marinade and steak in bag (wash hands). Seal bag and knead to coat; let stand 15 minutes (or chill overnight) to marinate.
2. Meanwhile, preheat grill on medium-high. Cut onion into 1-inch chunks.
3. Cut beef into 1-inch cubes, about 32 pieces (wash hands). Thread onions and beef alternately on skewers. Place skewers on grill; grill 4–5 minutes, turning often, until meat is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Baste skewers with reserved ¼ cup marinade during last 2 minutes of grill time. Serve.

Ingredients

• 1 (8 oz) bag mini sweet peppers
• 1 package cooked bacon slices (2.29–2.52 oz)
• 4 oz jalapeño cream cheese spread
• 4 oz shredded sharp cheddar cheese
• Toothpicks

Steps

1. Preheat grill on medium-high. Slice peppers in half lengthwise; remove and discard stems, seeds, and membranes. Cut bacon slices in half lengthwise.
2. Combine cream cheese and cheddar cheese. Arrange peppers cut-side up on work surface; divide cheese mixture evenly among peppers. Wrap one-half slice bacon around each pepper and secure with toothpicks.
3. Place peppers on grill over indirect heat; grill 2 minutes or until cheese is melted and bacon is crisp. Remove toothpicks and serve.